ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Please let me know how to make fried cabbage

Misc.
Could someone please let me know how to make fried cabbage. I would greatly appreciate it.

Thank You,
Adriane
MsgID: 0073638
Shared by: Adriane,Baltimore Maryland
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Easy Breezy Edamame
  • EASY BREEZY EDAMAME 2 cups frozen corn 2 cups edamame soybeans, cooked and shelled 1 tablespoon butter or margarine 2 tablespoons fresh cilantro or chopped parsley (or 1/2 teaspoon favorite herb seasoning) In a sauce...
  • Mrs. Fields Chocolate Chip Cookies (repost)
  • MRS. FIELD'S CHOCOLATE CHIP COOKIES 1 cup butter*, softened 1 1/2 cups brown sugar, packed 1/2 cup granulated sugar 2 eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspo...
  • Chicken Salad With Fennel, Orange & Raspberries
  • CHICKEN SALAD WITH FENNEL, ORANGE & RASPBERRIES 1-1/2 pounds boneless, skinless chicken breasts 1/2 cup orange juice 3 large navel oranges 1 fennel bulb, trimmed and coarsely diced 8 cups mixed lettuce such as Boston ...
  • Non Alcoholic Strawberry Daiquiri (2) for Nosphaer
  • VIRGIN STRAWBERRY DAIQUIRI 1 oz fresh lime juice 3 oz fresh strawberries (you can also use frozen strawberries or strawberry syrup) 1 teaspoon sugar Cracked ice Pour lime juice, strawberries, and sugar into a blende...
  • Oven Baked Fish with Roasted Tomato Sauce
  • OVEN BAKED FISH WITH ROASTED TOMATO SAUCE 3 cups tomatoes cut into thin wedges 1 cup onion, cut into thin wedges 1 strip (1/2-inch wide) orange zest, cut into thin slivers 1 1/2 tablespoons Bertoilli Extra Virgin or C...
  • Old-Fashioned Red Hamburger Relish
  • OLD-FASHIONED RED HAMBURGER RELISH This is similar to the "red relish" once sold under the Knott's Berry Farm and Heinz labels. 2 medium cucumbers, peeled, seeded, and chopped (about 2 cups) 1 medium yellow onion, ...
ADVERTISEMENT
  • Ratatouille Tian
  • RATATOUILLE TIAN (TIAN RATATOUILLE) "Every French cook I know who went to see the animated film Ratatouille came out of the cinema saying, "Fun movie. but that ratatouille was really a tian," referring to the sequence ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Please let me know how to make fried cabbage
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!