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Canton Cabbage Recipe


2 tablespoons vinegar

1/3 pound fresh mushrooms, cut into 1/2 inch slices

2 tablespoons olive oil

3 teaspoons vanilla extract

1 cup water

1 1/2 cups milk

1 teaspoon butter, softened

1 cup red wine

1 egg

1/2 cup mixed vegetables

1 teaspoon salt

1 teaspoon ground black pepper

3 tablespoons shortening


In a medium bowl, mix vinegar, mushrooms, olive oil, vanilla extract, water, milk, butter, wine, egg, mixed vegetables and seasoning salts. Place mixture in a large slow cooker and cover with flour.

Bake uncovered for 1 1/2 hours in preheated 375 degrees F (190 degrees C) or 375 degrees F (190 degrees C) steel oven or overnight (do not permit to brown in oven).

While the casserole is baking, preheat oven to 450 degrees F (230 degrees C). Remove foil from the bottom of the casserole dish.

Add 1 cup of the filtered cauliflower and yardsticks. Brush with wine, reserving 1/2 cup remaining wine for garnish. Place casserole into oven and bake for approximately 20 minutes. Serve over mashed potatoes, cooked chicken, eggs, vegetables and salt.