SWEET PEPPER CABBAGE SLAW
A simple cooked dressing and red pepper give this cabbage mixture a delightful sweet flavor. It's perfect for parties and pairs well with any grilled meat. -Jackie Deibert, Klingerstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.
Nutrition Facts : Calories 126 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
CABBAGE, ONION AND SWEET PEPPER TART
Provided by Martha Rose Shulman
Time 1h45m
Yield 6 to 8 servings.
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat.
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
- Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 6 grams, TransFat 0 grams
MELTING CABBAGE
Raw cabbage is often the star of coleslaw, but when slow-cooked in a tomato-y white wine sauce, this vegetable is transformed into something else entirely-it's melt-in-your-mouth delicious! A bit of Parmesan rind adds umami to the sauce (it's a classic Italian trick). Serve this quick one-skillet recipe as a side dish or the main event.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
- Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
- Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
- Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.
SMOTHERED CABBAGE WITH CARROTS & SWEET PEPPERS
This was a quick side dish meal idea for dinner the other day, using ingredients I had in the fridge. The carrots and sweet peppers makes the dish very colorful and they are also quite tasty. Simple, Quick and easy is always the best way to go when you are trying to get dinner on the table quickly. I served it with Grilled Pork...
Provided by Rose Mary Mogan
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
- 2. Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
- 3. Add oil & butter to a large skillet, and turn on medium high heat.
- 4. Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
- 5. Remove from heat, & serve while still hot.
QUICK AND EASY POINTED CABBAGE
Pointed cabbage is an especially mild, flavorful cabbage. This is an easy way to cook it and you have a yummy vegetarian side dish.
Provided by friederike
Categories Side Dish Vegetables
Time 33m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper.
- Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.
Nutrition Facts : Calories 104 calories, Carbohydrate 18.2 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 160.5 mg, Sugar 10.3 g
FRIED CABBAGE WITH CARROTS AND PEPPERS
Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
- Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
- Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.
MONDAY NIGHT CABBAGE, BACON AND PEPPERS
This is another favorite recipe that my sister and I serve to the group of want-a-be race car drivers that meet in the Man Cave every Monday night. The flavors are simple but go so well together. We like all our veggies crisp tender so you may need to increase the cooking time a little to suit your taste.
Provided by Nimz_
Categories Onions
Time 35m
Yield 4-6 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels. When cool enough to handle chop coarsely and set aside.
- Remove all but 1 TBL of bacon grease.
- Heat skillet over medium heat (adjust as needed) and add the peppers and cook for about 5 to 6 minutes.
- Add the onion and cook until just crisp tender.
- Add the cabbage and wilt until the desired tenderness, about 10 minutes.
- Add the bacon back to the skillet and mix well.
- Add salt and lots of pepper to taste.
- Enjoy!
Nutrition Facts : Calories 89.1, Fat 3.9, SaturatedFat 1.3, Cholesterol 5.4, Sodium 88.7, Carbohydrate 11.9, Fiber 4.2, Sugar 6.5, Protein 3.1
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