ITALIAN CABBAGE PATTIES
Don't wait for New Years Day to try this recipe. Buddy Embanato (Northeast Louisiana tailgate guru) is responsible for this tasty treat.
Provided by Bayou Andy
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chopped cabbage and smoked ham hocks in a medium stock pot and cover with water.
- Use a slow boil to soften leaves of cabbage.
- When done, drain and squeeze dry. Allow cabbage to cool before proceeding to next step.
- In a mixing bowl combine the cabbage, egg, parmesan cheese, Tony Chachere's seasoning, & Italian bread crumbs.
- Make into patties. Heat oil over medium heat in a medium size frying pan.
- Fry the patties until golden brown on.
- both sides.
Nutrition Facts : Calories 417.3, Fat 26.1, SaturatedFat 7.1, Cholesterol 156.7, Sodium 448.7, Carbohydrate 19, Fiber 6, Sugar 7.9, Protein 28
CABBAGE PATTIES (ZELNE KARBENATKY)
Make and share this Cabbage Patties (Zelne Karbenatky) recipe from Food.com.
Provided by Kevin Young
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until cooked through and add to cabbage.
- Add knockwurst, salt, pepper, eggs, and enough bread crumbs to form a semi firm dough.
- Shape into desired size patties (I get about 4), roll in flour and cook in oil over medium high heat until cooked through.
- Usually about 5-7, minutes each side depending on size.
Nutrition Facts : Calories 609.5, Fat 48.9, SaturatedFat 10.9, Cholesterol 138.9, Sodium 715.5, Carbohydrate 28.8, Fiber 2.2, Sugar 3.1, Protein 14
MEAT AND CABBAGE PASTIES
From Sunset. I think I would add some shredded carrot to this and either potato cubes or rutabaga cubes. Preparation time includes rising time.
Provided by Pesto lover
Categories Savory Pies
Time 3h
Yield 16 pasties
Number Of Ingredients 16
Steps:
- In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
- Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
- Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
- Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
- Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
- In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
- Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
- Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
- Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
- Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
- With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
- Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
- Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.
Nutrition Facts : Calories 447.4, Fat 20.1, SaturatedFat 6.9, Cholesterol 67.9, Sodium 444, Carbohydrate 48.9, Fiber 2.5, Sugar 8.1, Protein 16.8
ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS
Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes
Provided by Liberty Mendez
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
- For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
- While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
- For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
- While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
- To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.
Nutrition Facts : Calories 610 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
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