Cabbage Recipes » Side Dishes

Old-Fasioned Sweet Coleslaw

admin — Thu, 26 Apr 2012 17:59:35 +0000

Mayo serves as a seasoning and dressing in this recipe. To make coleslaw even quicker, use pre-chopped cabbage from your local market.

Serves 6-8.

Ingredients:

5 cups finely chopped cabbage (1 small head)
2 carrots, peeled and shredded
1-2 tbs sugar
1/2 tsp salt
1/4 tsp pepper
1/3 cup mayo or salad dressing

Combine first 2 ingredients in a large bowl, then sprinkle with sugar, salt, and pepper. Toss gently then stir in mayo. Cover and chill thoroughly.

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Braised Cabbage with Bacon and Garlicky Breadcrumbs

admin — Sun, 25 Mar 2012 17:55:41 +0000

Cabbage alone might not excite you but start with some bacon and end with crunchy, garlicky crumbs and you might think again! This dish takes a while to prepare, but you can get plenty of other tasks completed while it cooks in the oven.

Serves 6-8.

Ingredients:

1 tbs olive oil
2 slices bacon, chopped into 1-inch pieces
1/2 cup sliced white onion
2 carrots, sliced diagonally (1/2-inch slices)
Pinch of hot red pepper flakes
1 medium head of green cabbage, cut into wedges (about 1 1/2 pounds)
1/2 tsp salt
Freshly ground black pepper
1/4 chicken stock
6 oz Ciabatta or Italian Bread (3-4 slices)
3 tbs butter
1 clove garlic, sliced

Preheat the oven to 350ºF.

Heat a large oven-safe sauté pan or Dutch oven over medium heat. Add the olive oil and cook the bacon until it starts to turn a little crispy. Add the onions and carrots. Season with salt and pepper and pour in stock. Cover with a tight-fitting lid and transfer the pan to the oven for 1 1/2 hours, or until the cabbage is tender.

While the cabbage is braising, process the bread in a food processor to make coarse crumbs (about 3 cups). Melt the butter in a small saucepan with the garlic. Simmer very gently for 2 to 3 minutes. Toss the breadcrumbs in a large bowl with the garlic and melted butter, season with salt and pepper, and toast in the oven until golden and crispy – about 10 to 15 minutes. See Tip.

Serve the cabbage in a serving dish with breadcrumbs sprinkled over the top.

Tip: It is best if the breadcrumbs are served warm, so prepare them near the end of the braising time.

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Scalloped Cabbage

admin — Sat, 24 Mar 2012 20:05:48 +0000

This cabbage recipe is cheesy and crunchy in the same bite. The dish will be full to the brim before baking, but no worries – the cabbage will cook down during baking.

Prep: 10 mins. Cook: 1 hr 15 mins. Yield: 6 servings.

Ingredients:

2 cups crushed cornflakes cereal
1/4 cup butter, melted
1 (10-oz) package shredded angel hair cabbage (or 10 ounces of very thinly sliced cabbage)
1 large sweet onion, thinly sliced
1/2 cup milk
1/2 cup mayo
1 (10.75-oz) can cream of celery soup, undiluted
1 cup (4 oz) shredded sharp Cheddar cheese

Preheat oven to 350ºF.

Stir together cereal and butter; spoon half of mixture into a lightly greased 11- x 7-inch baking dish. Top with cabbage and onion.

Stir together milk, mayo, and soup. Pour over cabbage. Sprinkle with cheese and remaining cereal mixture. Bake, covered, for 45 minutes; uncover and bake 20 more minutes or until top is golden and crispy.

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Spicy Cabbage Stir-Fry

admin — Fri, 23 Mar 2012 22:36:52 +0000

This healthy side dish is less than 100 calories per serving, with no cholesterol. It’s very quick to make and is sure to be a favorite.

Prep: 15 mins. Cook: 10 mins. Yield: 6 servings.

Ingredients:

2 tbs vegetable oil
4 cups thinly sliced red cabbage
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
3 tbs jalapeño jelly
3/4 cup chopped fresh cilantro
1 tbs lime juice
1 tsp salt
1/2 tsp pepper

Heat oil in a large skillet or wok over high heat 3 to 4 minutes. Add cabbage, bell pepper, onion, and jelly, and stir-fry 7 to 10 minutes or until desired degree of doneness. Stir in cilantro and remaining ingredients.

