Acorn Cabbage Bake Food

ACORN CABBAGE BAKE

Steps:

• Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups). , In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds., Bake, uncovered, at 350° for 30 minutes or until heated through.

CORNED BEEF AND CABBAGE

Steps:

• Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
• After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE

Steps:

• For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
• Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
• For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
• For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

SWEET ACORN SQUASH CASSEROLE

Steps:

• Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
• Bake in the preheated oven for 45 minutes.
• While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
• Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

SAUTéED SHREDDED CABBAGE AND SQUASH

Steps:

• If serving the vegetables with grains, begin cooking the grains of your choice first.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
• If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
• Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

ROASTED CABBAGE WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
• Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
• Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.

RED SNAPPER WITH ACORN SQUASH, SAVOY CABBAGE AND CREAMY SAUCE

Steps:

• For the spiced pumpkin seeds:.
• Preheat the oven to 350 degrees F. Toss the pumpkin seeds with the oil and spread on a baking sheet. Bake 15 to 20 minutes, turning the seeds halfway through the cooking time. Remove the seeds from the oven and toss with the salt, garlic powder and paprika. Cool and store in an airtight container.
• For the squash sauce:.
• Heat 8 tablespoons of the butter in a heavy-bottomed pan over medium heat. When the foaming subsides, add the sage leaves and garlic. Cook until the sage is crisp, the garlic is lightly colored and the butter has a light-brown color and nutty aroma. Add the squash and toss to coat in the butter. Season with salt and pepper. Pour in enough broth to barely cover the squash and bring to a simmer. Cover the pan and cook until the squash is soft enough to crush with a fork, 10 to 15 minutes. Working in batches if necessary, transfer the mixture to a blender and blend until smooth with the remaining 4 tablespoons butter. Season with salt and pepper and strain the sauce through a fine-mesh sieve.
• For the fish and vegetables:.
• Heat 1 tablespoon of the oil in a skillet. Season the flesh side of the snapper with salt and pepper. Once oil is hot, add the fish skin side down to the skillet and cook until the skin is golden and crisp, about 5 minutes. Turn the fish over and finish cooking on the other side. Cover and keep warm.
• In another skillet, heat the remaining 1 tablespoon oil. Add 2 tablespoons of the butter; once the foaming has subsided, add the squash and cabbage and cook until tender and heated through. Season with salt and pepper.
• Reheat 3 ounces of the squash sauce; when very hot, remove from the heat and swirl in the remaining 1/2 tablespoon butter. Place the sauce in the bottom of a bowl, add the squash and cabbage and top with the fish. Combine the pea shoots, 1 teaspoon of the spiced pumpkin seeds and a drizzle of pumpkin seed oil in a bowl and use it to garnish the dish.

BAKED CABBAGE

Steps:

• Preheat oven to 350.
• Core cabbage and cut into 2x2 pieces. Steam for 8-9 minutes.
• Remove cabbage from steamer (careful-very hot) and place in mixing bowl with all other ingredients except cheeses. Mix thoroughly.
• Place cabbage mixture in 9x9 casserole dish and pack firmly so it is even with the top of pan.
• Sprinkle cheeses evenly over top of cabbage.
• Bake for 8-10 minutes or until cheeses start to melt and turn golden brown.
• Remove from oven and garnish with fresh chopped parsley.
• Enjoy!