Cabbage Braised In Cream Recipes

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.

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Steps:

• In a large Dutch oven, saute bacon until crispy. Remove bacon bits to a paper-towel lined bowl. Leave the drippings in the pot. (If not using bacon, simply melt the butter in the pot.).
• Add onion to hot fat with a pinch of salt. Saute slowly until limp and translucent, 10 minutes.
• Add cabbage and toss. Season with more salt. Saute until cabbage begins to wilt, 5 minutes.
• Add cream. Reduce heat to low, cover and braise, stirring occasionally, until cabbage is very soft and flavors are blended, 25-45 minutes (depending on the size of your cabbage). Finish with grated nutmeg, if desired.

Steps:

• Melt butter in a large skillet over medium-high heat. Saute onion and bacon in hot butter until bacon is browned and crisped, 5 to 7 minutes. Stir cabbage into bacon mixture and season with salt and black pepper.
• Pour cream over cabbage mixture and stir; bring to a simmer, reduce heat to low, cover the skillet with a lid, and cook until cabbage is tender, 5 to 10 minutes.