WITTE KOOL IN ROOMSAUS (SHREDDED CABBAGE IN CREAM SAUCE)
Make and share this Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) recipe from Food.com.
Provided by Sharon123
Categories Greens
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F(200C).
- Generously butter a 2-quart casserole or large baking dish.
- Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.
- Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.
- Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.
- Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
- Serve immediately. Enjoy!
- Serves 6, or 3 or 4 cabbage fans.
Nutrition Facts : Calories 234.5, Fat 22.5, SaturatedFat 14, Cholesterol 74.7, Sodium 104.1, Carbohydrate 8, Fiber 3, Sugar 3.9, Protein 2.4
IRISH MEATLOAF WITH CABBAGE CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 1 large meatloaf
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log.
- On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes more.
- Slice and serve with the Cabbage Cream Sauce on the side.
- Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot.
KATIE'S TWISTED TEA
Provided by Katie Lee Biegel
Categories beverage
Time 2h20m
Yield 6 cocktails
Number Of Ingredients 6
Steps:
- Pour the lemonade into ice cube trays. Add 1 mint leaf to each cube. Freeze for at least 2 hours or overnight.
- Divide the lemonade ice cubes among 6 tall glasses. Pour the vodka over the ice cubes and top with Sweet Tea. Finish with a straw and a mint sprig.
- In a medium pot over high heat, bring 2 cups water to a boil. Take off the heat and add the tea bags. Steep the tea for 5 minutes, then remove the tea bags. Stir in the sugar until dissolved. This will be the concentrated base of your tea.
- Add the tea mixture to a pitcher filled with ice. Top off with 4 cups of water. Serve immediately or refrigerate, covered, for up to a week.
CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
CREAMED COOKED CABBAGE
Shredded cabbage is baked with a sprinkling of sugar, salt and nutmeg, in heavy cream and topped with bread crumbs. Serve with bacon bits, if desired.
Provided by sal
Categories Side Dish Vegetables
Time 1h10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 16.2 g, Cholesterol 65.2 mg, Fat 18.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 11.2 g, Sodium 273.4 mg, Sugar 3.7 g
SHREDDED SAUTEED CABBAGE
This Sauteed cabbage slaw retains some texture that has none of the sulphury taste and mushy texture of cabbage that's been improperly cooked,
Provided by Chef mariajane
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
- Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
- Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
- Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
- Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.
Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 604.4, Carbohydrate 9.3, Fiber 3.3, Sugar 5.6, Protein 2.1
CREAMED CABBAGE
This is yummy for St. Paddy's Day!
Provided by Jessica Tripp
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 14 g, Cholesterol 41.5 mg, Fat 20.3 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 645.2 mg, Sugar 6.7 g
SHREDDED CABBAGE WITH BUTTER AND BREAD
This doesn't sound like anything special but it will make a cabbage lover out of people that don't like cabbage. Great with pork.
Provided by Gloria 15x
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
- Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
- Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.
WITTEKOOL - WHITE CABBAGE
Hollanders like plain, substantial food and lots of it. This vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
- Drain well; add butter and seasonings.
Nutrition Facts : Calories 70.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 8.5, Fiber 3.5, Sugar 5.5, Protein 2.2
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