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 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
WARM CHOCOLATE BROWNIE CAKE WITH WALNUTS AND CREAM
Steps:
- Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin.
- In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.
- Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.
CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 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
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
"CREAMED" CABBAGE AND CAULIFLOWER
Categories Milk/Cream Dairy Potato Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
BABICKA'S WALNUT CAKE
My Czech grandmother thought up this recipe a while back. It's great because you can make it with a variety of glazes and/or fillings which you can adjust according to the occasion.
Provided by ml_rchtr
Categories World Cuisine Recipes European Eastern European Czech
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Grease a 9-inch square baking dish.
- Beat eggs and 3/4 cup plus 2 tablespoons sugar in a large bowl using an electric mixer fitted with the whisk attachment until smooth. Carefully add 1/2 cup plus 3 tablespoons flour, ground walnuts, and baking powder; mix batter thoroughly until there are no lumps. Pour batter into the baking dish.
- Bake cake in the preheated oven until barely set, about 5 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and bake until golden, 25 to 30 minutes. Let it cool for a few minutes in the baking dish before transferring it to a wire rack to cool completely, about 45 minutes.
- Beat butter, 1/2 cup white sugar, and egg yolk together in a bowl with the electric mixer until creamy and smooth. Add cocoa powder to cream filling and mix to combine.
- Cut the cooled cake carefully in half horizontally. Place one layer on a serving plate and spread half of the cream filling on it. Top with the second layer. Scoop the rest of the filling onto the cake and smooth evenly over the top, letting excess filling drip down the sides.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.5 g, Cholesterol 143.7 mg, Fat 23.5 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 12.8 g, Sodium 208.8 mg, Sugar 27.8 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 CARROTS
Make and share this Creamed Cabbage and Carrots recipe from Food.com.
Provided by Stephy Jo
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
- Make a roux from the butter and flour stirring constantly until it turns a light brown.
- Gradually add milk and bouillon , whisk until thickened.
- Add cabbage, salt, and pepper stir to mix together.
Nutrition Facts : Calories 174.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 17.4, Sodium 574, Carbohydrate 24.8, Fiber 5.1, Sugar 12.4, Protein 6.5
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.
TRAIL CABBAGE WITH CREAM
You will love this everyday cabbage dish with a rich, creamy add-on. Hmmm, good! This is a tasty dish, quick to get on the table ready to eat. Serve immediately hot. You can substitute seasoned salt for the salt and ground black pepper, if desired.
Provided by cowboybob
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-high heat. Saute onion and bacon in hot butter until bacon is browned and crisped, 5 to 7 minutes. Stir cabbage into bacon mixture and season with salt and black pepper.
- Pour cream over cabbage mixture and stir; bring to a simmer, reduce heat to low, cover the skillet with a lid, and cook until cabbage is tender, 5 to 10 minutes.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 21.5 g, Cholesterol 114.3 mg, Fat 34.7 g, Fiber 7.8 g, Protein 8.7 g, SaturatedFat 20.5 g, Sodium 384.8 mg, Sugar 10.7 g
CABBAGE PACKAGES FILLED WITH CREAMED ONIONS, BACON AND SAGE
Categories Dairy Onion Pork Vegetable Side Bake Bacon Winter Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16
Number Of Ingredients 10
Steps:
- Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole green cabbage and cook until leaves soften, about 7 minutes, turning occasionally. Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves. If necessary, boil leaves about 3 minutes longer until leaves are soft enough to bend easily. Trim thick ribs from leaves. Repeat with whole red cabbage.
- Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from skillet. Add onions and sauté until tender and just beginning to brown, about 20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to taste with salt and pepper.
- Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with remaining cabbage leaves and onion mixture. Arrange packages seam side down on prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about 25 minutes.
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