BARBEQUED CABBAGE
This is a delicious way to use up cabbage, and a great way to make someone a cabbage lover!
Provided by ericasalad
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat.
- Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
- Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 1912.2 mg, Sugar 5.3 g
GINA'S BUTTERMILK BBQ SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories condiment
Time 40m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, reduce the apple cider and brown sugar until thick and syrupy, about 25 minutes. Reduce heat and stir in BBQ sauce. Turn heat off. Add buttermilk and mix. Serve on top of pork chops.
GINA'S BBQ CABBAGE
I got this recipe from the Food Network show with Gina and Pat Neely. This is Gina's BBQ Cabbage. I was intrigued with the thought of BBQ and cabbage, so I had to try it. We fell in love with it and I fix it every once in awhile. Hope you enjoy it too.
Provided by Jolayne Cooper
Categories Vegetables
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Cook the bacon in a large saucepan, or frying pan, over medium-low heat until the fat has started to render but the bacon is not yet crisp. Add the red onions, apples, salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the chicken broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.
- 2. Once cabbage is cooked, remove the lid and add the BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Transfer to a serving bowl and top with a pat of butter. Serve hot.
GINA'S BBQ BRIE WITH RASPBERRIES
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat.
- Add raspberries, red wine vinegar, brown sugar, and pinch of red pepper flakes to a medium saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick.
- Put the wheel of brie in center of the cedar plank. Scoop the raspberry syrup on top. Place cedar plank with cheese away from the flames on the grill. Cover the lid and cook for 20 minutes until the brie is soft and oozy to the touch. Remove from the grill and serve directly from the plank with crackers alongside.
GINA'S QUICHE TARTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray.
- Roll out the pie dough. Using a 5-inch round cutter, punch out 6 circles of dough.
- Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms. Bake until golden, 15 to 18 minutes. Remove and let cool slightly.
- Start on the filling while the crust is baking. Add the bacon to a medium saute pan over medium heat and cook until crisp. Add the green onions and garlic and saute until soft, 1 to 2 more minutes. Season with salt and pepper and remove from heat to cool.
- Lower the oven to 350 degrees F.
- Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture. Season with a pinch of salt and pepper. Crumble the goat cheese into the baked shells.
- Ladle the mixture into the baked tartlet shells. Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes.
CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
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
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