RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




The Taste of Home Cookbook
New Revised 2nd Edition
With my Russian heritage, I've always loved cabbage. My husband does, too, when I make it this way!
Katherine Stallwood, Richland, Washington
Prep: 10 min.
Bake: 30 min.
Yield: 2 servings.


    ~ 2 cups shredded cabbage
    ~ 1/2 cup grated carrot
    ~ 1/4 cup chopped green onions
    ~ 1 egg
    ~ 1/2 cup milk
    ~ 3 tablespoons shredded Swiss cheese
    ~ 1/4 teaspoon seasoned salt
    ~ 1 tablespoon minced fresh parsley
    ~ 1 tablespoon shredded Parmesan cheese


1) In a large skillet coated with cooking spray, saute the cabbage, carrot and onions for 5-7 minutes or until crisp-tender. Transfer to a greased shallow 1-qt. baking dish.

2) In a bowl. combine the egg. milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese.

3) Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages