BUTTERED-BRAISED CABBAGE
This will make you like cabbage in a whole different way.
Provided by Alexis
Categories Side Dish Vegetables
Time 18m
Yield 6
Number Of Ingredients 3
Steps:
- Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 11.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 90 mg, Sugar 6.3 g
BUTTERED SAVOY CABBAGE
Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
- Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.
Nutrition Facts : Calories 79 g, Fat 3 g, Protein 4 g
SLOW COOKER CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES
Number Of Ingredients 11
Steps:
- For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
- For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
- Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.
CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES
Steps:
- For Corned Beef:
- Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
- For potatoes:
- Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
- Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.
BUTTERED CABBAGE
Provided by Darina Allen
Categories Side Quick & Easy St. Patrick's Day Cabbage Boil Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
SAUERBRATEN W/BRAISED CABBAGE & BUTTERED NOODLES
This recipe is from Bobby Flay's, the full title I couldn't add, because of limited characters, I guess it was his Nanny's Recipe. I had never made Sauerbraten Beef until yesterday, and wanted to challenge myself. There are quite a few steps to pulling this recipe off with success, so do as I did, and take your time, and it...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 3h40m
Number Of Ingredients 17
Steps:
- 1. In a large pot, add the canola or olive oil, and heat. Season the meat with salt & Pepper, on all sides. OR NOTE: I BLENDED 1 TABLESPOON EACH OF KOSHER SALT, PAPRIKA, BLACK PEPPER, CUMIN, & ONION POWDER, AND 1 1/2 TABLESPOONS GARLIC POWDER IN A SMALL BOWL, MIXED TOGETHER, AND SPRINKLED LIBERALLY ON ALL SIDES. Saved the remainder for another use later in a small spice bottle.
- 2. Then add the roast to the pot of hot oil and brown on all sides, it will take about 15 minutes more or less. Then I turned the fire off while I prepared the vegetables,As I chopped them I added them to a mediuum size bowl, the onions, celery, carrots, minced garlic,add the white wine vinegar to the bowl, the white wine, the 4 cups of cold water, whole cloves, peppercorns, the bay leaves parsley, thyme, & salt and pepper to the bowl, then stirred and then reheated pot with the roast, and added all of the chopped vegetables mixed with liquids & herbs & spices to the pot. Stir several times, cover pot with lid, & bring to a boil, lower heat and let simmer for 1 1/2 hours. Then turn roast over to other side and recover with lid, and allow to continue to simmer for an additional 1 1/2 hours.
- 3. Transfer the roast to a large platter, cover with foil to keep warm.Strain the liquid in pot to a large bowl, I saved the carrots and added to my cabbage, but it is not neccessary. Save 1/2 cup of liquid to be added to the braised cabbage.
- 4. I had a lot of liquid so you may not need it all. In a large skillet or sauce pan add the butter and heat till melted then whisk in the flour and stir until it is golden brown about 2 minutes. Then stir in the cooking liquid, then stir to mix, and reduce the heat to low, then cook until it is thickened then taste, add salt and pepper to taste. Now add the crushed ginger snaps, and honey to taste.
- 5. Carve the roast into nice thick slices, or it will crumbled if sliced too thin. ( I USED AN ELECTRIC KNIFE, FOR NICE FULL SLICES.) Arrange slices on platter and add the thickened gravy down the middle of meat slices. Served with Braised Red Cabbage & Buttered noodles. I had to add a separate recipe for those since this is quite a long list of ingredients & steps.
- 6. Since I had never made Sauerbraten, & wanted to do a good job, and wanted a trusted recipe, I relied on Bobby Flay, and he has not failed me yet. I love this recipe, but it is quite a bit of work in making the sides to go with it as well, but it is a proven winner as it always is with Bobby Flay. Thanks Food Network & Bobby Flay. I didn't follow exactly but close enough.
BUTTERED CABBAGE
Make and share this Buttered Cabbage recipe from Food.com.
Provided by Skip Murray
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large covered skillet melt butter.
- And a generous pinch of salt.
- Add sliced cabbage.
- Saute over med heat until cabbage is tender.
- Add salt and pepper to taste.
Nutrition Facts : Calories 260, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 243.3, Carbohydrate 13.2, Fiber 5.7, Sugar 7.3, Protein 3.1
BUTTERED CABBAGE
Perfect side
Provided by DanStroud
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
- Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt.
- Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter.
BUTTERED-BRAISED CABBAGE
Categories Vegetable
Number Of Ingredients 2
Steps:
- Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes.
- Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.
BUTTERED CABBAGE AND LEEK
Make and share this Buttered Cabbage and Leek recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.
- 2. Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally.
Nutrition Facts : Calories 60.4, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.4, Sodium 49.1, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 0.5
BUTTERED CABBAGE AND PARMA HAM TOPPING
Provided by Moira Hodgson
Categories appetizer, main course
Time 1h30m
Yield 1 10-inch pizza
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees for one hour.
- To make the pizza sauce, heat the oil in a saucepan and add the garlic and cook for two to three minutes without coloring. Add the tomatoes and the basil. Simmer for 15 to 20 minutes. Over moderate heat, thicken the sauce with tomato puree.
- Spread the sauce over the pizza shell (leftover sauce will keep a week in the refrigerator). Place the cabbage in the center of the sauce-covered pizza dough. Dot with softened butter. Place dots of the cream cheese in a circle around the cabbage. Layer the outer edge in a circle with slices of Parma ham. Sprinkle the ham generously with freshly grated Parmesan cheese. Slide the pizza onto the pizza tile and bake in preheated 500-degree oven for 10 minutes.
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