Cream Cabbage Recipes

Steps:

• In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

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:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Steps:

• Boil cabbage until tender, approximately 30 minutes and drain well.
• Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
• Add cabbage, salt, pepper and nutmeg and stir to mix together.
• Serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
• Bake in preheated oven for 1 hour.

Steps:

• Shred cabbage and cook for 9 minutes in boiling water.
• Remove cabbage and drain well.
• Place in 1 1/2 quart buttered casserole.
• Melt butter in a saucepan, stir in flour and salt and cook until smooth.
• Add milk gradually, stirring until thick.
• Pour sauce over cabbage and sprinkle bread crumbs over top.
• Bake at 325° for 15 minutes or until crumbs are brown.

Steps:

• Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a Dutch oven or large pot. Add cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
• Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
• Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

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.

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

Steps:

• As the size of a head of cabbage can vary, I've suggested some ingredients with ranges to accommodate different sized heads of cabbage. Adjust and use the ingredients according to size and taste. If you use a lot more bacon than what is called for, consider removing some of the extra bacon drippings so that the dish doesn't become greasy.
• Wash the cabbage head and remove the first layer or two of exterior leaves (discard) and the core. Thinly slice.
• Halve the onion and cut each half into 1/2" wide slices.
• Cut the bacon slices into 1/2"-1" pieces.
• Add the bacon to a cold, large/deep pot and brown over medium heat. Remove bacon from the pot and set aside. Retain melted bacon fat in the pot.
• Increase heat to medium-high and add onion. Brown quickly until golden on the edges, but not very soft, stirring frequently.
• Reduce heat to medium. Add the cabbage to the pot. Stir to mix. Pour 1/4 cup of water over cabbage and cover with a lid.
• Stir occasionally and check the bottom of the pan to make sure there is still water there. If not, add more water until the bottom of the pot is no longer dry. Cook until just tender-crisp (approx. 10 min).
• Remove the lid. Add the butter, half and half, and parmesan. Stir well. With the lid off, simmer on low until sauce thickens, stirring frequently.
• Once the sauce has reached your desired thickness, add the bacon back to the pot, and salt and (white) pepper to taste. Stir well. Remove from heat and serve.