Cabbage And Red Pepper Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AU GRATIN CABBAGE



Au Gratin Cabbage image

MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Richland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 9

2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1 egg
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Steps:

  • In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish. , In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 156 calories, Fat 8g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 345mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

GRATIN OF WHITE CABBAGE & LENTILS IN A PROVENçAL SAUCE



Gratin of white cabbage & lentils in a Provençal sauce image

Sophie Grigson's meat-free supper dish can be put together an hour or two in advance, then baked just before you sit down to eat

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 15

140g brown or green lentils
⅓ white cabbage , about 375g/13oz shredded
25g breadcrumbs
25g parmesan (or vegetarian alternative), freshly grated
a drizzle of extra-virgin olive oil
1 red onion , chopped
2 garlic cloves , chopped
1 red pepper , seeded and cut into postage stamp-sized squares
3 tbsp extra-virgin olive oil
1 tsp ground coriander
2 generous sprigs thyme
2x cans chopped tomatoes
1 tbsp tomato purée
1 tsp caster sugar
leaves from 1 large sprig basil , roughly torn up

Steps:

  • Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
  • Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
  • Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

Nutrition Facts : Calories 320 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 1 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 0.73 milligram of sodium

GREENS AND RED CABBAGE GRATIN



Greens and Red Cabbage Gratin image

Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don't just come from the anthocyanins. All vegetables in the cabbage family - the brassicas, also known as cruciferous vegetables - also are packed with sulfur compounds that may help protect the body. I thought this Provençal gratin served six, but it's so good that recently four of us made a meal of it with no trouble. It's a great vegetarian main dish. Serve a green salad on the side.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves four to six

Number Of Ingredients 12

1 pound greens, such as chard, beet greens or kale, stemmed and cleaned in two changes of water
1 pound red cabbage, finely chopped
3 tablespoons olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced or pressed
Salt
freshly ground pepper
2 eggs
1/4 cup chopped flat leaf parsley
1/2 cup rice, preferably a short grain rice like arborio, cooked
2 ounces Gruyère cheese, grated 1/2 cup
2 tablespoons breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.
  • Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.
  • Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

CABBAGE AU GRATIN



Cabbage Au Gratin image

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

2 medium heads cabbage, quartered with hearts removed
4 quarts boiling water
½ cup margarine
½ cup all-purpose flour
2 cups milk
12 slices American cheese
1 cup bread crumbs
1 pinch salt
1 pinch ground black pepper

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

RED CABBAGE MILLET GRATIN (GERMAN VEGETARIAN)



Red Cabbage Millet Gratin (German Vegetarian) image

Unusual but tasty vegetarian casserole that is German in character and very nutritious. Delectable cheese sauce is poured over millet dumplings resting atop traditional German "Rotkohl". A taste of Germany without the meat.

Provided by Chrystabel

Categories     One Dish Meal

Time 1h

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 16

200 g millet
600 ml vegetable broth
2 small onions
2 eggs
80 g low-fat Quark cheese (substitute cottage cheese)
salt
pepper, freshly ground
1 kg red cabbage
1 small acidic apple (i.e. Boskop)
1 tablespoon clarified butter
1 pinch clove powder
100 g fine mushroom camembert cheese (can substitute with Cream Cheese and sauteed mushrooms)
100 g heavy cream
100 ml milk
nutmeg, freshly grated
fat, for the casserole form

Steps:

  • Rinse millet in hot water and drain. Bring broth to boil and cook millet in 2 cups of the vegetable broth for 20 minutes.
  • Finely chop onion. Combine millet with half of the onions. Take from stove and let the mixture cool with top on so grain continues to absorb moisture.
  • Combine eggs, quark, salt and pepper and fold into millet mixture.
  • Rinse and wash red cabbage. Quarter and remove the trunk. Cut into fine strips.
  • Peel,quarter, and cut apple into small segments.
  • Heat clarified butter and sauté the rest of the onions until glassy. Add red cabbage to onions and sauté briefly. Mix in the remaining vegetable broth, apple, salt, clove powder, and pepper. Cook on medium heat for 20 minutes.
  • Pre-heat oven to 350 degrees. Grease casserole dish. Puree cheese with milk, cream. Season with salt, pepper and nutmeg. Spread red cabbage into casserole dish. Make dumplings out of the millet mixture with tablespoon and place on cabbage. Pour cheese sauce over the top of casserole and bake for 20 minutes.

Nutrition Facts : Calories 534.1, Fat 24.2, SaturatedFat 13.2, Cholesterol 169.1, Sodium 338.7, Carbohydrate 64.2, Fiber 10.6, Sugar 14.4, Protein 18.9

CABBAGE AND RED PEPPER GRATIN



Cabbage and Red Pepper Gratin image

Paprika contributes a spicy edge to this sweet, comforting gratin.

