WILTED CABBAGE
Make and share this Wilted Cabbage recipe from Food.com.
Provided by Brad Beckwith
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
- Crumble bacon, set aside.
- Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
- Stir in cabbage.
- Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
- Sprinkle with reserved bacon.
Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 493, Carbohydrate 12.4, Fiber 1.9, Sugar 9.7, Protein 3.8
WILTED CABBAGE
This is a great slaw! We put it on our bbq pork sandwiches,hamburgers and brats,its just so good! Make this slaw up ahead of time to let the flavors all come together!
Provided by Nancy Allen
Categories Other Salads
Time 10m
Number Of Ingredients 11
Steps:
- 1. Combine the first 4 ingredients; add 3/4 cup of sugar, and toss well.
- 2. Combine vinegar and remaining 5 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Pour hot dressing over cabbage mixture; toss well.
- 3. Cover and chill at least 8 hours, tossing occasionally. Serve with a slotted spoon. 6-8 servings
WILTED COLESLAW
I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.
Nutrition Facts :
CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES
Serve baked chicken thighs on a bed of sauteed cabbage and apples with a sprinkle of parsley for an herby finish.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more.
- While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
- Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
WILTED CABBAGE WITH CARROTS AND BACON
Categories Herb Pork Vegetable Side Sauté Thanksgiving Quick & Easy Wheat/Gluten-Free Bacon Carrot Fall Winter Cabbage Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.
PORK TENDERLOIN STEAKS WITH WILTED CABBAGE AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the pork tenderloin at a long angle into 4 "steaks" and sprinkle with the thyme and a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
- While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.
- When the pork has finished cooking, add the cabbage, apples, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
- Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.
Nutrition Facts : Calories 373 calorie, Fat 13.5 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 577 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 34 grams, Sugar 13 grams
WILTED RED CABBAGE AND BELL PEPPER SLAW
Categories Salad Pepper Vegetable Side Sauté Vegetarian Quick & Easy Dinner Summer Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
- Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.
VEAL SLIDERS WITH WILTED CABBAGE
Provided by Florence Fabricant
Categories burgers, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place bread in a bowl, add milk and soak. Finely mince 1 tablespoon of the onion; slice the rest thin. Melt 1/2 tablespoon butter in a medium-size skillet. Add minced onion and cook on low until soft but not brown. Transfer to a medium-size bowl.
- Add 1 tablespoon butter to skillet, add remaining onion and the cabbage. Dust with salt and pepper and cook on low, covered, until cabbage wilts, about 10 minutes. Stir in vinegar and marjoram. Remove from heat and fold in sour cream. Set aside in a serving dish.
- Add veal to minced onion and add egg, egg yolk, parsley, mustard and soaked bread. Mix well by hand or pulse briefly in food processor. Season with salt and pepper. Shape into 8 to 12 oval patties.
- Heat remaining butter in a heavy skillet. Cook patties on medium about 4 minutes per side, until browned. Larger patties will take longer. Transfer to a platter. Add stock to pan and deglaze on medium. Strain into a small dish and serve with patties, cabbage and buns.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 15 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 1 gram
WILTED CABBAGE WITH MUSTARD AND HORSERADISH
Categories Mustard Vegetable Side Vegetarian Quick & Easy Horseradish Winter Cabbage Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
- Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.
WILTED RED CABBAGE WITH BALSAMIC VINEGAR
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat, stirring occasionally, until softened. Add cabbage and sauté over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.
WILTED SAVOY CABBAGE
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.
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