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Friday, June 5, 2009

PORK AND CABBAGE STEW WITH RICE

INGREDIENTS:
1 head cabbage finely shredded,
1 lb. ground pork meat,
1 large onion, sliced,
1 cup rice,
1 can 8 oz. diced tomatoes,
2,3 bay leaves,
1/3 teaspoon dry thyme,
2 tablespoons olive oil,
salt and pepper to taste;
DIRECTIONS:
In a cooking pan heat oil; add meat and cook it until light brown; add onion and all the spices ; cook for a minute or so stirring; add rice and tomatoes; cook for a minute or so; add cabbage and 1.1/2 cup water; stir, cover and simmer for 15 to 2o minutes, or until cabbage is well cooked.

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CABBAGE AND MEAT TARTS - APPETIZER

INGREDIENTS:
2 cups finely shredded cabbage,
1 cup ground meat (pork, beef, chicken...)
1/2 cup sliced onion,
1 medium tomato, diced,
1/2 teaspoon garlic powder or fresh minced garlic,
salt and pepper to taste,
slices of french bread,
olive oil or butter for grilling;
DIRECTIONS:
Heat 1 tablespoon olive oil; add meat and cook it until golden brown; add onion, cabbage, garlic, salt and pepper; stir fry for 3 , 4 minutes; add tomato and stir fry for 1, 2 minutes longer. Remove from heat, set aside.
Using olive oil or butter, grill bread slices on both sides to light golden brown. Top with cabbage and meat mixture and serve warm. Reheat leftover (if any) before serving!



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FRUIT TART



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BREAKFAST SAUSAGE, POTATO SALAD AND SAUTEED MUSHROOMS






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