Simmered Cabbage Food

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HOW TO COOK SOULFUL CABBAGE RECIPE



How To Cook Soulful Cabbage Recipe image

SUPER FLAVORFUL CABBAGE SIMMERED IN CHICKEN BROTH, WITH ONIONS, GARLIC, AND SMOKED TURKEY. SEASONED WITH APPLEWOOD SMOKED SALT, BLACK PEPPER, AND DOUSED WITH A LITTLE HOT SAUCE!

Provided by Divas Can Cook

Categories     Side Dish     Vegetable

Time 30m

Number Of Ingredients 8

1 large head of cabbage
2-3 tablespoons butter
1/2 large white onion (sliced)
1/2 teaspoon garlic (minced (can add more if desired))
2 cusp chicken broth
1 fully-cooked (smoked turkey wing or leg)
Smoked salt & pepper (to taste)
hot sauce (if desired)

Steps:

  • Cut cabbage into quarters and then cut each quarter into strips. Set aside.
  • In a large pot or deep skillet, melt butter over medium heat.
  • Add in onions and cook until semi-translucent.
  • Add in garlic and cook until fragrant.
  • Slowly pour in chicken broth.
  • Add in the smoked turkey. (You can add it in whole but I like to chop it up a bit so that all the meat is simmering with the broth)
  • Bring to a simmer and cover.
  • Simmer for about 5-10 minutes.
  • Add cabbage and toss.
  • Cover and continue simmering (do not boil) until your desired firmness is reached, tossing cabbage mid-way.
  • When cabbage is done removed the turkey and chop it up into small bits.
  • Return smoked turkey to pot.
  • Taste cabbage and season with smoked salt and black pepper.
  • Serve with a splash of hot sauce if desired.

SOUTHERN CABBAGE RECIPE



Southern Cabbage Recipe image

Southern-Style Cabbage made with simple ingredients and full of flavor and soul.

Provided by divas can cook

Categories     Side Dish     Vegetable

Number Of Ingredients 6

1 head of cabbage
2 tablespoons unsalted butter
2 tablespoons olive oil
½ teaspoon salt (plain, seasoned or smoked)
fresh black pepper (to taste)
1½-2 cups chicken broth

Steps:

  • Slice cabbage into quarters, removing & discarding the hard stem at the center.
  • Slice each quarter into 1-inch wide strips. Set aside.
  • In a large pot, melt the butter and add olive oil.
  • Add remaining ingredients to the pot, including the cabbage.
  • Stir and bring to a boil, immediately reduce heat to a simmer, and cover.
  • Simmer 12-15 minutes or until cabbage is tender to your liking. (Do not overcook or cabbage will be slimy)
  • Taste and adjust seasoning if needed.

BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT



Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut image

Provided by Bobby Flay

Categories     main-dish

Time 1h3m

Yield 8 servings

Number Of Ingredients 24

3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish
Pickled eggs, optional, for garnish
1/4 cup olive oil
2 cups red wine vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Steps:

  • Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
  • Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
  • Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

SMOTHERED CABBAGE



Smothered Cabbage image

This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.

Provided by Sandra Garth

Categories     Side Dish

Time 3h35m

Yield 8

Number Of Ingredients 7

4 quarts water
1 medium ham hock
1 large pork shank
2 tablespoons bacon drippings
1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
salt and freshly ground black pepper to taste
2 ½ cups chicken broth

Steps:

  • Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
  • Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
  • Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
  • Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 9.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 3.2 g, Sodium 448.7 mg, Sugar 5.4 g

SIMMERED DUCK WITH CABBAGE & POTATO



Simmered duck with cabbage & potato image

Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 7

1 duck breast , about 200g/8oz
2 rashers smoked back bacon , each chopped into about 6 pieces
1 medium waxy potato such as Desirée or Maris Piper, peeled and cut into about 8 chunks
¼ Savoy cabbage , roughly shredded (core removed)
150ml chicken stock
large pinch chopped parsley
small pinch chopped garlic (optional)

Steps:

  • Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don't shake the pan or move the duck.
  • Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.
  • Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.

Nutrition Facts : Calories 815 calories, Fat 61 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

SIMMERED CABBAGE



Simmered Cabbage image

Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and -- let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 head cabbage, chopped into approx 1 inch squares or pieces
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 cup chicken broth or 1 cup vegetable broth (I prefer it with the chicken)
3 tablespoons dry sherry (optional)

Steps:

  • Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
  • Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
  • Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  • Taste and adjust seasoning, serve hot.

SENSATIONAL SIMMERED LEEK CABBAGE MUSHROOM TRIO



Sensational Simmered Leek Cabbage Mushroom Trio image

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :)

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs leeks
1/2 head cabbage, chopped into approx 1/2 inch squares
8 ounces sliced mushrooms (I like crimini)
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 1/2 cups low sodium chicken broth (I prefer it with the chicken) or 1 1/2 cups vegetable broth (I prefer it with the chicken)
4 tablespoons dry sherry (optional)

Steps:

  • Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
  • Cut leeks lengthwise in quarters, then into about 1/2-inch squares.
  • Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
  • Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables are tender.
  • Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  • Taste and adjust seasoning, serve hot.
  • Makes about 4-6 servings, depending on what you're using them for.

SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE



Simmered Cabbage, Celery, Onions, Carrots in Broth/Base image

Thihttp://www.recipezaar.com/members/subm/editr2.php?sid=1598379 Editing Simmered Cabbage, celery, onions, carrots in Broth/Base is a base recipe to add meats, fish, noodles or rice. You can use as a side dish also. The flavor is good with any meat. I use lemon pepper, a commercial grade along with a little salt. Wonderful to freeze. For 4 servings, more if adding other main dish ingredients. 6-8 servings. 10 options lists for 11 dishes. Enjoy.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 head green cabbage, chopped
2 tablespoons chopped dried onion or 3/4 cup chopped white onion
10 -15 baby carrots, sliced 1/2 inch wide
4 stalks celery, chopped with leaves
2 teaspoons lemon pepper
2 teaspoons sysco chicken base
1 1/2 cups water
2 tablespoons olive oil
1/2 teaspoon salt (optional)
4 ounces mushrooms, with liquid (optional)

Steps:

  • Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
  • In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
  • Put the chicken base in water and microwave to dissolve or but all on top of veggies.
  • Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
  • Serve as a side dish.
  • Options:.
  • •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
  • •Add 2 cups couscous and mix.
  • •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
  • •Add 3-4 cups cooked ham chunks or leftover ham.
  • •Add canned corned beef cubes or leftover corned beef.
  • •Add cooked turkey or chicken.
  • •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
  • •Add cashew nuts and sliced pimentos before serving.
  • •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
  • •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.

Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 89.9, Carbohydrate 11.7, Fiber 3.9, Sugar 6.9, Protein 2.3

SIMMERED CABBAGE.



Simmered Cabbage. image

My Dad always made fried cabbage and it was always really, good but got this recipe and tried it and it blows away fried cabbage it is the Chicken Broth that does the trick I think.

Provided by Vince Farmer

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 7

1 head of cabbage
2 Tbsp olive oil
2 Tbsp butter
1 tsp salt
1/2 tsp pepper
2 c chicken broth
4 tsp sugar (optional)

Steps:

  • 1. Direct Heat Oil & Butter in a large pot, till melted
  • 2. Add chopped cabbage, salt, & pepper, stirring over low heat for 5 Minutes.
  • 3. Pour in the broth and bring to a boil. Reduce heat to med-low, cover, and allow to continue cooking for 15 minutes, stirring occasionally, or until tender.
  • 4. Raise heat to Medium, Uncover, and cook until the liquids have reduced to half.

SIMMERED CABBAGE AND TOMATOES



Simmered Cabbage and Tomatoes image

A meatless cabbage skillet dish. This works in the crockpot, too. Just put everything in the crockpot at once EXCEPT the cream cheese and cook on low 6-8 hours or high for about 3 hours. Stir the cream cheese in when done.

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 medium sweet onion, coarsley chopped
1 (28 ounce) can crushed tomatoes
1 tablespoon cider vinegar
3/4 teaspoon sugar
2 -3 garlic cloves, crushed
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4-1/2 teaspoon celery seed
1 head green cabbage, about 3 lbs, coarsley chopped
8 ounces cream cheese, cut into cubes

Steps:

  • In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening.
  • To the skillet, add the crushed tomatoes, vinegar, sugar, garlic, salt, pepper, oregano and clery seeds; stir well and bring to just a soft boil.
  • Place chopped cabbage on top (the skillet will be full, but the cabbage will wilt down); reduce heat to medium-low, cover tightly and simmer for 15 minutes.
  • Remove lid and stir. Replace lid and simmer for an additional 20-25 minutes, (stirring once halfway through) or until desired tenderness is reached. If it appears to drying, just add a little water/broth.
  • Turn off heat. Stir in the cream cheese; heat through and serve.
  • ***For Crockpot: Put everthing in the crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours or high for about 3 hours (depends on how tender you like your cabbage). When done, stir in the cream cheese.

Nutrition Facts : Calories 211.8, Fat 16, SaturatedFat 9.9, Cholesterol 46.5, Sodium 504, Carbohydrate 15.4, Fiber 4.2, Sugar 8.8, Protein 4.8

SIMMERED CABBAGE WITH BEEF, SHAN STYLE



Simmered Cabbage With Beef, Shan Style image

Since this Thai recipe uses only a quarter pound of ground beef, this is a very inexpensive recipe - plus it's a new way to serve it. Recipe is from Cooking Light.

Provided by Pinay0618

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons peanut oil
1 cup thinly vertically sliced shallot
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon ground red pepper
1/4 lb ground sirloin
4 cups finely shredded cabbage (about 1 small head)
1 cup plum tomato, cut in thin wedges (about 2 medium)
1/3 cup coarsely chopped coarsely chopped dry-roasted unsalted peanuts

Steps:

  • Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.

Nutrition Facts : Calories 237.7, Fat 15.9, SaturatedFat 3.2, Cholesterol 18.4, Sodium 620.7, Carbohydrate 15.6, Fiber 3.4, Sugar 4, Protein 10.9

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