BETH'S SCALLOPED CABBAGE
Excellent holiday side dish.
Provided by Andrea
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
- Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
- Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
- Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
Nutrition Facts : Calories 238.7 calories, Carbohydrate 22.6 g, Cholesterol 25.2 mg, Fat 13.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.4 g, Sodium 606.6 mg, Sugar 6.9 g
SCALLOPED CABBAGE
My mother always made this dish as a special treat, and now I do, too. The combination of ingredients is just right-the white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for cabbage like it!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.
Nutrition Facts :
SCALLOPED CABBAGE
This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
- Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
- Bake in preheated oven for 30 minutes, or until golden brown and heated through.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 21.2 g, Cholesterol 139.1 mg, Fat 9.8 g, Fiber 3.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 623.3 mg, Sugar 8.5 g
SCALLOPED CABBAGE
My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!
Provided by CindiJ
Categories Vegetable
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut cabbage up into bite size pieces.
- Par-boil approximately 3-5 minutes, drain well.
- Place cabbage in greased 9x13 casserole.
- Set aside.
- Melt butter in large saucepan.
- Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
- Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
- Cut up Velveeta cheese and stir to melt.
- Season cabbage with salt and pepper to taste.
- Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
- If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
- *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
- If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.
CHEESE SCALLOPED CABBAGE
Like cabbage? You will LOVE this recipe! I found this treasure in a 1968 edition of the Missouri Farm Bureau Cookbook.
Provided by Lorac
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
- Remove from heat but do not drain.
- In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
- Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.
ESCALLOPED CABBAGE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish.
- Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.
- In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
- Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.
SCALLOPS WITH CABBAGE AND CAPERS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
- Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
- Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
- Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
- Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.
SCALLOPED CABBAGE
Steps:
- Clean and cut cabbage in chunks in large pan. Steam with one cup of water covered till crisp tender.
- While this is steaming, cube Velveeta and put in large microwaveable bowl. Add milk and margarine. Put in microwave till almost all melted, stopping and stirring in between so as not to scorch.
- Drain cabbage and add to cheese mixture. Crumble one tube of crackers and add them to mixture. Toss, stir, and pour into casserole dish sprayed with Pam or greased with butter. Crush last tube of crackers and sprinkle over top, and then sprinkle paprika.
- Bake at 350°F for approximately 30 minutes till bubbling and slightly browned around edges and top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CABBAGE AND NOODLES
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
- In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.
SCALLOPED CABBAGE CASSEROLE
This is our New Year's Day cabbage dish. My husband, who is not a cabbage lover, will actually eat this and ask for seconds.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
- In a sauce pan, melt butter over medium heat; saute onions until tender.
- Add in flour, salt, and pepper; stir and cook until bubbly.
- Gradually add milk; cook and stir until thickened.
- Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
- Top with half of the sauce.
- Sprinkle with half of the cheese; repeat layers.
- In a smaller skillet, melt remainder of butter.
- Add bread crumbs, marjoram, and thyme.
- Cook, stirring, until lightly browned.
- Sprinkle over casserole.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.
Nutrition Facts : Calories 162.5, Fat 9.5, SaturatedFat 5.7, Cholesterol 25.6, Sodium 231.1, Carbohydrate 16.6, Fiber 2.8, Sugar 4.4, Protein 4.2
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
CREAMY SCALLOPED CABBAGE
My husband LOVES this casserole. He and I both love cabbage any way you can find to fix it, but this is a favorite.
Provided by Darlene Summers
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook cabbage in boiling salt water until almost tender; drain thoroughly.
- Place in lightly buttered casserole.
- Pour white sauce over top.
- Season with salt & pepper.
- Cover with cracker crumbs.
- Dot with butter.
- Bake at 350° until lightly browned, about 25 to 30 minutes.
Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 2.4, Cholesterol 5.8, Sodium 315.5, Carbohydrate 14, Fiber 2.8, Sugar 7.7, Protein 4.8
SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE
Provided by Andrea Albin
Categories Sauté Quick & Easy Low Cal High Fiber Dinner Scallop Healthy Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
- Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
- Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
- Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
- Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.
SCALLOPED CABBAGE WITH HAM AND CHEESE
A cheesy scalloped cabbage and ham casserole. Great for potlucks. A bag of slaw can be substituted for the cabbage.
Provided by JEANIE BEAN
Categories Main Dish Recipes Pork Ham
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
- In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 19.2 g, Cholesterol 91.5 mg, Fat 31.4 g, Fiber 4.5 g, Protein 27 g, SaturatedFat 16.8 g, Sodium 2800.1 mg, Sugar 4.6 g
SCALLOPED CABBAGE CASSEROLE
I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.
Nutrition Facts : Calories 193 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 538mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
CABBAGE AU GRATIN
This recipe has boiled cabbage, smothered in a creamy white sauce, layers of cheese, then topped with more white sauce and bread crumbs. Yummy anytime.
Provided by Pat Bates
Categories Side Dish Casseroles
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
- Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
- Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
- Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.
Nutrition Facts : Calories 572 calories, Carbohydrate 43.4 g, Cholesterol 59.8 mg, Fat 35.6 g, Fiber 8.7 g, Protein 22.8 g, SaturatedFat 15.1 g, Sodium 1258.3 mg, Sugar 15.1 g
SCALLOPED CREAMY CABBAGE CASSEROLE
I always read the food section in newspapers and magazines. If I find a recipe that I think my family will like, I test it out. I found this one while traveling some years ago. My family like it and it has become one of our favorites.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons. , Spoon into a 13x9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 255 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 452mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
CHEESY SCALLOPED CABBAGE
Make and share this Cheesy Scalloped Cabbage recipe from Food.com.
Provided by Northern Star
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
- Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
- Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
- Add the cheese to the white sauce.
- In a buttered casserole dish layer the cabbage and white sauce.
- Top with crumbs.
- Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.
SCALLOPED HAM AND CABBAGE
Ruth Peterson relates from Jenison, Michigan, "One of our daughters adores cabbage, so I fix this flavorful dish when her family comes to dinner."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1268mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
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