SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
EASY CABBAGE CASSEROLE
This is a quick and easy recipe and is so delicious! This cabbage casserole is a favorite at family reunions and church suppers. Even the kids love it!
Provided by Joy Miller
Categories Side Dish Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
- Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 25.4 g, Cholesterol 41.7 mg, Fat 15.3 g, Fiber 3.9 g, Protein 12.1 g, SaturatedFat 8.6 g, Sodium 897.4 mg, Sugar 5.6 g
LEMON SOUFFLE PUDDING
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
- Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
- Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
- Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.
CABBAGE "SOUFLEE" PUDDING
Make and share this Cabbage "souflee" Pudding recipe from Food.com.
Provided by AniSarit
Categories Vegetable
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Rinse cabbage, core and shred coarsely like wide noodles.
- Cover with boiling water, add salt and bring to a boil. Simmer until tender, about 20-25 minutes.
- Drain well and spread out to cool on a baking sheet.
- Squeeze dry, by handfuls, and place in a large mixing bowl.
- Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.
- Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak).
- Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.
- Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree F preheated oven.
Nutrition Facts : Calories 125.3, Fat 0.4, SaturatedFat 0.1, Sodium 173.6, Carbohydrate 28.2, Fiber 4.7, Sugar 16.9, Protein 4.9
CORNED BEEF AND CABBAGE SAVORY BREAD PUDDING
The perfect way to use up all the leftovers from St. Patrick's Day--even the rye bread!
Provided by Sally Anne
Categories Holidays and Events Recipes St. Patrick's Day
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
- Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
- Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.
Nutrition Facts : Calories 695 calories, Carbohydrate 91.2 g, Cholesterol 147.7 mg, Fat 24 g, Fiber 10.6 g, Protein 28.5 g, SaturatedFat 11.5 g, Sodium 1381.7 mg, Sugar 8.1 g
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