Peggis Scalloped Cabbage Food

SCALLOPED CABBAGE

Steps:

• Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.

SCALLOPED CABBAGE CASSEROLE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

PEGGI'S SOUTHERN FRIED CABBAGE

Steps:

• 1. Place all ingredients in 10 3/4" cast iron skillet in the order given. Do not mix up at this time.
• 2. Start out on high heat for a minute or two, until cabbage starts to "give it up",then reduce heat to low & cover skillet.
• 3. Give it about 5 minutes before you start to stir it in skillet. Then, for the next 10 min, about, stir occasionally so it won't burn. Leave lid on to cook. Don't over stir it or it will just mush & not brown.
• 4. Cook until it is starting to get translucent & tender-crisp & brown somewhat, as in picture above.
• 5. Serve with anything. We had it with hamburger steaks & sauted onions today.

PEGGI'S SCALLOPED CABBAGE

Steps:

• 1. CUT CABBAGE INTO LARGE PIECES, & BLANCH OR STEAM ABOUT 10 MINUTES IN WATER THAT BOUILLON CUBES HAVE BEEN ADDED. DRAIN.
• 2. SPRAY 9X13 GLASS BAKING PAN OR LARGE CASSEROLE. PLACE CABBAGE IN IT. SALT & PEPPER AT THIS TIME..
• 3. COMBINE REMAINING INGREDIENTS FOR CASSEROLE & POUR OVER CABBAGE, MIXING IT IN, ADDING JUST ENOUGH MILK TO MIXTURE TO COME UP IN THE CABBAGE ABOUT 2/3 OF THE WAY. SHOULD BE ABLE TO SEE IT IN THERE. SPRINKLE IN GARLIC SEASONING. *I USED 6 OZ. OF VELVEETA, CUBED, & 2 OZ. SHREDDED CHEDDAR THROWN ON TOP, BUT PUSHED A LITTLE UNDER MILK. REFER TO PICTURE ABOVE.
• 4. BAKE @ 375° UNTIL SLIGHTLY BROWN ON TOP & SET. ABOUT 40 MINUTES.
• 5. CRUSH CRACKERS UNTIL ABOUT THE SIZE OF PEAS. MIX IN MELTED BUTTER. SPRINKLE ON TOP. RETURN TO OVEN & BAKE ANOTHER 10-15 MINUTES OR UNTIL SLIGHTLY BROWN. ALLOW TO COOL ABOUT 20 MINUTES BEFORE SERVING, TO GET A FIRMER SET. NOTE: MAY USE POTATO CHIPS IN PLACE OF CRACKERS.

SCALLOPED CABBAGE

Steps:

• Cut cabbage up into bite size pieces.
• Par-boil approximately 3-5 minutes, drain well.
• Place cabbage in greased 9x13 casserole.
• Set aside.
• Melt butter in large saucepan.
• Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
• Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
• Cut up Velveeta cheese and stir to melt.
• Season cabbage with salt and pepper to taste.
• Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
• If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
• *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
• If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

SCALLOPS WITH CABBAGE AND CAPERS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
• Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
• Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
• Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
• Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

ESCALLOPED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish.
• Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.
• In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
• Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.

SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
• Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
• Bake in preheated oven for 30 minutes, or until golden brown and heated through.

BETH'S SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
• Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
• Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
• Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

SEARED SCALLOPS WITH CABBAGE AND LEEKS

Steps:

• Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
• Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
• Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.

SCALLOPED CABBAGE CASSEROLE

Steps:

• In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
• In a sauce pan, melt butter over medium heat; saute onions until tender.
• Add in flour, salt, and pepper; stir and cook until bubbly.
• Gradually add milk; cook and stir until thickened.
• Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
• Top with half of the sauce.
• Sprinkle with half of the cheese; repeat layers.
• In a smaller skillet, melt remainder of butter.
• Add bread crumbs, marjoram, and thyme.
• Cook, stirring, until lightly browned.
• Sprinkle over casserole.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.

CHEESY SCALLOPED CABBAGE CASSEROLE {GLUTEN-FREE; LACTOSE-FREE}

Steps:

• Preheat the oven to 400F; lightly brush the inside of a 1.5-quart casserole dish with oil.
• Add the oil to a medium saucepan over medium-low heat; once hot, add the cabbage and onion and cook (covered) until the vegetables are softened but not browned, about 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
• Whisk in the vegetable stock, cream cheese, salt, pepper, and half of the cheddar shreds, stirring until smooth. Pour the mixture into the prepared casserole dish and top with the remaining half of the cheddar shreds.
• Cover the dish and bake until the casserole is bubbling throughout, about 20 to 25 minutes.
• Serve warm.

SCALLOPED CABBAGE

Steps:

• Clean and cut cabbage in chunks in large pan. Steam with one cup of water covered till crisp tender.
• While this is steaming, cube Velveeta and put in large microwaveable bowl. Add milk and margarine. Put in microwave till almost all melted, stopping and stirring in between so as not to scorch.
• Drain cabbage and add to cheese mixture. Crumble one tube of crackers and add them to mixture. Toss, stir, and pour into casserole dish sprayed with Pam or greased with butter. Crush last tube of crackers and sprinkle over top, and then sprinkle paprika.
• Bake at 350°F for approximately 30 minutes till bubbling and slightly browned around edges and top.

SCALLOPED CABBAGE

Steps:

• Bring a large pot of water to a boil. Meanwhile cut the cabbage into quarters and remove the core. Add 1 tsp of salt to the boiling water, then carefully add the cabbage. Cook until tender, about 10-15 minutes.
• Drain the cabbage and set aside.
• Preheat the oven to 375 degrees and grease a 2 1/2 quart casserole dish with butter or nonstick spray.
• In a saucepan over medium heat, combine the almond milk, heavy cream and cream cheese. Stir frequently until the cream cheese is completely melted. Stir in cheddar cheese, and ground mustard.
• Stir constantly until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
• Add 1/2 of the cabbage to the bottom of the prepared dish, then top with 1/2 of the cheese sauce. Repeat this process with the remaining cabbage and cheese sauce.
• Cover loosely with foil and bake for 30 minutes in the preheated oven.
• Remove from oven, take the foil off and top with crumbled butter crackers. Return to the oven, without the foil and bake an additional 10-15 minutes until the top is golden and the cheese is bubbly.