MEME'S BRAISED CABBAGE
Steps:
- In a large skillet, heat the bacon fat over medium-high heat until sizzling. Add the cabbage and saute until the cabbage starts to wilt, 3 to 5 minutes. Add the chicken stock and thyme. Season with salt and pepper.
- Decrease the heat to medium, and simmer until the cabbage is meltingly tender, 15 to 20 minutes. Remove the sprig of thyme and taste and adjust for seasoning with salt and pepper. Serve immediately.
BRAISED CABBAGE
Steps:
- In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
- Remove the bay leaves and serve immediately.
MEME'S BRAISED CABBAGE FROM VIRGINIA WILLIS
Recipe is from Virginia Willis cookbook, Bon Appetit, Y'all. Find more recipes at her website www.virginiawillis.com.
Provided by linguinelisa
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, heat bacon fat over medium-high heat until sizzling.add cabbage and saute until cabbage starts to wilt, 3 to 5 minutes. Add chicken stock and thyme. Season with salt and pepper.
- Decrease heat to medium and simmer until cabbage is meltingly tender, 15 to 20 minutes. Remove sprig of thyme and taste and adjust the seasoning with salt and pepper. Serve immediately.
Nutrition Facts : Calories 61.6, Fat 0.4, SaturatedFat 0.1, Sodium 134.2, Carbohydrate 13.3, Fiber 5.7, Sugar 7.3, Protein 3.5
MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
BRAISED CABBAGE
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
- Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
- Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
- Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.
WORLD'S BEST BRAISED GREEN CABBAGE
My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.
Provided by Marietta Mary Lou
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
- Thickly slice onion and cut carrot into 1/4" rounds.
- Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
- When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.
Nutrition Facts : Calories 202.3, Fat 14, SaturatedFat 2, Cholesterol 0.5, Sodium 76.1, Carbohydrate 18.7, Fiber 6.2, Sugar 10.8, Protein 4.2
MEME"S VEGETABLE SOUP FROM VIRGINIA WILLIS
This recipe is from Virginia Willis cookbook, "Bon Appetit, Y"all". Haven't tried it yet, looks good. You can find more Virginia Willis recipes at www.virginiawillis.com.
Provided by linguinelisa
Categories Potato
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put 6 cups water, ham bone, thyme, and bay leaves in large pot. Bring to a boil. Reduce heat, cover and simmer 1 hour.
- Add tomatoes, puree, lima beans, onions, and salt and pepper to taste. Cook on low for 30 minutes, until beans are just tender.
- Then add remaining vegetables. Cook 30 minutes more till vegetables are tender. Remove bay leaves and thyme. Taste and adjust the seasoning with salt and pepper.
- Enjoy with biscuits or cornbread.
Nutrition Facts : Calories 191.3, Fat 1.1, SaturatedFat 0.2, Sodium 69, Carbohydrate 42.9, Fiber 7.9, Sugar 7.4, Protein 7.5
MEME'S CREAMED CORN FROM VIRGINIA WILLIS
This traditional southern dish is from Virginia Willis cookbook, Bon Appetit, Y'all. More of her recipes can be found at www.virginiawillis.com.
Provided by linguinelisa
Categories Corn
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Scrape kernels from the corn--should yield about 3 cups.
- In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
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