Then add the cabbage and, five minutes later, the rice.

Brown an onion in butter, and add the cabbage, salt, pepper, and a little water.

Then, add the cabbage, stirring well to coat it with the butter and other flavours.

Cook for 5 minutes, then add the cabbage.

Bring a large saucepan of salted water to a boil, add the cabbage and blanch for a minute.

Cook the same as boiled custard in a kettle of water; when cold add the cabbage chopped fine.

Heat one tablespoon goose or soup drippings, brown in this an onion cut fine, add the cabbage and stew slowly, keep covered.

Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let stew with 2 apples, and 1 onion chopped fine.

Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.

Add the cabbage, tomatoes, beets, stock, vinegar, lemon juice, bay leaves, salt, and pepper.

Add the cabbage, plenty of freshly ground black pepper and a little sea salt.

Add the cabbage and let the soup simmer again just until the cabbage is tender.

Add the cabbage and bread, add enough cabbage water just to cover the veg, and season generously.

Add the cabbage, water and Smash Seasoning.

Add the cabbages -if they're not too big, boil them whole, otherwise cut them in half.

Add the cabbage and carrot.