Squashed Cabbage Recipes

ROASTED SAUSAGES WITH CABBAGE AND SQUASH

Steps:

• Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
• Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
• Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.

SQUASH & CABBAGE SABZI

Steps:

• Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
• After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.

SAUTéED SHREDDED CABBAGE AND SQUASH

Steps:

• If serving the vegetables with grains, begin cooking the grains of your choice first.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
• If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
• Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

BUTTERNUT SQUASH AND CABBAGE SKILLET

Steps:

• 1. Shred cabbage, peel and dice butternut squash (1 inch cubes), chop shallot.
• 2. In a large skillet, fry ground beef with bacon bits, season with salt and pepper, then add cabbage and squash.
• 3. Add broth, mustard, vinegar and let simmer on low.
• 4. In a smaller skillet, melt butter. Peel, core and slice the apple and fry in butter until soft and turning golden, then add honey and gently continue frying while checking the cabbage.
• 5. If cabbage and squash are soft, add apple, mix well, heat though and taste test, then serve immediately.
• 6. If cabbage and squash are not soft yet, set apples aside and let cabbage mixture simmer until soft, then add apples. Mix well, heat through and serve.

SQUASHED CABBAGE

Steps:

• Shred cabbage.
• Shred onion, I used my cheese grater.
• Shred squash.
• Dice garlic.
• In medium pot melt butter.
• Add the cabbage, onion, squash and garlic.
• Stir often.
• Cook until the veggies are still a little crisp.
• Salt and pepper to taste.