CHILI-SPICED COD WITH ROASTED CABBAGE SLAW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
- Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
- Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
- Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.
Nutrition Facts : Calories 440, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1261 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 27 grams, Sugar 1 grams
SEAFOOD-STUFFED CABBAGE
Provided by John Besh
Categories Shellfish Bake Dinner Crab Shrimp Cabbage Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 325°. For the sauce, melt the butter in a cast iron pot over medium heat until it begins to bubble. Add the flour; whisking briskly until it is thoroughly incorporated. Let the mixture bubble for 1 minute, but don't let it darken. Add the shallot, thyme, and cayenne and continue to whisk as you stir in the seafood broth and wine. Bring the sauce to a simmer and cook until it thickens nicely. Season with salt and pepper. Transfer the sauce to a bowl and refrigerate.
- 2. For the cabbage, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper, and garlic and sweat until soft. Transfer to a large mixing bowl and mix in the shrimp, eggs, bread, milk, Tabasco, and celery salt. Carefully fold in the crabmeat, keeping the lumps intact. Cool the seafood filling while you blanch the cabbage leaves.
- 3. Bring a big pot of salted water to boil. Have a large bowl of ice water nearby to cool the leaves as they blanch. Add the cabbage leaves one at a time to the boiling water and blanch for 30 seconds. Transfer to the ice water, then quickly remove from the water and drain flat on towels.
- 4. Spoon 2 tablespoons of the seafood mixture into the center of each cabbage leaf and roll up burrito-style. Pour the seafood sauce into the bottom of the cleaned cast iron pot. Carefully place each cabbage roll, seam-side down, snugly together over the sauce. There should be enough sauce to rise halfway up the sides of the rolls. Bake, covered, for 20-25 minutes.
NANA'S STUFFED CABBAGE
Provided by Michelle Slatalla
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Boil cabbage in water about 15 to 20 minutes. Drain and cool.
- In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
- In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
- Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
- Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
- Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.
FISH AND COUSCOUS STUFFED MEDITERRANEAN CABBAGE ROLLS
An interesting twist on stuffed cabbage rolls which I happen to love. Last year on vacation, it was the last day and trying to use up all our food; a box of couscous, tilapia, cabbage, and a few pantry items, and the dish was born. Now I have refined it a bit, but over all, this was it. It turned out so good, I make it all the time. Tender white fish, couscous, Mediterranean flavors and vegetables wrapped in cabbage with a rich artichoke and tomato sauce. Just like any cabbage rolls, it takes a little bit of work to wrap them all up, but 30 minutes baked in the oven and they are perfect. Serve with a creamy potato and parsnip soup to start off dinner, and crunchy bread to go along with the cabbage rolls and you have a great Sunday dinner.
Provided by SarasotaCook
Categories One Dish Meal
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Homemade Greek Seasoning -- You can make a batch of this up and put in a small spice jar. Once you try this, you will always keep some on hand.: 1 1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic. Options, you can add some lemon pepper, or marjoram, but that is my favorite combination that I use.
- Cabbage -- In a large pot, bring salted water up to a boil and add the cabbage. Blanch, or cook the cabbage just until the leaves are tender or no longer stiff and easy to work work. It should take about 3-4 minutes. Now don't get rid of that water, just turn it off for now. Once the cabbage is cool enough to handle remove the outer leaves, the ones that are soft and no longer stiff. As you get in to the smaller leaves they will be stiffer, so heat up the water to a boil and put the cabbage back in to finish blanching the remaining cabbage, just another 2-3 minutes. Once cool, take off the leaves.
- Set all the leaves off to the side to cool. And don't worry if they are all different sizes, that is just the way stuffed cabbage is. Each stuffed leaf will be a bit different.
- NOTE: Don't throw that water out yet. We use it one more time.
- Fish -- Now you can use a variety of methods, but since you already have hot boiling water from the cabbage, why get rid of it. I simply put a steamer basket (or you can use a colander or even a strainer; I have even used a small grate) over the top, cut my fish fillets into 3" pieces, easier to work with, and add to the steamer basket. Put a lid or foil over the top and just cooked until slightly tender, but not too long. Usually 4-5 minutes is all you need. Remove and let cool.