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Cabbage With Caraway Seeds

admin — Thu, 02 Feb 2012 21:57:09 +0000

Yield: 5 cups

Ingredients
1 teaspoon reduced-calorie margarine
vegetable cooking spray
8 cups coarsely shredded cabbage
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon freshly ground pepper
1 teaspoon caraway seeds

How to prepare
Melt margarine in a large nonstick skillet coated with cooking spray. Add cabbage and next four ingredients; cover and cook over medium heat 5 min. Sprinkle with caraway seeds; cover and cook 1 min.

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Summer Slaw

admin — Sun, 22 Jan 2012 00:47:00 +0000

Yields 8 servings

Slaw

2 packages (3 ounces each) chicken or beef flavored Ramen noodles
1 pound cabbage slaw mix
1 cup sunflower seeds
1 bunch green onions, finely chopped

Dressing

3/4 cup peanut or sesame oil
1/3 cup sugar
2 flavor packets from Ramen noodles

1. For the slaw, in a medium bowl crushed the Ramen noodles into bite-size pieces. Stir in the slaw mix, sunflower seeds, and green onions.

2. For the dressing, mix together the oil, sugar, and flavor packets. Pour the dressing on top of the slaw mixture and refrigerate for at least one hour. Stir well before serving.

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Coleslaw and Dressing

admin — Fri, 20 Jan 2012 23:45:14 +0000

Yields 6 to 8 servings

Dressing

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup vegetable oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash of black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt

Blend together the mayonnaise, sugar, vinegar, and oil. Add the garlic powder, onion powder, mustard, celery salt, pepper, lemon juice, half-and-half, and salt to taste. Stir until smooth. Refrigerate until ready to use.

Coleslaw

1 large green cabbage, finely shredded
1 cup finely shredded purple cabbage
1/2 cup finely shredded carrots

Place all ingredients in large bowl. Pour the dressing over top and toss until well coated. Refrigerate until ready to serve.

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Luscious Spicy Red Cabbage

admin — Tue, 10 Jan 2012 20:26:41 +0000

This recipe, made with just a few simple, fresh ingredients, will create a delicious side for your family. It will need to set overnight in the refrigerator, so prepare this a day ahead of time.

Yields 6 servings

2 tablespoons butter or margarine
1 pound red cabbage, chopped
1/2 cup chopped until the Apple
1/4 cup chopped onion
1/3 cup + 1 tablespoon red wine vinegar
1/8 cup firmly packed brown sugar
Salt and pepper, to taste

1. Melt the butter in a saucepan, and sauté the cabbage, and apples, and onion for 20 minutes, stirring occasionally. Add the vinegar and brown sugar. Cook for 20 minutes more, or until the vegetables are soft. Season with the salt and pepper to taste.

2. Lightly grease and ovenproof dish. Pour the vegetable mixture into the dish. Cover and refrigerate 6 to 8 hours or overnight. When ready to bake, preheat the oven to 325°F and bake for 45 minutes.

Tips: Pairs wonderfully with your favorite beef dish and a nice bottle of Merlot.

Cabbage Parmesan

admin — Tue, 10 Jan 2012 20:19:58 +0000

This recipe creates the ideal side dish for your favorite meat or vegetarian dishes alike. With just a few simple ingredients, treat your family to a tasty, well-seasoned dish.

Yields 6 servings

1/4 cup slivered almonds
1 medium head green cabbage
1/4 cup butter (1/2 stick)
1 garlic clove minced
1 teaspoon Italian herb seasoning
Salt and pepper, to taste
1/3 cup grated Parmesan cheese

Brown almonds in the skillet over low heat, stirring occasionally to prevent burning. Cut the cabbage into 1/2-inch slices and discard the core. Separate the cabbage into strips. Layer the cabbage in a saucepan with the butter, garlic, seasoning, and salt and pepper to taste. Cook over medium-high heat until tender, stirring frequently. Garnish with the cheese and toasted almonds.

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Cabbage and Radishes Squeezed with Salt

admin — Tue, 22 Nov 2011 20:29:57 +0000

Here is a great recipe that will enable you to savor the taste of spring any time of year. With just 4 ingredients, this may be prepared ahead of time and kept in the refrigerator until time to serve.

6 cabbage leaves (18 ounces)
5 radishes, very thinly sliced
2 myoga (Japanese ginger)
2 teaspoons salt

1. Remove the core of the cabbage and cut into 4 pieces, lengthwise. Pile the leaves and cut into pieces of 3/4 inches wide.

2. Cut the Ginger in half lengthwise, and then cut into pieces crosswise. Place in a strainer and dipped in boiling water. Transfer to ice water and drain.

3. In a large bowl, place the vegetables and sprinkle with salt. Give a gentle rub at first, then a stronger rub gradually until water comes out and they become tender.

4. Squeeze water out tightly, place in a container and chill in the refrigerator until served.

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