Spanish Cabbage Food

SPANISH CABBAGE

Spanish Cabbage image

From a community cookbook called "A Little Taste of Heaven". I added salt and black pepper to taste, but salt and pepper are a staple to me in any dish, especially cabbage. I also used some of bacon grease, just about a tablespoon and oil to saute' the veggies.

Provided by True Texas

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 medium onion, chopped
1 medium bell pepper, chopped
1 cup celery, chopped
1 medium head of cabbage, shredded
1 (10 1/2 ounce) can Ro-Tel tomatoes
1 jalapeno pepper, seeded and chopped (optional)

Steps:

Saute onion, celery and bell pepper in shillet.
Add tomatoes and bring to a simmer.
Add cabbage and cook until just tender.
Alternately you can steam the cabbage and pour tomato mix over it.
Add jalapeno is you like it hot.

Nutrition Facts : Calories 57.8, Fat 0.3, SaturatedFat 0.1, Sodium 240.8, Carbohydrate 13.5, Fiber 4.3, Sugar 7, Protein 3

ANDALUSIAN CABBAGE STEW

Andalusian Cabbage Stew image

This simple Spanish stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, main course

Time 1h15m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves, to taste, minced
1 red bell pepper, diced
1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)
1 small dried red chili pepper
1/2 teaspoon sugar
1 28-ounce can chopped tomatoes, with juice
Salt
2 teaspoons paprika
1 tablespoon sherry vinegar
Freshly ground pepper

Steps:

Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 8 grams

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

Pico de Gallo with Cabbage (Mexican Coleslaw) image

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Provided by mommy

Categories Salad Coleslaw Recipes No Mayo

Time 1h20m

Yield 10

Number Of Ingredients 11

Ingredients

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g

SPANISH SLAW

Spanish Slaw image

Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups shredded cabbage
1/4 cup chopped green pepper
1/3 cup vinegar
3 tablespoons vegetable oil
4 teaspoons sugar
1 tablespoon diced pimientos
1 teaspoon grated onion
1 teaspoon celery salt
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over cabbage mixture just before serving; toss to coat. Serve with a slotted spoon.

Nutrition Facts :

SPANISH CABBAGE SOUP

Spanish Cabbage Soup image

Make and share this Spanish Cabbage Soup recipe from Food.com.

Provided by Jane Gib

Categories Spanish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium cabbage, chopped
5 slices whole wheat bread, crusts removed and remaining cut into strips
100 ml oil
2 onions, chopped
2 tomatoes, peeled seeded and chopped
2 garlic cloves, minced
2 small green peppers, chopped
1 liter hot stock or 1 liter water
paprika
parsley, chopped

Steps:

Fry the strips of bread in the oil until brown, set them aside. Now fry the onion, garlic, tomatoes, peppers and chopped cabbage for a few minutes. Pour over enought stock to cover the vegetables and bring to the boil. Reduce to a simmer, add a good pinch of paprika and simmer for 10 minutes. Add the fried bread, cover and simmer for a further 10 minutes. Serve with a sprinkling of chopped parsley. Serves 4.

Nutrition Facts : Calories 388.8, Fat 25.1, SaturatedFat 3.4, Sodium 231.4, Carbohydrate 39, Fiber 9.8, Sugar 14.9, Protein 8.1

SPANISH STYLE CABBAGE

Spanish style cabbage image

My husband just loves this and my family...the cabbage makes it real healthy.. plus you can add a 16 oz frozen corn...I do that all so. ..one hubby favorites...

Provided by Brenda-Lee Barajas

Categories Beef

Time 25m

Number Of Ingredients 5

Ingredients

1 lb ground beef
1- 16 oz can(s) diced tomatoes
1 pkg taco seasoning mix
1 large bag(s) cabbage, shredded
soy sauce to taste

Steps:

1. Brown ground beef and drain grease. Put in bowl available bs put a side. .
2. Saute cabbage in butter and oil just until lightly crunchy and tender.
3. Add ground beef ,taco seasoning, diced Tomatoes and some water 1/4 cup and stir fry all together. cook till liquid is absorbed. ENJOY

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Spanish Cabbage Food

SPANISH CABBAGE

From a community cookbook called "A Little Taste of Heaven". I added salt and black pepper to taste, but salt and pepper are a staple to me in any dish, especially cabbage. I also used some of bacon grease, just about a tablespoon and oil to saute' the veggies.

ANDALUSIAN CABBAGE STEW

This simple Spanish stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

SPANISH SLAW

Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal.

SPANISH CABBAGE SOUP

Make and share this Spanish Cabbage Soup recipe from Food.com.

SPANISH STYLE CABBAGE

My husband just loves this and my family...the cabbage makes it real healthy.. plus you can add a 16 oz frozen corn...I do that all so. ..one hubby favorites...

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