Creamed Cabbage With Feta Recipes

CREAMY CREAMED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

CREAMED CABBAGE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

CREAMED CABBAGE WITH FETA

Steps:

• Boil the cabbage until tender; drain well and set aside.
• In a large saucepan, saute the onion and garlic in the canola oil until the onions are transparent;remove the saucepan from the heat; add the flour mix until smooth. Using a whisk, slowly blend in the milk; add the Worcestershire sauce, salt and pepper. Return the saucepan to the heat; stir constantly over medium heat until thickened and the flour tastes cooked. Stir in the feta cheese and whisk until thouroughly mixed. Drain any accumlated water well from the cabbage and add the cabbage to the sauce; stir to coat the cabbage and the cabbage is heated through.
• Serve hot and enjoy!

CREAMED CABBAGE

Steps:

• As the size of a head of cabbage can vary, I've suggested some ingredients with ranges to accommodate different sized heads of cabbage. Adjust and use the ingredients according to size and taste. If you use a lot more bacon than what is called for, consider removing some of the extra bacon drippings so that the dish doesn't become greasy.
• Wash the cabbage head and remove the first layer or two of exterior leaves (discard) and the core. Thinly slice.
• Halve the onion and cut each half into 1/2" wide slices.
• Cut the bacon slices into 1/2"-1" pieces.
• Add the bacon to a cold, large/deep pot and brown over medium heat. Remove bacon from the pot and set aside. Retain melted bacon fat in the pot.
• Increase heat to medium-high and add onion. Brown quickly until golden on the edges, but not very soft, stirring frequently.
• Reduce heat to medium. Add the cabbage to the pot. Stir to mix. Pour 1/4 cup of water over cabbage and cover with a lid.
• Stir occasionally and check the bottom of the pan to make sure there is still water there. If not, add more water until the bottom of the pot is no longer dry. Cook until just tender-crisp (approx. 10 min).
• Remove the lid. Add the butter, half and half, and parmesan. Stir well. With the lid off, simmer on low until sauce thickens, stirring frequently.
• Once the sauce has reached your desired thickness, add the bacon back to the pot, and salt and (white) pepper to taste. Stir well. Remove from heat and serve.