Ginger Crockpot Cabbage Recipes

Steps:

• 1. Clean the cabbage head by removing the loose leaves and scrubbing the outside.
• 2. Remove the stem and cut a hole into the cabbage at the stem that will hold liquid. Measure your crockpot depth to determine how much cabbage to cut from the bottom of the cabbage so that the cabbage can sit upright with the hole upright. Try to cut parallel to the top so it will sit/display nicely when served.
• 3. Partially prepare the bacon so that it is soft cooked.
• 4. Pour a teaspoon of the olive oil in the crockpot, place the cabbage head, hole up, into the crockpot. Coat the outside of the cabbage with the remaining olive oil.
• 5. Pour the ginger beer into the hole and some around the sides. Keep half of the beer for deglazing the cabbage when done.
• 6. Place lid on the crockpot and cook on low overnight or thru the day until tender.
• 7. Remove the cabbage and serve on a platter. Add a sauce of choice to the hole for spooning on serving. Place a sharp knife to cut the servings.

Steps:

• Heat wok or large skillet medium high heat, wait until oil is hot.
• Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
• Add garlic, salt and pepper cook 1 minute.
• Add ginger cook 1 minute.
• Drizzle with lime juice and serve.

Steps:

• Place oil in a large, deep skillet over medium-high heat; wait 2 minutes, then add the cabbage. Cook, stirring occasionally, for 5 to 10 minutes.
• When the cabbage is limp but not mushy, add the garlic, salt, and pepper, and cook another 2 minutes, stirring.
• Add the ginger and cook another minute. Drizzle with lime juice, garnish and serve.

Steps:

• In large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in egg white and vanilla.
• Combine molasses and water until blended.
• Combine the flour, baking soda and spices.
• Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
• Fold in nuts.
• Pour into a greased 3 quart slow cooker.
• Sprinkle with brown sugar.
• Combine hot water and melted butter and pour over the batter but do not stir.
• Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
• Turn off heat and let stand for 15 minutes. Serve warm.