- Couscous -- Now you can use your favorite brand. Simply follow the directions on the package. My method is to bring a bowl of water up to a boil in the microwave. Remove, add the couscous, cover with plastic wrap and you are done. You want approximately 1 1/2 cups cooked couscous, a little more or less is fine. Just set to the side.
- Vegetable Filling -- In a medium saute pan, heat to medium high and add the olive oil. Add the peppers, onion, celery, and garlic and cook 3-4 minutes until the vegetables begin to soften and the onion gets opaque. Then add in the scallions, parsley, Greek seasoning and olives and just stir to combine all the flavors. Remove to the side.
- Fish filling -- Take you fish and use your fork to flake the fish. I just roughly flake it, it will fall apart as you mix it with the other ingredients. To the couscous, just remove the plastic wrap or fork to "fluff up." Then add the fish, sauteed vegetables, lemon juice and zest, and the egg to the couscous. Mix well. Your filling is done.
- Sauce -- The sauce can simmer as you roll your cabbage leaves. In a medium to large pot bring to medium heat and add the olive oil and then the onions and garlic. Cook for just 2-3 minutes until the onions begin to soften. Deglaze the pan with the white wine and then add in the tomatoes and Greek seasoning. Stir well and then add in the artichoke hearts. Just reduce the heat to low and let it simmer.
- Rolls -- Now the fun part. Lay out the cabbage leaves and put a good spoon of the couscous mixture to the center of the leaf. I fold one end over (the smaller end), then tuck in the 2 sides, and finish rolling. Just like you would make a sandwich wrap. Secure with a toothpick and you are done.
- If you have any filling left, don't throw it out. Save it and reinvent it. Add some feta cheese and fresh tomatoes and serve as a cold salad over a bed of lettuce or stuff in a tomato for a quick healthy lunch or dinner.
- Casserole -- I like to bake mine in a large casserole dish, I add all the cabbage leaves and then top with the simmered tomato and artichoke sauce. In a 350 degree oven, cover and bake 30-40 minutes until the cabbage is very tender and all the filling reheats.
- Serve -- Make sure to serve 2-3 leaves per person and top with extra tomato sauce and the black olives as a garnish. Some crusty bread and you have a great dinner. I love to start with a bowl of creamy potato soup, I made earlier, so just reheat. It makes a nice Sunday Comfort Food Meal for a cold chilly day.
COD AND CABBAGE STEW
When I saw the original recipe in a gourmet food magazine, I thought "yuk - fish and cabbage!". But, as I reread the ingredients I knew this would be a keeper. I was right, this stew is on my 5 star list! I like a soupier version so I use a 3rd bottle of clam juice, a whole cup of cream snd 1/2 cup of white wine - it's delicious!
Provided by Lorac
Categories Stew
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
- Remove bacon with a slotted spoon and drain on paper towels.
- Add onion to drippings and sautee until golden.
- Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
- Add cabbage, and simmer 2 minutes.
- Add fish and simmer until fish turns opaque.
- Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.
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- Heat a large skillet, over medium-low heat, cook the bacon in the olive oil until lightly crisp and most of the bacon fat renders, about 5 minutes. Drain all but a thin layer of the reserved fat from the pan, and reserve for cooking the fish. Add the onion to the pan, and cook, stirring until wilted, about 3 minutes. Stir in the cabbage and cook until wilted, about 2 minutes. Add the water, mustard, vermouth, thyme, and allspice, and season with 1/2 teaspoon salt and pepper, to taste. Cover and cook until soft and fragrant, about 8 minutes more. (This can be done up to 1 hour ahead and reheated, covered.)
- Pat the fish dry. Heat a large nonstick skillet over high heat. Add the reserved fat to the pan, and season the fish with remaining 1/2 teaspoon salt and pepper, to taste. Lay the fish, skin-side up in the pan, and cook until golden brown, about 6 minutes. Turn the fish over and continue to cook over medium to medium-high heat until the fish is opaque but not flaking, about 4 minutes more.
- Divide the cabbage among 4 plates, place the fish browned side up on top and drizzle any juices over the fish. Serve.
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