Chou Glorieux Glorious Cabbage Food

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CHOU GLORIEUX (GLORIOUS CABBAGE)



Chou Glorieux (Glorious Cabbage) image

A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking at the Source".

Provided by Leslie in Texas

Categories     Creole

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 large head of cabbage, cut into quarters and cored (or 2 small heads)
1/4 cup unsalted butter (1/2 stick)
1 tablespoon vegetable oil
4 stalks celery, chopped
2 onions, finely chopped
1 green bell pepper, chopped
1/2 cup green onion, chopped
1/2 lb cheddar cheese, grated
3 slices bread, toasted
milk
1 cup heavy cream
3/4 cup plain breadcrumbs
4 garlic cloves, minced
2 tablespoons fresh parsley, minced
salt & freshly ground black pepper

Steps:

  • Parboil cabbage until tender;drain well and slice into small pieces.
  • Melt butter in large saucepan or skillet over medium heat.
  • Add oil,celery,onion,green pepper and green onions and saute until limp.
  • Add cabbage and mix well.
  • Cover and cook over very low heat about 10 minutes, stirring once or twice.
  • Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
  • Preheat oven to 350 degrees.
  • Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
  • Blend in cream, half of breadcrumbs,garlic and parsley.
  • Remove from heat and mix well; season with salt and pepper.
  • Turn into shallow 3-quart casserole.
  • Combine remaining breadcrumbs and cheese and sprinkle over top.
  • Bake uncovered about 30 minutes.

Nutrition Facts : Calories 408.7, Fat 29, SaturatedFat 17, Cholesterol 85.8, Sodium 357.9, Carbohydrate 27.1, Fiber 5.8, Sugar 8.3, Protein 12.6

SOUTHERN CHOW CHOW



Southern Chow Chow image

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

Steps:

  • Clean and sterilize 2 quart-size canning jars with lids.
  • Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
  • Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CABBAGE WITH ONIONS (CHOU LYONNAISE)



Cabbage With Onions (Chou Lyonnaise) image

Make and share this Cabbage With Onions (Chou Lyonnaise) recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 head green cabbage (about 2 lbs.) or 1 head white cabbage (about 2 lbs.)
3 sliced onions
1 tablespoon butter
1 tablespoon bacon drippings (we use the oil) or 2 tablespoons olive oil (we use the oil)
2 teaspoons brown sugar
1 teaspoon sea salt
black pepper (as much as you wish)
caraway seed

Steps:

  • Shred the cabbage, discarding the outside leaves and the stock.
  • Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
  • Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
  • Stir in the brown sugar, salt and pepper.
  • Cook until coloured a little more, then incorporate the cabbage, reheat.
  • Sprinkle lightly with caraway seed, if desired, when serving.

CHOU VERT FARCI (STUFFED CABBAGE)



Chou vert farci (Stuffed cabbage) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 10 - 12 servings

Number Of Ingredients 29

1 three-and-one-half-pound firm, unblemished cabbage
1 tablespoon butter
2 cups finely chopped mushrooms, about 1/2 pound
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 1/2 bay leaves, finely minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1/2 pound chicken livers, picked over to remove any tough fibers
1 pound ground pork (with a small amount of fat included)
Salt, if desired
Freshly ground pepper
2 eggs, lightly beaten
1/2 cup finely chopped parsley
1 cup fine fresh bread crumbs
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 1/2 pounds chicken wings
3/4 pound pork bones, chopped into two-inch pieces
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1 whole clove garlic
6 peppercorns
1/2 cup dry white wine
2 cups fresh or canned chicken broth
1/4 cup tomato paste
1 cup chopped, red, ripe tomatoes or imported canned tomatoes
1 teaspoon arrowroot or cornstarch
2 tablespoons dry white wine

Steps:

  • Preheat oven to 375 degrees.
  • Using a sharp knife, cut off the stem end of the cabbage. Cut out the core of the cabbage.
  • Bring a large quantity of water to the boil in a kettle. Add the cabbage and cover. Let it boil, turning the cabbage so that it cooks evenly all over. As the cabbage cooks, separate the leaves at intervals and cook from 10 to 15 minutes. Drain thoroughly.
  • Heat the butter in a skillet and add the mushrooms and finely chopped onion. Cook, stirring, until onion is wilted and mushrooms have given up their liquid. Continue cooking until liquid evaporates. Add the finely minced garlic, half a bay leaf and half of the thyme and stir.
  • Finely chop the livers or puree them in an electric blender or food processor. Add the livers and pork to the mushroom-and-onion mixture. Cook, stirring, about 30 seconds. Add salt and pepper to taste.
  • Spoon and scrape the mixture into a mixing bowl. Let cool briefly. Add the eggs, parsley, bread crumbs, nutmeg and allspice. Add salt and pepper to taste and blend well.
  • Lay out a large square of cheesecloth on a flat surface. Arrange six or seven of the large cabbage leaves in the center of the cheesecloth, the edges of the leaves slightly overlapping in a circular fan shape. The stem ends of the leaves should point outward and not to the center. Cover the middle of the circle of leaves with another large leaf.
  • Spoon about one-third of the pork mixture into the center of the round layer of cabbage leaves. Spoon it almost but not quite to the outer edges of the leaves.
  • Add another layer of slightly smaller leaves. Spread this with another third of the filling. Add another layer of leaves and a final third of the filling. Put the smallest leaves in the center of the final layer of filling.
  • Bring up the edges of the cheesecloth so that the leaves and filling are returned to a whole cabbage shape. Press the large cabbage together compactly and tighten the cheesecloth all around. Tie the cheesecloth into a tight bag and cut off the excess cheesecloth at the ends.
  • Select a heavy casserole large enough to hold the stuffed cabbage. Add the chicken wings and pork bones and cook, stirring, until nicely browned. Add the coarsely chopped onion, carrots, celery, whole clove of garlic, peppercorns and the remaining bay leaf and thyme. Cook, stirring, about one minute. Pour off most of the fat.
  • Add the wine, chicken broth, salt and pepper to taste. Add the tomato paste and stir. Add the tomatoes.
  • Arrange the cabbage tied side down and cover closely. Place in the oven and bake two hours.
  • Remove the cabbage from the sauce. Untie and discard the cheesecloth. Arrange the cabbage on a baking dish. Return it to the oven and bake 10 minutes.
  • Meanwhile, cook down the sauce remaining in the casserole over moderately high heat five minutes. Strain the sauce, pressing the solids to extract as much liquid as possible. Put the sauce in a saucepan. Blend the arrowroot or cornstarch and wine and add it to the sauce, stirring.
  • As the cabbage bakes for 10 minutes, baste it occasionally with the sauce. Serve with parsleyed potatoes.

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