NANA'S FRIED CABBAGE AND ONIONS
Another of Nana's recipes that I have always loved. She never wrote anything down, everything was always in her head. When she started aging I went to her house and sat with her and had her tell me the ingredients to all her recipes. I did this every day for weeks! Some things she couldn't tell me how much of an ingredient...
Provided by Deneece Gursky
Categories Vegetables
Number Of Ingredients 4
Steps:
- 1. Melt butter in large non stick skillet on medium heat
- 2. When butter is melted and hot add the cabbage and onions
- 3. Season with a good amount of garlic powder, and salt and pepper to taste.
- 4. Cook until cabbage and onions brown up. Turning to be sure it doesnt burn.
NANA'S FRIED CABBAGE
This is my Nana's recipe, taught to me when I was little. She used Rotel tomatoes, but I can't take the spicyness. So, I updated her recipe, and later learned that I could "steam" chicken breast strips, (at the end of Step 1) and make a complete one-skillet meal for the family. I actually make this when we're camping, and...
Provided by Carolyne Kleinman
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large (12" or larger) skillet heat the olive oil over medium heat and add onions, then the cabbage. Lightly salt and then cover the skillet.
- 2. Allow the cabbage to "sweat and wilt" - the onions will be clear, and the cabbage will be translucent when done. You may want to stir gently with a wooden spatula to keep either cabbage or onions from sticking.
- 3. Add Pace Picante sauce - your choice of "heat" - mild, medium or hot. When thoroughly heated, turn off heat, sprinkle cheese over top of the mixture and cover again until cheese is melted. Serve.
FRIED CABBAGE WITH BACON, ONION & GARLIC
Make and share this Fried Cabbage With Bacon, Onion & Garlic recipe from Food.com.
Provided by Sandra Hastings
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the bacon in a large skillet over medium heat until crispy and cooked through.
- Remove the bacon and place it on paper towels to drain. Chop into crumbles.
- Stir onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.
- Now add the garlic powder and cabbage immediately and continue cooking for another ten minutes, or until softened.
- Add the bacon crumbles on top, salt and pepper to taste.
- Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.
- Taste and re-season if needed. Serve immediately. Enjoy.
Nutrition Facts : Calories 419.6, Fat 34.3, SaturatedFat 11.4, Cholesterol 51.4, Sodium 677.2, Carbohydrate 17.5, Fiber 6.8, Sugar 9.1, Protein 12.3
NANA'S SWEET AND SOUR CABBAGE
The cabbage cooks with the sugar and vinegar to make a nice mellow flavor. My Nana would serve it with potato dumplings and sour bratten. One of my favorite recipes. To make this recipe lighter just substitute the sugar for 1 1/2 times it's amount in Splenda.
Provided by gingersnap081
Categories Vegetable
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in butter until golden brown.
- Add the sugar, vinegar, caraway, pepper and salt. Mix.
- Add the purple cabbage and toss well with the wet ingredients.
- Cook covered (dutch oven works best) over medium heat about 40 minutes or until cabbage is tender.
NANA'S STUFFED CABBAGE
Provided by Michelle Slatalla
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Boil cabbage in water about 15 to 20 minutes. Drain and cool.
- In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
- In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
- Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
- Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
- Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.
FRIED CABBAGE
When I was young, my family grew our own cabbages. It was fun to put them to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 251mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SOUTHERN FRIED CABBAGE
This dish was always a favorite at Mammaw's house. Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.
Provided by JNADX3
Categories Side Dish Vegetables
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.6 g, Cholesterol 5 mg, Fat 14.2 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 527.8 mg, Sugar 7.2 g
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