Creamed Cabbage Variations Food

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

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.

CREAMED CABBAGE- NORWEGIAN STYLE

Steps:

• Boil cabbage until tender, approximately 30 minutes and drain well.
• Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
• Add cabbage, salt, pepper and nutmeg and stir to mix together.
• Serve.

CREAMED CABBAGE

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

CREAMY CABBAGE

Steps:

• In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

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 CABBAGE VARIATIONS

Steps:

• First, cook cabbage in boiling salted water until fairly soft but not mushy, about 15 minutes. Drain and place in a casserole dish. Preheat oven to 350 degrees.
• In a saucepan, stir soup over medium heat, and slowly stir in cream or milk until smooth. Add the mixed herbs and cook soup until hot and just comes to a boil. Pour soup mixture evenly over cabbage.
• Top with bread crumbs (if desired) and grated cheese. Bake for 25 minutes until sauce is bubbly and topping is melted and browned.
• If using sausage in the recipe, add it to the cabbage in the casserole dish, then pour the sauce over and continue as above.