CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
CREAMED CHINESE CABBAGE
I got this recipe from the Chinese Cookery cookbook. This Shanghai Chinese cabbage is delicious. Left overs are easy to reheat. Any kind of green cabbage will work in this recipe.
Provided by Catnip46
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop cabbage into 1 1/2 inch squares with a cleaver.
- Slice mushrooms with cleaver.
- Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside.
- Heat 5 Tb oil in a wok over high heat 1 minute.
- Stir fry garlic until golden, 30 seconds.
- Add cabbage squares and mushroom slices. Stir fry about 3 minutes until cabbage is crisp tender.
- Add salt. Stir fry 2-3 minutes longer.
- Remove cabbage mixture with a spatula and set aside.
- Heat 1 Tb oil wok over high heat 30 seconds. Add seasoning sauce. Stir fry until creamy.
- Add white pepper.
- Mix well and pour sauce over cabbage. Serve hot.
Nutrition Facts : Calories 240.1, Fat 21.7, SaturatedFat 3.2, Cholesterol 2.7, Sodium 702.3, Carbohydrate 9.6, Fiber 2.4, Sugar 3.1, Protein 4.2
CHINESE CREAMED CABBAGE
Posted for the March 2008 Green Eggs and Ham game in the Asian forum. China isn't known for its creamed dishes, but in this Shanghai cabbage recipe from Rhonda Parkinson is lightly coated with a cream sauce and garnished with chopped ham and scallions.
Provided by FLKeysJen
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
- In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
- In a small bowl, whisk the cornstarch into the evaporated milk.
- Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
- Add the stock and bring to a boil.
- Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
- When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
- Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.
Nutrition Facts : Calories 109.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 9.1, Sodium 300.6, Carbohydrate 4.5, Sugar 0.1, Protein 3
CREAMED CABBAGE
This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.
Nutrition Facts :
CREAMED CABBAGE
This is yummy for St. Paddy's Day!
Provided by Jessica Tripp
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 14 g, Cholesterol 41.5 mg, Fat 20.3 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 645.2 mg, Sugar 6.7 g
CREAMY SAVOY CABBAGE WITH CARROTS
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Provided by Nick Nairn
Categories Dinner, Side dish
Time 26m
Number Of Ingredients 5
Steps:
- Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
- Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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