PAN FRIED CABBAGE
Cabbage is the better half of the famous Irish duo, 'Corned Beef and Cabbage'. This is a flavorful recipe for just the cabbage that you can make easily in a large, nonstick frying pan.
Categories Dinner
Yield 3 servings
Number Of Ingredients 7
Steps:
- Add turkey bacon strips to a large nonstick frying pan and cook over medium heat until crisp. Remove strips to a paper towel to cool. Crumble the bacon and set aside.
- Add the onions to the pan with any turkey bacon drippings (there won't be much), and cook over medium heat until lightly browned (four minutes).
- Add cabbage, broth, and sugar to the frying pan with onions. Cover pan and cook for five minutes, stirring occasionally. Remove cover and cook until cabbage wilts and broth is almost evaporated (about five minutes more), stirring occasionally.
- Stir in turkey bacon pieces and vinegar. Serve immediately.
Nutrition Facts : Calories 116 calories, Protein 8/1 g, Carbohydrate 12.1 g, Fat 4.8 g, SaturatedFat 1.4 g, Cholesterol 14.7 mg, Sodium 395 mg, Sugar 6.2 g
FRIED CABBAGE
This is a great way to get your family to eat veggies. My son dislikes boiled cabbage, but agrees this is a tasty dish.
Provided by Contented Home-maker
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 15 g, Cholesterol 20.5 mg, Fat 8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 459.6 mg, Sugar 7.6 g
FABULOUS FRIED CABBAGE
A favorite old Irish family recipe for fried cabbage and it's so easy.
Provided by cook-it-up-axel
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 11.8 g, Cholesterol 5.4 mg, Fat 1.7 g, Fiber 4.9 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 384.4 mg, Sugar 6.6 g
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
ST. PATRICK'S DAY FRIED CABBAGE
This classic St. Patrick's Day side dish isn't truly fried, but still cooks in plenty of butter and bacon drippings. A dash of Worcestershire adds an extra savory note.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings (4 cups)
Number Of Ingredients 7
Steps:
- Place the butter and the bacon in a large Dutch oven or pot with a lid over medium-high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). Using a slotted spoon, remove the bacon to a paper-towel-lined plate and reserve (do not wipe out pot).
- Add the onion, garlic, and 1/2 teaspoon salt to the pot, stirring frequently with a wooden spoon and scraping up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 8 minutes.
- With the heat at medium-high, add the cabbage, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage starts to soften, 5 minutes. Reduce heat to medium-low or low and cook, covered, until the cabbage is very tender, with a little bit of texture remaining in the thicker rib pieces, 12 to 15 minutes, stirring occasionally to make sure the bottom isn¿t getting too dark.
- Uncover the pot and increase heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid in the pot. Add more salt and pepper, if necessary, transfer to a serving bowl and top with the reserved bacon bits.
PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Provided by Wilson Tang
Categories Appetizer snack Chicken Chive Green Onion/Scallion Cabbage Ginger Peanut Free Dairy Free
Yield Makes 20 dumplings and 2 cups sauce
Number Of Ingredients 18
Steps:
- To make the dumplings:
- In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
- Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
- Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
- Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
- DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
- Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
- Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
- To make the dipping sauce:
- Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
- DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.
PAN-FRIED CABBAGE ROLLS RECIPE BY TASTY
Here's what you need: cabbage, ground pork, ground beef, onion, egg, salt, pepper, mozzarella cheese, oil, water, powdered consommé, butter, canned diced tomato, salt, pepper, grated parmesan cheese, fresh parsley
Provided by Sonomi Shimada
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
- Remove the tough stem, finely dice and set aside.
- In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
- Fold the mozzarella slices in half and roll them up.
- Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
- Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
- Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
- Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
- Turn cabbage rolls over and add the water, bullion, and butter.
- Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
- Season with salt and pepper.
- Sprinkle with Parmesan cheese and parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams
HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
- While noodles are cooking, melt butter in large deep skillet over medium-low heat.
- Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
- Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
- Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
- Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
- Adjust seasoning if necessary and serve hot.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
STIR-FRIED SAVOY CABBAGE
A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast
Provided by Silvana Franco
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
- Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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
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