SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS
Fattening? Oh yeah. Worth it? Oh yeah!
Provided by Wanda
Categories Side Dish Vegetables Onion
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
- Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 9.6 g, Cholesterol 16.4 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 368.4 mg, Sugar 5 g
SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
EASY SAVOY CABBAGE
I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.
Provided by Lena
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
- Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g
LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE
Yield 6 cups sauce
Number Of Ingredients 8
Steps:
- Cut the bacon rashers into 1-inch pieces, or cut prosciutto end into pieces of smaller size. Slice the mushrooms 1/8 inch tick or slightly thicker-you should have 6 cups. Trim off rough, discolored, or loose leaves from the cabbage; slice it in half or quarters, and cut out the hard core. Slice the cabbage into shreds about 1/3 inches thick; you should have nearly 4 quarts! Pour the oil into the pan, strew in the garlic and bacon pieces and cook over medium heat for 10 to 12 minutes, stirring occasionally, as the bacon renders and the garlic sizzles and colors slightly. Don't let either get too crisp or brown, add the peperoncino during this time, toasting it in a hot spot for a minute before stirring in. Pile all the cabbage and mushrooms in the pan; sprinkle the salt all over. Stir just a bit, to begin mixing the vegetables with the oil, bacon and garlic. Cover the pan, turn down the heat slightly, and let the vegetables heat and begin to sweat for 3 to 4 minutes, and then stir again. Cook covered, and stir every couple of minutes-it will get easier as the vegetables wilt-until everything is mixed together. Continue to cook, covered, for an hour or so, as the cabbage and mushrooms continue to shrink and soften. Stir every now and then; adjust the heat so everything is sizzling and steaming but not darkening or sticking, Add ½ cup or so of broth or water to the pan whenever the vegetables seen too dry. Uncover the pan and cook for 45 minutes or longer, stirring frequently and moistening the sauce with broth or water at intervals. Adjust the heat to maintain the slow and steady concentration of the cabbage. Taste for salt, and add more if you wish. When the cabbage shreds are completely soft and there's about 1 ½ quarts of sauce in the pan, remove it from the heat. Use the sauce immediately if you want. Store it in the refrigerator for a week, or freeze for use within several months.
CABBAGE & BACON
This is a quick easy side dish for any meal, goes well with mashed/German potatoes and a main meat dish eg: steak, rissoles, chicken. My family love this.
Provided by SixtiesChildinOZ
Categories Low Protein
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In small frypan cook the bacon with or without oil till crisp.
- Set aside to drain.
- Use a deep frypan on heat and add the shredded cabbage and onion.
- Add the water and keep on a medium heat.
- Crumble the stock cube over and mix well.
- Turn the cabbage over as it steams and cooks.
- When the water has almost evaporated (you may need to add more, if the cabbage isn't cooked through) add the butter and pepper and reduce the heat to low.
- Finely chop the bacon and stir through.
- Garnish with parsley and black pepper.
Nutrition Facts : Calories 158, Fat 10.9, SaturatedFat 4.8, Cholesterol 20.7, Sodium 566.3, Carbohydrate 12.6, Fiber 4, Sugar 7, Protein 4.5
CABBAGE WITH BACON & ONIONS
Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch
Provided by John Torode
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
- Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
- Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.
Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
FRIED CABBAGE WITH BACON, ONION, AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g
LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE
Steps:
- Cut the bacon rashers into 1-inch pieces, or cut prosciutto end into pieces of similar size. Slice the mushrooms 1/8 inch thick or slightly thicker you should have 6 cups. Trim off tough, discolored, or loose leaves from the cabbage; slice it in half or quarters, and cut out the hard core. Slice the cabbage into shreds about 1/3 inch thick; you should have nearly 4 quarts!
- Pour the oil into the pan, strew in the garlic and bacon pieces, and cook over medium heat for 10 to 12 minutes, stirring occasionally, as the bacon renders and the garlic sizzles and colors slightly. Don't let either get too crisp or brown. Add the peperoncino during this time, toasting it in a hot spot for a minute before stirring in.
- Pile all the cabbage and mushrooms in the pan; sprinkle the salt all over. Stir just a bit, to begin mixing the vegetables with the oil, bacon, and garlic. Cover the pan, turn down the heat slightly, and let the vegetables heat and begin to sweat for 3 or 4 minutes, then stir again. Cook, covered, and stir every couple of minutes it will get easier as the vegetables wilt until everything is mixed together.
- Continue to cook, covered, for an hour or so, as the cabbage and mushrooms continue to shrink and soften. Stir every now and then; adjust the heat so everything is sizzling and steaming but not darkening or sticking. Add 1/2 cup or so of broth or water to the pan whenever the vegetables seem too dry.
- Uncover the pan and cook for 45 minutes or longer, stirring frequently and moistening the sauce with broth or water at intervals. Adjust the heat to maintain the slow and steady concentration of the cabbage. Taste for salt, and add more if you wish. When the cab bage shreds are completely soft and there's about 1 1/2 quarts of sauce in the pan, remove it from the heat.
- Use the sauce immediately if you want. Store it in the refrigerator for a week, or freeze for use within several months.
- My Favorite Fresh Mushroom Mix
- I have to be honest and tell you that my favorite fresh-mushroom mix is one that has some of the amazing wild mushrooms we usually serve at the restaurant: fresh porcini, chanterelles, morels, and even wilder varieties! If any of these are available, you should certainly include them with ordinary cultivated mushrooms in any of the recipes in this book-even a few will add a special flavor.
- All of the recipes, however, will be delicious with the domestic cultivated mushroom types available in the supermarket: common (white) mushrooms and cremini are my standards. They must be firm and fresh, with caps tight to the stem. Size doesn't matter that much, though in some dishes I specify button mushrooms. Oyster mushrooms are good too but are often quite soft and will break up, so you don't get texture. Shiitake mushrooms are fine (use only the caps), though I generally will not use them for more than a quarter of my mushroom mix.
- Preparing mushrooms is not complicated. Trim away any tough parts-with odd-shaped mushrooms, just feel to determine what needs trimming. And don't soak mushrooms: wipe them with a damp paper towel to remove any grit or dirt.
- Good With . . .
- Tubular dry pasta
- Fresh mixed and whole-grain pasta
- Gnocchi
- As a topping for polenta or polenta pasticciata
- Risotto
- Grilled meats
More about "long cooking savoy cabbage bacon and mushroom sauce recipes"
SKILLET CABBAGE WITH BACON & MUSHROOMS - EATINGWELL
From eatingwell.com
CREAMY CABBAGE GRATIN WITH BACON AND MUSHROOMS
From thekitchn.com
BRAISED SAVOY CABBAGE WITH BACON AND MUSHROOMS
From vikalinka.com
10 SAVOY CABBAGE RECIPES - EATINGWELL
From eatingwell.com
SAVOY CABBAGE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BRAISED CABBAGE WITH BACON RECIPE - BBC FOOD
From bbc.co.uk
CABBAGE WITH BACON, TOMATO AND MUSHROOM | RECIPE | CUISINE …
From cuisinefiend.com
20 BEST SAVOY CABBAGE RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE RECIPE …
From eatyourbooks.com
CABBAGE, MUSHROOM, AND BACON PASTA RECIPE - SOUTHERN LIVING
From southernliving.com
SAVOY CABBAGE RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love