Anyone out there have a good cabbage recpie??

Answer 1

This is NOT low fat, but it IS delicious!

First, fry up a half pound of bacon until crispy in a cast iron or any skillet that is NOT non-stick. Keep the bacon fat in the pan.

Chop up an onion and toss it in. Cook on medium to untill onions begin to carmelized (turn golden brown). While the cook, shred that cabbage! Once the onions are fully carmelized (it takes a bit of time, be patient and DON'T turn the burner on high. They Will burn to a crisp!)
Toss the cabbage into the pan, mixing the onions in. Toss in a capful of cider vinegar, salt and pepper to taste, and keep the heat med-low. Put a lid over your skillet and let the cabbage cook until tender.
Crumble up the bacon into small bits and toss with cooked cabbage!

Answer 2

A cabbage casserole recipes with Cheddar cheese and bread crumb topping.
INGREDIENTS:
1 head cabbage -- chopped
2 medium onions -- chopped
3 cloves garlic -- minced
cooking oil
1 stick butter -- (4 ounces)
6 slices bread -- soaked in milk
2 cups cream
8 ounces sharp cheddar cheese -- grated
salt and pepper -- to taste
fine bread crumbs -- seasoned
PREPARATION:
Parboil chopped cabbage in salted water until just tender. Drain and set aside. Saute onions and garlic in a little vegetable oil until onions are translucent but not browned. Add cabbage to onions and garlic.

Add butter, moistened bread, cream, and cheese. Pour half of the mixture into a lightly buttered casserole. Top with half the seasoned crumbs. Pour the remaining mixture into the casserole; top with remaining seasoned crumbs. Bake at 350 degrees until browned, about 25 to 30 minutes.
Serves 4 to 6.

Answer 3

Always shred finely, and cook with only a little water, or steam even better. Finely chopped onion in with is delicious and then try slicing a tomato on top, before steaming, with salt and pepper.A good saucepan is needed, with a tight fitting lid kept on to keep in the steam. This is also good over a dish filled first with mashed potato and then sliced, cooked leftover meat, preferably silverside, then do the cabbage and onion thing over the lot, then the sliced tomato, topped with grated cheese, again covered and then cooked in a moderate oven.

Answer 4

Corned Beef & Cabbage

1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard

To serve 12, use a 14 to 20 quart pan.

Coarsely chop enough onions and carrots to make 1 cup each.
In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.
Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

Answer 5

I like to boil my cabbage until slightly tender
then I drain and add to frying pan with a little butter and chicken cubes. Add some spices it's awesome. I also add a little brewers yeast too. fry it up.

Answer 6

There are a number of them on this site I found 8 different ones at this search:

http://mediterranean-food.net/index.php?option=com_mtree&task=search&Itemid=26&cat_id=&searchword=cabbage

Answer 7

shred the cabbage finely toss with seasoned rice vinegar, sesame oil, black pepper, sea salt and sesame seeds.

Answer 8

Yes, go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 9

use cabbage in stir-fried dishes such with chicken or mince, etc. use garlic and ginger, oyster sauce.

Answer 10

Go to www.recipezaar.com