Five Minute Sweet Peppered Cabbage Recipe Foodcom Recipes

SWEET PEPPER CABBAGE SLAW

Steps:

• For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

SWEET-HOT CABBAGE RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
• Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).

FRIED CABBAGE WITH CARROTS AND PEPPERS

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

MARINATED CABBAGE AND SWEET PEPPER SLAW

Steps:

• Combine cabbage, peppers, celery, and onions in a large bowl.
• In a small saucepan, bring sugar, vinegar, oil, salt, pepper, celery seeds, and red pepper flakes to a boil. Stir until sugar is melted and then pour over cabbage mixture.
• Stir well, cover with plastic wrap, and refrigerate for at least 8 hours.

FIVE MINUTE SWEET PEPPERED CABBAGE

Steps:

• Drop cabbage in boiling water. Once it's back to boiling, cook 3-5 minutes, or until just tender.
• Drain in a colander and, while still hot, toss with vinegar, generous amount of black pepper and salt to taste. Cabbage should have a pleasing tartness and a nice snap of pepper. Serve hot, warm or at room temperature. Good with fish, meats or poultry, especially anything grilled.

CABBAGE AND PEPPER CHAKCHOUKAH

Steps:

• Heat oil over medium heat in a large heavy casserole or skillet, or in an earthenware casserole set on a flame tamer. Add the onion and cook, stirring often, until golden, about 10 minutes. If they begin to stick to the pan add a generous pinch of salt. Add another generous pinch of salt and the peppers and cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the cabbage, chiles, coriander seeds, cumin and caraway and cook, stirring, until cabbage has wilted, about 5 minutes. Stir in the harissa or cayenne, salt and pepper, stir together and add the tomatoes. Bring to a simmer, cover partially, reduce heat to medium-low and cook, stirring from time to time, until tomatoes have cooked down and the mixture is thick and fragrant, about 20 to 25 minutes. Stir in all but 2 teaspoons of the parsley or cilantro, taste and adjust seasonings.
• With the back of your spoon, make 6 depressions in the vegetables. Break an egg into each depression. Cover and cook for 5 to 6 minutes, until the eggs are set. Sprinkle the eggs with salt, pepper and the remaining parsley and serve.

SMOTHERED CABBAGE WITH CARROTS & SWEET PEPPERS

Steps:

• 1. Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
• 2. Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
• 3. Add oil & butter to a large skillet, and turn on medium high heat.
• 4. Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
• 5. Remove from heat, & serve while still hot.