Creamed Cabbage And Carrots Food

CREAMED CABBAGE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

BRAISED CABBAGE AND CARROTS

Steps:

• Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
• In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
• Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
• Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.

CREAMY CREAMED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

CREAMED CABBAGE AND CARROTS

Steps:

• Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
• Make a roux from the butter and flour stirring constantly until it turns a light brown.
• Gradually add milk and bouillon , whisk until thickened.
• Add cabbage, salt, and pepper stir to mix together.

BAKED CREAMED CABBAGE

Steps:

• Shred cabbage and cook for 9 minutes in boiling water.
• Remove cabbage and drain well.
• Place in 1 1/2 quart buttered casserole.
• Melt butter in a saucepan, stir in flour and salt and cook until smooth.
• Add milk gradually, stirring until thick.
• Pour sauce over cabbage and sprinkle bread crumbs over top.
• Bake at 325° for 15 minutes or until crumbs are brown.

CREAMY SAVOY CABBAGE WITH CARROTS

Steps:

• Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
• Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

ALL-IN-ONE CABBAGE WITH BEANS & CARROTS

Steps:

• Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

CREAMED CABBAGE AND BACON

Steps:

• Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
• Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
• Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
• Keep stirring for 1-2 minutes on high heat. Add the bacon.
• When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.

STEAMED CABBAGE & CARROTS

Steps:

• Heat oil over medium heat in a large pot. Add carrots; cook for 5 minutes, stirring frequently.
• Add cabbage, bell pepper, the water, salt, and pepper. Cover and cook for 10 to 15 minutes or until the cabbage and bell pepper are tender, stirring occasionally.

CREAMY CABBAGE AND CARROT SOUP

Steps:

• In a big soup pot, heat the oil over moderate heat. Add the onion and garlic and sauté for 7 minutes or until the onion is soft.
• Add the carrots and sauté for 5 minutes or until the carrots are crisp-tender.
• Stir in the cabbage, cover and cook, stirring occasionally for 10 minutes or until the cabbage is wilted.
• Add the broth, 2 ½ cups water, dill, tomato paste, ginger, salt and pepper. Bing to a boil. Reduce heat and simmer for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup.

CREAMED CABBAGE AND SAUSAGE RECIPE

Steps:

• Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
• Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
• Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
• Remove from heat and add salt and pepper. Enjoy :)

BACON CREAMED CABBAGE

Steps:

• Dice bacon and cook bacon in a skillet until browned. Once browned remove with a slotted spoon reserving bacon fat.
• Add onion to the bacon fat and cook until tender. Stir in garlic and cook just until fragrant, about 30 seconds.
• Add cabbage and cook 2-3 minutes or just until it starts to wilt.
• Add chicken stock and heavy cream and cook uncovered until cabbage is tender and sauce has thickened. Stir in bacon and season with salt & pepper to taste. Serve immediately.

CREAMED CABBAGE WITH RED ONION

Steps:

• Chop cabbage into rough dice. Shred onion.
• In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.
• Reduce heat, allow to simmer until tender.
• Correct seasoning with salt, pepper, sugar and lemon juice to taste.
• Serve with Meatballs and a spoonful of lingonberry jam.

CREAMY POTATO-CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
• Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

CREAMED CABBAGE, CARROT AND CAULIFLOWER RECIPE

Steps:

• In a large skillet, melt butter over medium heat. Sauté cabbage, cauliflower and carrot until cabbage is wilted, about 3 minutes. Add cream and bring to a boil. Reduce heat, and simmer, stirring occasionally, until vegetables are crisp-tender and sauce is thickened, about 10 minutes. Season with salt, pepper, and nutmeg. This recipe yields 6 servings. Carbohydrates: 5.5 grams Net Carbs: 3 grams Fiber: 2.5 grams Protein: 2 grams Fat: 12.5 grams Calories: 136