CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
SAUTEED CABBAGE AND CARROTS
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by Jehancancook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
- Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9
BRAISED CABBAGE AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
- In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
- Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
- Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
RED CABBAGE, CARROT, AND APRICOT SALAD
Here's a nice change of pace from "white" coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.
Yield 6 servings
Number Of Ingredients 5
Steps:
- Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice the cabbage into short thin shreds by hand and grate the carrots with a hand grater, or, if you'd prefer, slice them into thin rounds.
- Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.
- Calories: 79
- Total Fat: 0g
- Protein: 2g
- Carbohydrate: 16g
- Cholesterol: 1mg
- Sodium: 38mg
BRAISED CABBAGE AND CARROTS
Make and share this Braised Cabbage and Carrots recipe from Food.com.
Provided by Grannydragon
Categories Vegetable
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core Cabbage and chop into 2-inch pieces.
- In large pot over medium heat, cook bacon halfway through. It will release the fat and be lightly browned, but still not crisp.
- Add Cabbage, water and Smash Seasoning. Cover and reduce to simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper to taste.
- Smash Seasoning:.
- Mix ingredients throughly and keep in a tightly sealed container for up to 6 months.
Nutrition Facts : Calories 150.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 182.2, Carbohydrate 26.2, Fiber 10.2, Sugar 13.5, Protein 5.9
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
CABBAGE AND NOODLES WITH APPLE AND CARROT
A tasty variation of cabbage and noodles. The apple and carrots add a subtle sweetness that enhances of the flavor of the cabbage.
Provided by madninnie
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 68.2 g, Cholesterol 103.4 mg, Fat 18.9 g, Fiber 8.1 g, Protein 13.4 g, SaturatedFat 10.7 g, Sodium 168.5 mg, Sugar 10.1 g
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