Braisedcabbagewithgoatcheesehoustonscopycat Recipes

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Steps:

• Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
• Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
• Serve with a dollop of Goat Cheese.

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

Steps:

• Shred cabbage. I use Cuisinart slicing disk.
• Rinse and drain cabbage.
• Combine all ingredients in a large Dutch oven. It's okay if it is all the way to the top; as it cooks it will reduce in volume.
• Cook over medium heat, stirring about every 10 minutes, until the cabbage is as tender as you like.
• If you have an aversion to Splenda, use about 1 cup of sugar in its place.
• This will keep well for at least a week.

Steps:

• Sprinkle the beef cubes (mine were pretty small, maybe 1/2") with salt and pepper and brown in batches in oil over medium-high heat. Be sure to leave enough space between the beef chunks so that they actually brown and don't steam/boil when they release their liquid.
• In the bottom of an oven proof lidded glass or ceramic baking dish (or a crockpot), layer onion and cabbage and top with beef. Repeat layering, finishing with beef.
• Open the tomatoes use them and the liquid with them to deglaze the pan in which the meat was browned. Break up the tomatoes while you do this.
• Pour contents of the pan over the layered meat, cabbage, and onions.
• Cover the pot and place in a slow oven (about 200-250 degrees F) for about 2 hours.
• Check meat for tenderness and serve or continue cooking until tender.
• Serve with sour cream or feta cheese.

Steps:

• Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
• Stir in the garlic, thyme, juniper, salt, pepper, chives, and brown sugar, top with wine, bring to a boil, lower heat, cover and simmer 30 minutes, Stir occasionally and add a little water if it becomes dry.
• Remove lid, and stir in blueberries and taste for acidity. Different wines have different acidity and you will achieve a balance by adjusting the brown sugar if needed.
• Cook over low heat for another 15 minutes or so, stirring frequently.

Steps:

• Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
• In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
• Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
• In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

Steps:

• Core the cabbage and slice it into 2 inch squares. Thoroughly rinse the cabbage under running water, and then drain in a colander. Cook the bacon in a large pot over medium-high heat until it has rendered much of its fat and is lightly browned but still moist (do not drain the fat). Add the onion and a generous pinch of salt and pepper, and cook, stirring, for another 5 to 7 minutes, until the onion is softened. Add the cabbage, 1 cup water, and the Smash Seasoning to the pot. Bring the mixture to a boil, reduce the heat to low, then cover and braise for about 1 hour, stirring occasionally, until the cabbage is tender.
• Add the carrots. Cover and cook for another hour, stirring occasionally, until the carrots are tender. Stir in the parsley, taste for seasonings, and add more salt and pepper, as desired.
• Smash Seasoning
• Stir together the ingredients in a small bowl.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
• Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.