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 AND BACON
Make and share this Creamed Cabbage and Bacon recipe from Food.com.
Provided by Noo8820
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
- Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
- Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
- Keep stirring for 1-2 minutes on high heat. Add the bacon.
- When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.
CREAMED CABBAGE
This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.
Nutrition Facts :
CREAMED CABBAGE
Make and share this Creamed Cabbage recipe from Food.com.
Provided by ac842199
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- As the size of a head of cabbage can vary, I've suggested some ingredients with ranges to accommodate different sized heads of cabbage. Adjust and use the ingredients according to size and taste. If you use a lot more bacon than what is called for, consider removing some of the extra bacon drippings so that the dish doesn't become greasy.
- Wash the cabbage head and remove the first layer or two of exterior leaves (discard) and the core. Thinly slice.
- Halve the onion and cut each half into 1/2" wide slices.
- Cut the bacon slices into 1/2"-1" pieces.
- Add the bacon to a cold, large/deep pot and brown over medium heat. Remove bacon from the pot and set aside. Retain melted bacon fat in the pot.
- Increase heat to medium-high and add onion. Brown quickly until golden on the edges, but not very soft, stirring frequently.
- Reduce heat to medium. Add the cabbage to the pot. Stir to mix. Pour 1/4 cup of water over cabbage and cover with a lid.
- Stir occasionally and check the bottom of the pan to make sure there is still water there. If not, add more water until the bottom of the pot is no longer dry. Cook until just tender-crisp (approx. 10 min).
- Remove the lid. Add the butter, half and half, and parmesan. Stir well. With the lid off, simmer on low until sauce thickens, stirring frequently.
- Once the sauce has reached your desired thickness, add the bacon back to the pot, and salt and (white) pepper to taste. Stir well. Remove from heat and serve.
Nutrition Facts : Calories 139.5, Fat 9, SaturatedFat 4.9, Cholesterol 22, Sodium 127.5, Carbohydrate 13, Fiber 4.2, Sugar 6.9, Protein 3.8
CREAMY CABBAGE WITH APPLES AND BACON
Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size.
Provided by Terry Temple
Categories Side Dish Vegetables
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
- Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
- Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
- Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 19.4 g, Cholesterol 13.9 mg, Fat 6.7 g, Fiber 5.1 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 237.4 mg, Sugar 12.6 g
FRIED CABBAGE WITH BACON
My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.
Provided by Vairy
Categories Side Dish Vegetables Onion
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
- Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g
CREAMED CABBAGE SOUP
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
CREAMED CABBAGE WITH WALNUTS
I hated cooked cabbage when I first tasted this years ago, but then asked in delight, "What is this?" I was hooked! I've been serving it ever since. It's wonderful with pork roast and Waldorf salad. Hope you all enjoy.
Provided by Judikins
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook cabbage in 1 quart. of boiling water with 1 t. salt for 7-8 minutes. (Include onion, if using).
- In separate pan, melt butter over medium heat.
- Remove from heat; blend in cornstarch, salt and pepper.
- Gradually blend in milk; cook over medium heat stirring constantly until thick and comes to a boil.
- Drain cabbage well.
- Arrange layers of cabbage, walnuts, sauce and cheese in layers in greased 1 1/2-2 quart casserole, ending with layer of cheese.
- You can also add a cup of diced corned beef or pastrami for a wonderful change.
- Bake at 450F 15-20 minutes.
Nutrition Facts : Calories 269.9, Fat 18.4, SaturatedFat 8.1, Cholesterol 38.1, Sodium 529.7, Carbohydrate 18, Fiber 4.2, Sugar 6, Protein 11.4
CREAMY NOODLES AND CABBAGE
-Gail Nero, Canton, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.
Nutrition Facts : Calories 287 calories, Fat 14g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 413mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
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
BAKED CREAMED CABBAGE
A delicious and different way to serve cabbage - baked with a cream sauce and topped with bread crumbs. From Just Vegetable Recipes.
Provided by Marie
Categories Vegetable
Time 44m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Shred cabbage and cook for 9 minutes in boiling water.
- Remove cabbage and drain well.
- Place in 1 1/2 quart buttered casserole.
- Melt butter in a saucepan, stir in flour and salt and cook until smooth.
- Add milk gradually, stirring until thick.
- Pour sauce over cabbage and sprinkle bread crumbs over top.
- Bake at 325° for 15 minutes or until crumbs are brown.
CREAMED CABBAGE AND BACON
Make and share this Creamed Cabbage and Bacon recipe from Food.com.
Provided by Noo8820
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
- Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
- Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
- Keep stirring for 1-2 minutes on high heat. Add the bacon.
- When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.
Nutrition Facts : Calories 372, Fat 35.4, SaturatedFat 14.6, Cholesterol 73.2, Sodium 495.7, Carbohydrate 6.1, Fiber 0.9, Sugar 2.4, Protein 7.7
CREAMY CABBAGE
This recipe, which was handed down to me from my grandmother, makes a good side dish for any meal. It's a simple way to spruce up a cabbage dish and has always been happily received at potluck suppers.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 518mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
CABBAGE WITH BACON & ONIONS
Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch
Provided by John Torode
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
- Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
- Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.
Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
CREAMED CABBAGE WITH FETA
Make and share this Creamed Cabbage With Feta recipe from Food.com.
Provided by Derf2440
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the cabbage until tender; drain well and set aside.
- In a large saucepan, saute the onion and garlic in the canola oil until the onions are transparent;remove the saucepan from the heat; add the flour mix until smooth. Using a whisk, slowly blend in the milk; add the Worcestershire sauce, salt and pepper. Return the saucepan to the heat; stir constantly over medium heat until thickened and the flour tastes cooked. Stir in the feta cheese and whisk until thouroughly mixed. Drain any accumlated water well from the cabbage and add the cabbage to the sauce; stir to coat the cabbage and the cabbage is heated through.
- Serve hot and enjoy!
Nutrition Facts : Calories 194.2, Fat 8, SaturatedFat 3.2, Cholesterol 18.5, Sodium 449.2, Carbohydrate 23.1, Fiber 4.6, Sugar 8.1, Protein 9.8
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