CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
- In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
- In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
- Bake approximately 30 minutes, until sauce and cheese are bubbly.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
CREAMED CABBAGE
This is yummy for St. Paddy's Day!
Provided by Jessica Tripp
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
- Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 14 g, Cholesterol 41.5 mg, Fat 20.3 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 645.2 mg, Sugar 6.7 g
CREAMED CABBAGE- NORWEGIAN STYLE
I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.
Provided by Mamas Kitchen Hope
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage until tender, approximately 30 minutes and drain well.
- Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
- Add cabbage, salt, pepper and nutmeg and stir to mix together.
- Serve.
Nutrition Facts : Calories 115.6, Fat 6.5, SaturatedFat 4, Cholesterol 19.7, Sodium 79.4, Carbohydrate 11.5, Fiber 1.9, Sugar 2.8, Protein 3.9
ONE-PAN BRATS AND CABBAGE
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
- Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
- Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
- Return the cooked sausages to the skillet and serve.
NORWEGIAN CREAM OF CABBAGE SOUP
This is a thick potato and cabbage soup, with the slightly spicy flavor of caraway. From Cabbagetown Cafe Cookbook by Julie Jordan.
Provided by lazyme
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the potatoes well but do not peel.
- Cook in water to cover until well done, about 30 minutes after the water boils.
- In a soup pot, melt 2 tablespoons butter.
- Add the onion and saute until golden brown and sweet, about 10 minutes.
- Add the caraway seeds and saute for 1 minute.
- Coarsely chop two-thirds of the cabbage (including the cores).
- Add to the soup pot.
- To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot.
- Cook until the cabbage is sweet and limp.
- Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
- Set aside.
- Finely chop the remaining cabbage.
- In the soup pot, melt 2 tablespoons butter.
- Add the remaining cabbage and saute until the cabbage is limp.
- Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar.
- Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
- Taste and adjust the seasonings.
CREAMED CABBAGE WITH RED ONION
A recipe found online for Swedish recipes for ZWT6. Simple side dish to serve with Swedish Meatballs. Cooking times and servings weren't listed so I just took a guess at those.
Provided by diner524
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop cabbage into rough dice. Shred onion.
- In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.
- Reduce heat, allow to simmer until tender.
- Correct seasoning with salt, pepper, sugar and lemon juice to taste.
- Serve with Meatballs and a spoonful of lingonberry jam.
Nutrition Facts : Calories 296.2, Fat 27.8, SaturatedFat 17.4, Cholesterol 99.5, Sodium 625.7, Carbohydrate 10.8, Fiber 2.2, Sugar 4.7, Protein 3.2
STIR-FRY CABBAGE
Steps:
- In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.
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