Garlic Parmesan Cabbage Food

PARMESAN GARLIC CABBAGE

Parmesan Garlic Cabbage image

A quick side dish made using cabbage, this is so tasty I can have it plain as a meal! Sometimes I make a well and add an egg then pile it onto toasted bread.

Provided by Nagi from RecipeTin Eats

Time 10m

Number Of Ingredients 6

Ingredients

2 1/2 tbsp olive oil
3 garlic cloves (minced)
1 red onion (finely sliced)
7 handfuls shredded green cabbage
1/2 - 3/4 cup shredded parmesan
Salt and pepper

Steps:

Heat oil in a large skillet over high heat.
Add garlic and onion - cook for 2 minutes until onion is translucent.
Add cabbage and cook until wilted.
Stir through parmesan, season to taste with salt and pepper. Serve!

Nutrition Facts : Calories 107 kcal, Carbohydrate 6 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette image

This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup plain panko breadcrumbs
3 cloves garlic, 2 peeled and smashed and 1 finely grated
2 sprigs fresh thyme
2 tablespoons plus 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head red cabbage (about 2 pounds)
One 5-ounce package curly kale leaves, cut into bite-size pieces
2 medium beets (any color)
3 tablespoons sherry vinegar
2 teaspoons honey
4 tablespoons finely grated Parmesan
1/2 cup sliced almonds, lightly toasted
1 cup shaved Parmesan

Steps:

Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

GARLIC PARMESAN ASPARAGUS

Garlic Parmesan Asparagus image

Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what's not to love? -Tara Ernspiker, Falling Waters, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 pound fresh asparagus, trimmed
1 garlic clove, minced
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Steps:

In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Nutrition Facts : Calories 71 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Garlic Roasted Asparagus With Parmesan image

Such a wonderful and simple presentation of one of spring's best vegetables with the irresistible flavor of garlic. So easy to make- (but no one has to know how easy it is!!!)

Provided by PalatablePastime

Categories Vegetable

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fresh asparagus
10 garlic cloves, minced
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup freshly grated parmesan cheese (may use Asiago)

Steps:

Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
Bend asparagus gently at a natural point and when it snaps, discard end pieces.
Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
Serve at once.

Nutrition Facts : Calories 300.7, Fat 24.2, SaturatedFat 5.1, Cholesterol 11, Sodium 198.6, Carbohydrate 14.3, Fiber 5.1, Sugar 4.5, Protein 10.8