2012年2月1日星期三

What's a really yummy recipe for cabbage?

Buy one from ASDA and boil it
What's a really yummy recipe for cabbage?
I DONT THINK THERE IS 1 CABBAGE EEEWWWWWW
Reply:stir fry with some butter unsalted then add bacon sliced. if you really want to be nutty add some nut's to it any
Reply:Shredded and steamed or microwaved until just tender, and served with cheese and/or onion sauce.
Reply:Cabbage Rolls (Golabki)

Mixture of beef, pork, rice, and seasonings

wrapped in cabbage and baked with sauerkraut

and tomato soup, topped with bacon.
Reply:cabbage onions mushrooms and leeks. fry very lightly for a few min. thren put into oven untill its all very soft.
Reply:Take a couple of rashers of bacon, chop them up small, then brown them in some butter in a saucepan. Chop up your cabbage and add to the saucepan, then add enough stock to cover and simmer until cooked
Reply:Shred a white cabbage and fry very slowly until soft and turning light brown.(approx 20 minutes) Meanwhile boil some pasta bows until cooked. Add some chopped fried bacon to cabbage and mix with the pasta. Now, sprinkle on loads of black pepper. Sounds odd but it really works. Its an old Hungarian recipe (without the bacon, I added thatand its lovely.)
Reply:I like it stir-fried with onion and caraway seeds.
Reply:Colcannon - mix boiled cabbage and mashed potato, yummy !
Reply:steamed with a sprinkle of nutmeg and a good bit of salted lurpak....mmm
Reply:nothing fancy,has to be good ol bacon and cabbage for me,it'l put hair on your chest!
Reply:SLICE IT SO THAT IT READS "CHEAP MARKET RESEARCH"
Reply:Try it with bits of bacon through it.
Reply:Here in Atlanta...we like to eat Fried Cabbage:



1 head Shred up cabbage

1 teaspoon of olive oil

1 Medium onion

Black Pepper

Lowery's Season Salt

Garlic Powder

Bacon





Fry about 6 pieces of bacon

Saving the bacon grease in the same skillet,add your seasoned cabbage, onions, olive oil, all into skillet. Let cabbage fry for 10-15min on medium, stirring occasionally,then add 1/3 water and let continue to fry until cabbage is done. Keep lid on while frying cabbage...Yummy!!!
Reply:I like it fried with bits of crispy bacon, I love savoy cabbage leafs stuffed with a rich mince sauce put into a baking dish and covered with some good cheese and baked in the oven, yummy.
Reply:I believe the Irish do a very nice bacon and cabbage,sorry if I'm wrong but it sounds nice.
Reply:This recipe made me a lover of cabbage. It has just the right blend of cheese and bacon. Just try it, you'll see!"

Original recipe yield: 6 servings



PREP TIME 20 Min

COOK TIME 20 Min

READY IN 40 Min



INGREDIENTS

6 slices bacon

1 head cabbage, cored and coarsely chopped

1 pinch salt and pepper to taste

2 cups shredded Cheddar cheese

DIRECTIONS

1. Fry the bacon in a large skillet over medium heat until crisp. Remove to paper towels to drain, then crumble and set aside. Pour off bacon grease, reserving about 1 tablespoon in the pan.

2. Fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness. Remove from the heat and season with salt and pepper. Top with shredded cheese and crumbled bacon.
Reply:shred finely and stir fry quickly in a little olive oil . add some sesame seeds, or sesame oil. and serve with sausages or pork chops.
Reply:Here are two recipes I found:



CROCK-POT STUFFED CABBAGE ROLLS



1 lb ground beef

1/2 lb sausage meat

1 cup rice, uncooked

1/2 cup bread crumbs (optional)

2 cloves garlic, (put through garlic crusher)

1/3 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

2 eggs

1 1/2 teaspoons salt

1 large onion, ground with onion juice

large cabbage leaves

flour for dredging

vegetable or olive oil

1 1/2 cups tomato sauce or soup



Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).



Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.



Combine all ingredients other than the cabbage.



Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.



Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.



The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.



Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.



NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.



At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.



Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.



Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).



You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.



Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.



Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.



Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.



Alternatively, you can bake these in the oven.



To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.



Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.



CORNED BEEF AND CABBAGE



1 corned beef brisket

1 large head cabbage (preferably savoy)

8 peppercorns

6 cloves garlic, whole peeled

4-5 parsnips

1-2 turnips

2 bay leaves

1 pound carrots, peeled

6 large potatoes

1 stalk celery, thinly sliced

3 whole cloves

1/2 tsp Old Bay seasoning

1/4 tsp black pepper, ground



Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.



Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.



During last half hour, add remaining vegetables and cook until tender.



Drain and serve with yellow mustard.
Reply:go to allrecipes.com!
Reply:Skillet Sausage %26amp; Cabbage with caraway.



Get some brats or some sort of sausage in the casing. Brown the sausages and take out of the pan. Saute some chopped onion and garlic in the pan and a tablespoon of caraway seeds and then add about 3 or 4 cups of cut cabbage (red or green), salt and pepper and 1 tablespoon brown sugar and 1 tablespoon vinegar. Put the sausages back on top of the cabbage add about 1 cup of chicken stock and simmer on low for about half an hour. Great one dish meal for a winter night.
Reply:Hi, we had a dutch meal the other day and we had mashed potatoes, grated cheese and shredded green cabbage, all mixed together. Doesnt sound overly fab but it was well yum x
Reply:Try making a salad with some lettus and cucumber mabby a very lite dressing with maby some crutons.



I am a quite young and really love this!!!Also this is in the vegi catagory and lots of people have put meat in it!
Reply:Wilted Cabbage I linked my Recipe
Reply:Filipino Lumpia



"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."

INGREDIENTS:

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green

cabbage 1 teaspoon ground black

pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying



DIRECTIONS:

1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Reply:I Stir fry mine, cut into strips with onion and bacon. Yummy!
Reply:I like cabbage and dried beef. It used to be a poor mans dish but not anymore with the price of dried beef!



1 head of cabbage and 3 or 4 potatoes cut in nice size chunks and boiled. Add a pound of chipped dried beef to the drained cabbage and potatoes. Follow any simple recipe for a basic white sauce but you will want to double it or even triple it so there is a lot to go around. When the white sauce is finished mix it together thoroughly with the cabbage, beef and potatoes. Salt and pepper to taste. With buttered rolls, it is as homey as it gets.
Reply:cabbage is great when shredded and stir fried but im having it steamed tonight
Reply:I fry mine.

Add butter and Lawry's seanoning salt, about a tablespoon, to pan.

Heat until melted. Meanwhile, chop or shred your cabbage. Add to pan and fry until desired tenderness. Yummy!!! Goes great with pork.
Reply:LOVE cabbage!

Try this



Shred your cabbage (I like red cabbage but either will work)

put in big cooking skillet that you have a top for.

put in some water and some balsamic vinegar.

Steam on low.

Add crumbled bacon and diced apple.

Cinnamon and nutmeg to taste.



Even the kids like this one.

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