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
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.
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
CREAMED CABBAGE AND CARROTS
Make and share this Creamed Cabbage and Carrots recipe from Food.com.
Provided by Stephy Jo
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
- Make a roux from the butter and flour stirring constantly until it turns a light brown.
- Gradually add milk and bouillon , whisk until thickened.
- Add cabbage, salt, and pepper stir to mix together.
Nutrition Facts : Calories 174.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 17.4, Sodium 574, Carbohydrate 24.8, Fiber 5.1, Sugar 12.4, Protein 6.5
CREAMY CABBAGE AND CARROT SOUP
This is from my Eat Well Stay Well cookbook. They recommend using Savoy cabbage. I haven't tried it yet, but I'm typing it up for ZWT II. 4 servings.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a big soup pot, heat the oil over moderate heat. Add the onion and garlic and sauté for 7 minutes or until the onion is soft.
- Add the carrots and sauté for 5 minutes or until the carrots are crisp-tender.
- Stir in the cabbage, cover and cook, stirring occasionally for 10 minutes or until the cabbage is wilted.
- Add the broth, 2 ½ cups water, dill, tomato paste, ginger, salt and pepper. Bing to a boil. Reduce heat and simmer for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup.
Nutrition Facts : Calories 180.9, Fat 8.7, SaturatedFat 3.3, Cholesterol 8.4, Sodium 708.5, Carbohydrate 21.4, Fiber 5.7, Sugar 11.2, Protein 7.5
BRAISED CABBAGE & CARROTS
A simple, healthy vegetable side dish that can be left to slow cook as you prepare your main dish
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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