MIGHTYRO'S BACON, LEEKS AND CABBAGE CASSEROLE
My cabbage and leeks needed to be used. I didn't want steamed cabbage, so I threw this together, using parts of recipes found on Zaar.
Provided by mightyro_cooking4u
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon and drain. Combine all ingredients. Place in a lightly greased casserole dish. Bake for 1 hour, covered, at 350 degrees.
Nutrition Facts : Calories 229.8, Fat 13.2, SaturatedFat 4.2, Cholesterol 27, Sodium 784.8, Carbohydrate 19.7, Fiber 3.9, Sugar 7, Protein 10.6
CABBAGE WITH LEEKS AND BACON
A wonderful side dish with only five ingredients, this is easy to make and delicious. A great dish to serve on St. Patrick's Day, or anytime the mood strikes you! Recipe: southernfood.about.com
Provided by Ellen Bales
Categories Vegetables
Time 35m
Number Of Ingredients 5
Steps:
- 1. Cut the green part and root off the leek, leaving just the white part. Cut in half lengthwise, then rinse well to remove any dirt or grit. Slice thinly and set aside.
- 2. In a large deep skillet over medium heat, cook the bacon, stirring, until almost crisp. Remove to paper towels to drain, leaving a few teaspoons of bacon grease in the pan.
- 3. Add the butter to the pan, then add the leeks. Cook, stirring, until wilted, about 4 to 5 minutes. Add the cabbage and the broth or water.
- 4. Cover and simmer for 10 minutes. Add the bacon, toss, cover, and continue cooking for 5 to 10 minutes more, until cabbage is tender. Add salt and pepper to taste.
- 5. Serve drizzled with cider vinegar, if desired.
PEARL BARLEY, BACON & LEEK CASSEROLE
This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew
Provided by Angela Boggiano
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.
Nutrition Facts : Calories 589 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
SAUTEED LEEKS AND CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.
LEEK, POTATO, AND BACON CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 325 degrees F.
- Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
- Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
- Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
- In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
- Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.
SAUTéED CABBAGE WITH LEEKS AND BACON
This healthier version of fried cabbage is lightly sautéed with leeks and finished off with oven-roasted bacon. Sautéed Cabbage with Leeks and Bacon is a great choice to serve along with corned beef on St. Patrick's Day but makes for a delicious side dish anytime of year!
Provided by Valerie Brunmeier
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Cut the cabbage in half and place cut-side down. Slice into 1/2-inch thick slices, discard hard core pieces.
- Slice off the stem end and the dark green end of the leek and discard (or save for another use). Slice down the entire length of the leek cylinder to cut it in half and expose the center. Cut each half crosswise into 1/2-inch slices. Place the sliced leek in a salad spinner, rinse well with cold water, and spin. Repeat this process, if needed. Alternately, transfer the sliced leek to a bowl of cold water and use your hands to move it around and dislodge and dirt. Drain well in a colander.
- Melt the butter with the vegetable oil in a Dutch oven or large braiser over MEDIUM-HIGH heat. Add the cabbage, leeks, and garlic. Season with salt and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Tear the bacon into pieces and add it to the pot.
- Serve immediately.
Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 309 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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