BUTTERED-BRAISED CABBAGE
This will make you like cabbage in a whole different way.
Provided by Alexis
Categories Side Dish Vegetables
Time 18m
Yield 6
Number Of Ingredients 3
Steps:
- Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 11.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 90 mg, Sugar 6.3 g
CABBAGE BRAISED IN BUTTER
I wouldn't have tried this, but the picture looked so delicious. It's Darina Allen's recipe. It is as delicious as the picture looked.
Provided by JenPo
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a skillet on medium heat, melt the butter and add the cabbage wedges.
- Cook 5 minutes, until browned on one side.
- Turn the wedges over and cover the pan.
- Cook 10 minutes, until tender and browned a bit.
- Just before serving, very lightly season with salt.
Nutrition Facts : Calories 105.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 120.6, Carbohydrate 8.8, Fiber 3.8, Sugar 4.8, Protein 2
BRAISED WHITE CABBAGE
Steps:
- Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
- Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
- Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.
RED CABBAGE BRAISED IN CIDER AND BEER
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
BRAISED CABBAGE
Provided by Tyler Florence
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
BRAISED CABBAGE
Steps:
- In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
- Remove the bay leaves and serve immediately.
BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
CABBAGE BRAISED IN CREAM
If you prefer your cabbage vegetarian, skip the bacon and just use a bit of butter instead. Adapted from a recipe at Pithy and Cleaver. http://bit.ly/1YaptU
Provided by DrGaellon
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large Dutch oven, saute bacon until crispy. Remove bacon bits to a paper-towel lined bowl. Leave the drippings in the pot. (If not using bacon, simply melt the butter in the pot.).
- Add onion to hot fat with a pinch of salt. Saute slowly until limp and translucent, 10 minutes.
- Add cabbage and toss. Season with more salt. Saute until cabbage begins to wilt, 5 minutes.
- Add cream. Reduce heat to low, cover and braise, stirring occasionally, until cabbage is very soft and flavors are blended, 25-45 minutes (depending on the size of your cabbage). Finish with grated nutmeg, if desired.
Nutrition Facts : Calories 113.8, Fat 10.5, SaturatedFat 4, Cholesterol 19.5, Sodium 162.1, Carbohydrate 2.3, Fiber 0.3, Sugar 0.8, Protein 2.6
BRAISED WHITE CABBAGE
This was on the Foodnetwork website. Great way to make cabbage taste good. I've substituted chicken stock for the wine. If you use salted butter, don't add as much salt.
Provided by Kyle Newton
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Cut cabbage into quarters, remove core and shred finely.
- Put wine and bay leaves in a heavy large saucepan. Bring to boil, reducing by half. Add cabbage, salt and pepper, cover with the tightfitting lid and transfer to oven.
- Bake 30-35 minutes, stirring down after 15, take out when cabbage is limp and has a few little browned bits stuck to the side.
- Cut the butter and stir into cabbage. Check and adjust seasoning-removing bay leaves.
- Can be reheated in a 350 degree oven for 15 minutes.
BUTTERED CABBAGE
Perfect side
Provided by DanStroud
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
- Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt.
- Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter.
BURNT BUTTER CABBAGE
Try pointed cabbage for a new way to jazz up your Sunday roast or dinner party side selection. All you need is two ingredients and 12 minutes to spare!
Provided by Barney Desmazery
Categories Side dish
Time 12m
Number Of Ingredients 2
Steps:
- Remove the outer leaves of the cabbage and cut it into six wedges. Heat the butter in a large frying pan until starting to brown, add the cabbage and cook until burnt on one side. Add more butter to the pan if you need to and use tongs to turn the cabbage and burn on the other side. Season with sea salt and serve.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BUTTER-BASTED BBQ CABBAGE
Burn cabbage on a barbecue to add flavour while cooking the middle. It should be near-black when done, but don't worry - you won't eat the charred leaves
Provided by Tom Kerridge
Categories Side dish
Time 1h20m
Number Of Ingredients 7
Steps:
- Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt.
- Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off ).
- Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn't offer too much resistance. Remove the cabbage and cut off the string, then remove the outer leaves to expose the cooked middle. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.
Nutrition Facts : Calories 167 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
BRAISED CABBAGE
I hesitate to post this, because it is just so simple.....but just in case no one has done this, here it is! If pressed for time you can use cole slaw mix, but it isn't as fresh as cutting your own, and with such a simple recipe freshness is best.
Provided by breezermom
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Saute the green onions in melted butter in a large skillet until it is tender.
- Add the cabbage and carrot; saute 4 minutes or until crisp-tender. Stir in the salt and pepper.
Nutrition Facts : Calories 93, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 286, Carbohydrate 9.8, Fiber 3.8, Sugar 5, Protein 1.9
IRISH BRAISED CABBAGE
This comes from a magazine article written by a local chef in March 2001 for St. Patrick's Day. He had spent a month in Ireland years ago learning to cook Irish. All of his recipes are wonderful.
Provided by Bren in LR
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy pot, melt the unsalted butter and saute the onions, salt and pepper until the onions are clear.
- Add the sugar and cabbage and stir 4 to 5 minutes.
- Add the water and mustard, cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.
- Then add the cream and cook, uncovered, for about 5 minutes more.
Nutrition Facts : Calories 80.8, Fat 5.9, SaturatedFat 3.6, Cholesterol 17.8, Sodium 638.9, Carbohydrate 6.9, Fiber 1.9, Sugar 4, Protein 1.3
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