Provided by Martha Rose Shulman

Categories     easy, weekday, casseroles, side dish

Time 1h20m

Yield Serves four to six

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded green or red cabbage about 1 1/2 pounds
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon sweet or smoky paprika
3 eggs
1/2 cup milk
2 ounces Gruyère, grated 1/2 cup

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
  • Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
  • Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 136 milligrams, Sugar 6 grams, TransFat 0 grams

More about "cabbage and red pepper gratin recipes"

EASY CABBAGE AU GRATIN RECIPE WITH CHEDDAR CHEESE - THE SPRUCE …
Drain well and transfer to an 8-inch-square baking dish. In the same saucepan that you boiled the cabbage, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour, …
From thespruceeats.com
See details


OMBRé GRATIN RECIPE - NYT COOKING
Step 12. While the gratin firms up, reheat the reserved cream over medium until warmed through, about 2 minutes. Season the warm sauce with salt and pepper. Step 13. To serve, cut the …
From cooking.nytimes.com
See details


CABBAGE AND RED PEPPER GRATIN - DINING AND COOKING
1 red bell pepper, cut in small dice; 6 to 7 cups shredded cabbage about 1 1/2 pounds; 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed; 1 teaspoon sweet or smoky …
From diningandcooking.com
See details


AT THE IMMIGRANT'S TABLE: SAUTEED CABBAGE WITH PEPPERS AND …
Add peppers, sauté another 10 mins, until pepper strips and onions start to caramelize, stirring occasionally. Chop garlic coarsely. Add to pan, sauté for 1 minute. Chop cabbage head into …
From immigrantstable.com
See details


CABBAGE AND RED PEPPER GRATIN - COOKEATSHARE
View top rated Cabbage and red pepper gratin recipes with ratings and reviews. Cabbage, Cilantro And Red Pepper Salad, Aubergine, Green Bean And Red Pepper Salad, Brie And …
From cookeatshare.com
See details


RED CABBAGE GRATIN - FRANCOISE'S KITCHEN
Blanch 5 minutes the cabbage in boiling salted water and vinegar. Peel and chop the onions. In a saute pan, put some oil and the onions. Cook them until they are transparent. Add the apples …
From francoisekitchen.com
See details


CHARRED CABBAGE SKILLET GRATIN RECIPE | KITCHN
Heat the oven to 400ºF. Quarter a 2-pound cabbage through the core to create 4 wedges. Place on a large plate, drizzle with 2 tablespoons of the olive oil, and season with 1 teaspoon of the …
From thekitchn.com
See details


CABBAGE AND RED PEPPER GRATIN - MASTERCOOK
1 red bell pepper, cut in small dice; 6 to 7 cups shredded green or red cabbage about 1 1/2 pounds; 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed; 1 teaspoon sweet or …
From mastercook.com
See details


RED CABBAGE GRATIN | SAVEUR
Instructions. Heat oven to 350°. Grease a 3-qt. round or oval baking dish with 1 tbsp. butter; add cabbage and set aside. Combine cream, paprika, sugar, and salt and pepper in a small …
From saveur.com
See details


CREAMY FENNEL GRATIN WITH GARLICKY BREADCRUMBS RECIPE - PUREWOW
1. Preheat the oven to 400°F. 2. Place the fennel in a large bowl and season with salt and pepper. Thinly slice 1 garlic clove and add to the bowl, along with 1 tablespoon of the thyme …
From purewow.com
See details


STIR-FRIED CABBAGE WITH RED PEPPER AND PEAS RECIPE
Directions. Combine first 7 ingredients in a large skillet over medium-high heat; cook, stirring occasionally, 3 minutes or until chiles brown. Stir in peas, bell peppers, and cabbage; sauté 5 …
From myrecipes.com
See details


SWEET POTATO AND RED CABBAGE GRATIN RECIPE - CHEF'S …
Preheat the oven to 170°C (340°F). For the braised red cabbage, put the cabbage in a colander, sprinkle it with 1 tablespoon salt then leave for 1 hour. Rinse the cabbage. Melt the duck fat in …
From chefspencil.com
See details


RED CABBAGE AND POTATO GRATIN RECIPE | EAT SMARTER USA
3. Peel potatoes and apple and slice thinly on a mandoline. Layer alternately with cabbage leaves in a large rectangular baking dish (about 25 cm x 35 cm) (approximately 10 x 14 inches). 4. …
From eatsmarter.com
See details


KALE AND CABBAGE GRATIN RECIPE - SERIOUS EATS
1/2 teaspoon red pepper flakes. Kosher salt and freshly ground black pepper. 1 pound (about 1 small head) cabbage, preferably savoy or Napa, quartered, cored and sliced thinly. 1 pound …
From seriouseats.com
See details


PORK CHOPS WITH TURNIP AND CELERIAC GRATIN RECIPE - BBC FOOD
Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. Lightly …
From bbc.co.uk
See details


CREAMY CABBAGE GRATIN | WOOLWORTHS TASTE
Preheat the oven to 180°C. Slice the cabbage into medium-sized wedges. Arrange in a baking dish, add the remaining ingredients and bake for 45 minutes. Find more Christmas recipes …
From taste.co.za
See details


RED CABBAGE GRATIN | RECIPE | CABBAGE CASSEROLE RECIPES, VEGGIE …
Oct 21, 2012 - A creamy cabbage casserole—baked with a crunchy walnut-bread crumb-parmesan topping—serves as a great side dish for roast pork, chicken, or braised lamb. …
From pinterest.com
See details


Related Search