COOKED CABBAGE
No cabbage smell, I swear. This isn't sauerkraut. People in my family who won't walk in the same room because they heard you were cooking cabbage, will sit down and eat with other foods.
Provided by Justmez2
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Shred cabbage like for slaw.
- Soak in cold water until all is shredded.
- Take 1 1/2 quart pot, heat up bacon drippings.
- Add cabbage, shaking off excess water.
- Pot will be full.
- Salt and pepper to your taste.
- Cover with lid.
- Stir a couple of times.
- Cook 5-10 minutes.
DELICIOUS COOKED CABBAGE
Make and share this Delicious Cooked Cabbage recipe from Food.com.
Provided by Meghan Williams
Categories Greens
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop onions and place in microwave-safe dish with 2-3 tbsp olive oil.
- Microwave on high for 8-10 minutes (until clear).
- While cooking put water, 3 tbps olive oil, and seasonings into a large pot over medium heat.
- Chop cabbage and add to pot.
- Pour onion/oil mix into large pot.
- Continue cooking and stir periodically until slightly golden.
- Enjoy!
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
DELICIOUS CABBAGE ROLLS
So good and easy to do. I could eat 4 rolls at a time. Very popular with kids. I got this recipe from one of the cooking blog but I can't remember which. Wish I could so I can give them the credit to this wonderful dish.
Provided by YungB
Categories < 4 Hours
Time 2h30m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350º F.
- Take a knife and cut a square around the core of the cabbage. If it is too difficult, you don't have to take the core out. You are just making deep slices on each side of the core so you can peel off the leaves. Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes. Lift the cabbage out of the hot water, allow it to drain a bit. Start peeling off the tender leaves. If there are leaves that aren't as tender, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to roll but not too soft and mushy that they will be broken when you fill them with the filling.
- Cut up the onion in large chunks and peel the garlic. Place the garlic and onion in a blender with a small amount of water and puree them. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
- In another bowl, combine the beef, eggs, rice, paprika, chopped onion, garlic powder and salt & pepper well with your hands.
- Place a golf ball size of the meat mixture almost in the middle of a cabbage leaf. Roll until filling is just covered, then fold left end over towards middle, roll once more and then tuck the right side into the middle, inserting the leave into the meat mixture with your finger. Secure with a toothpick, if needed.
- Cover the bottom of a large roasting pan with a thick layer of the sauce, place rolls on top and then more sauce over the rolls.
- Bake at 350 for 2 hours. Baste the sauce over the cabbe rolls during the baking time every 30 minutes to avoid dried out rolls.
- Serve with sour cream.
Nutrition Facts : Calories 441.8, Fat 16.3, SaturatedFat 5.9, Cholesterol 163.4, Sodium 1655.5, Carbohydrate 35.1, Fiber 6.2, Sugar 10.8, Protein 39.6
EASY AND DELICIOUS CABBAGE SOUP!
This is my grandmother's recipe that my Mom taught me how to make. It's insanely easy to make and perfect for a fall or winter day. Hearty, HEALTHY, and delicious - even if you don't like cabbage, this will be one of your favorites!
Provided by deenaskowronski
Categories Clear Soup
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mince garlic, onion, and celery.
- In a large stock pot, sauté minced garlic, onion and celery in olive oil.
- Add beef broth, water, diced tomatoess, and tomato paste to the pot.
- Break up ground beef (uncooked) and add to the pot.
- Chop up cabbage into 1-2 inch squares and add to the pot.
- Season with ground pepper, garlic salt, and onion salt to taste.
Nutrition Facts : Calories 246.6, Fat 12.7, SaturatedFat 2.1, Cholesterol 36.1, Sodium 5283.1, Carbohydrate 8.4, Fiber 2.6, Sugar 5, Protein 28
FALL-APART CARAMELIZED CABBAGE
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.
Provided by Andy Baraghani
Categories Bon Appétit Side Dinner Vegetable Cabbage Tomato Coriander Cumin Yogurt Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Healthy Cast Iron Braise Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
- Cut cabbage in half through core. Cut each half into 4 wedges. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
- Pour remaining ¼ cup oil into same skillet. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer skillet to oven and bake cabbage, turning halfway through, until liquid is mostly evaporated and cabbage is deeply browned around the edges and very tender, 40-50 minutes.
- To serve, scatter cilantro over cabbage; top with yogurt and pepper.
DELICIOUS BEEF STUFFED CABBAGE
This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party.
Provided by AntoinetteArtist an
Categories Rice
Time 1h45m
Yield 10-15 cabbage rolls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray and 9x13 [3 quart] metal roasting pan with Pam or other oil spray.
- Fill large cooking pot [at least twice the size of the head of cabbage] 3/4 full with water. Add a dash of salt. Bring to a boil.
- While the water is coming to a boil,remove the core from the cabbage [this is the dense part at the top of the cabbage head] with a paring knife by cutting around it until you can pull it out. Put the cabbage in the boiling water with the core removed side down. Cover and cook for ten minutes.
- Remove the cover and carefully take out the cabbage head and put it in a drainer in the sink. Remove the loose cabbage leaves being careful not to tear them. When you get to leaves that won't easily come loose, return the cabbage to the hot water and let it sit for about ten minutes. Then you can remove more leaves. Continue this until all the leaves are removed and in the drainer. Do not discard the water.
- In a medium mixing bowl, add ground beef, soup mix, onion, garlic, rice, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands making sure that all the ingredients blend together.
- Take a cabbage leaf and fill the center with the ground beef mix. Each leaf will be a different size so you will have to alter the amount you put in each leaf as you go along. A large leaf takes about 2 tablespoons and a small leaf about 1 tablespoon. When the leaf is filled with the ground beef, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down.
- Continue this until all the filling is used up. Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots.
- Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of rich milk or cream. [It is best to mix a little of the water with the milk to warm it up before adding to sauce]. Mix this until there are no lumps and ingredients are well blended.
- Pour the sauce over the cabbage, carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it for serving with the meal. Bring the leftover sauce to a boil in a small pot. Cook ten minutes, shut off and set to side.
- Cover the roasting pan with aluminum foil and place on a cookie sheet covered with foil. Place in center of oven and cook for 1 1/2 hours. You will know this is done when you can insert a fork into the cabbage or carrots and it comes out easily. This means everything is tender and cooked.
- To serve, place cabbage and cabbage rolls in a serving bowl surrounded by carrots. Serve sauce in a gravy boat. A nice big bowl of mashed potatoes rounds out the meal.
- If you made stove top sauce, add it to the gravy in the roasting pan.
- TIP: If sauce is thin, place the roasting pan on the stove, over a medium heat [small flame for gas or number5 on electric stove]. Mix 3 tablesoons of cornstarch with 1/4 cup water. Add to sauce. Let cook for 10 minutes. If you like you sauce thicker, just add more cornstarch mix until it is the consistency you like for gravy.
Nutrition Facts : Calories 557.1, Fat 21.8, SaturatedFat 8.8, Cholesterol 138.6, Sodium 1121.1, Carbohydrate 60.5, Fiber 10.9, Sugar 22.4, Protein 33.7
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