Best Baked Cabbage Recipes

BAKED CORNED BEEF AND CABBAGE

Steps:

• In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
• Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
• Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

BAKED CORNED BEEF AND CABBAGE

Steps:

• 1. Open the package of corned beef. Rinse well, and put into a roasting pan. Take the seasoning pack and put the seasonings into a cheese cloth and put under the beef. Use about 1/2 cup of water to rinse out beef bag and put into the pan and cover it. Put into a slow oven (about 250 degrees) and just let it cook for about 3 hrs. Most packages of corned beef are about 3lbs. If you want more, use another pack.
• 2. While meat is cooking, prepare vegetables. I usually wedge slice the cabbage. ( Cut it in 1/2, lay flat side down and cut into wedges) Wash or peel the potatoes and carrots. My family eats the skins for more nutrition. Cut into uniform sizes, about 2inch cubes for the potatoes or small wedges (1/4 cut small potatoes) and 2-3 inch lengths for the carrots(depends on the diameter).
• 3. Par boil the vegetables. Carrots on the bottom, let cook for a few min, then the potatoes and then cabbage. I find the veggies cook faster in the oven if par-boiled first. You want them to be a little under-done so they can pick up the flavors of the meat. Take the veggies out of the pan, into a bowl to keep them from over-cooking and save the broth.
• 4. Check your beef about 2-3/4 of the 3 hr mark. If it is 'fork-tender', take it out of the oven. If not, let it cook for another 20 min. When meat looks/feels like it is almost ready to fall apart, take it out of the oven, put it on a platter, add all your veggies into the pan, check the water level. If you think it needs another 1/2 cup or so, add the broth from the pan the veggies were cooked in. (You want to have the veggies at least 1/2 way covered with broth) Put the meat back into the pan, cover it and let it finish cooking the veggies.
• 5. When everything is cooked, take the cover off and turn the temp up to about 350 for about 10 min. It will make a nice crisp to the top of your meat. Take it out, put the meat on a platter and slice away. Your veggies have the great flavor of the spices and beef cooked into them so they shouldn't need any salt but some still like more pepper added to their plates. :)

BAKED CREAMED CABBAGE

Steps:

• Shred cabbage and cook for 9 minutes in boiling water.
• Remove cabbage and drain well.
• Place in 1 1/2 quart buttered casserole.
• Melt butter in a saucepan, stir in flour and salt and cook until smooth.
• Add milk gradually, stirring until thick.
• Pour sauce over cabbage and sprinkle bread crumbs over top.
• Bake at 325° for 15 minutes or until crumbs are brown.

BAKED STUFFED CABBAGE

Steps:

• Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
• Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
• Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
• Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

BAKED CABBAGE MAC AND CHEESE

Steps:

• Heat oven to 375ºF.
• Cook macaroni in large saucepan as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender, adding garlic for the last minute. Add cabbage; cover. Cook 3 to 4 min. or until crisp-tender. Remove from heat.
• Drain macaroni. Add to cabbage mixture; mix lightly.
• Melt remaining butter in same saucepan. Add flour and mustard; cook and stir 1 min. Gradually whisk in milk; cook 5 min. or until thickened, stirring constantly. Remove from heat. Add 1 cup shredded cheese and Parmesan cheese; stir until shredded cheese is melted. Add to macaroni mixture; mix well.
• Spoon macaroni mixture into 2-1/2 qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through, topping with the remaining shredded cheese for the last 5 min.

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS

Steps:

• Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
• Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
• If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
• For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
• (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
• Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
• Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
• For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
• It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
• Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

BEA'S BAKED CABBAGE

Steps:

• 1. Preheat oven to 350 to 375, depending on how hot of oven you have. Spray roaster pan or deep casserole dish on sides and bottom.
• 2. Cut cabbage into strips and place them into the pan or dish. Pour olive oil over cabbage (you be the judge of the amount). Put a pat of butter or two on top then salt & pepper to your liking. Put just enough water to basically cover the bottom...no more than a fourth way up.
• 3. Cover and bake for approximately 45 minutes. Remove lid and continue to bake until water has evaporated. Stir occasionally.
• 4. I bake mine until it's real tender and has started to brown only because that's the way that I like it. My total time of baking is probably 1 hour & 15 minutes. You can bake it to the tenderness that you prefer.
• 5. NOTE: Rudy doesn't use olive oil. She uses only butter...probably 1 to 2 sticks! Nor does she use paprika or red pepper. Yeah, she's worse than I am...LOL!!!!!
• 6. *You don't have as much aftertaste as you do when it's boiled. You also don't have that "green fly" that seems to come around when cooking cabbage.
• 7. **I added potatoes on top as Janet suggested and it was wonderful! I'll make them like that again. Thanks for the suggestion, Janet!:D
• 8. 6/17/14: Since it was 99 degrees today and I had fresh cabbage that needed cooking I decided to experiment to see how it would be done in a crockpot. It is very good and push comes to shove I would do this again. Ideally, it would be great to use the crockpot on the patio or deck because I found that it has a much stronger smell this way than baking it in the oven. Go figure. It took 4 1/2 hours on high for one head of cabbage.

BAKED PORK CHOPS WITH CARAWAY SEEDS AND CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
• Put the pork chops in a covered baking dish.
• Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
• Bake, covered, for 1 hour.
• Halfway through, check dish and add more water if needed.
• When done, sprinkle with salt and pepper to taste before serving.

SLICED, BAKED CABBAGE

Steps:

• Preheat oven to 375°F.
• Line a sheet pan with foil. (I used an 8x2").
• Treat the pan with 1 Tbsp of olive oil and spread to coat evenly.
• Slice cabbage with core-side down. You should end up with 6-8 slices. Don't slice into core. Just use sides of the cabbage.
• Place sliced cabbage in two rows, each slice slightly overlapping.
• Drizzle 2 Tbsp of olive oil and apple cider vinegar over each row. (If your cabbage is rather large, increase it to 3 tablespoons Again, use your own judgement).
• Next, sprinkle on Caraway seeds, garlic powder and salt-n-pepper.
• Cover with another sheet of foil.
• Bake for 45 min - 1 hour -- ovens vary.
• To serve, arrange slices along side your favorite meat dishes or casseroles.
• Variation: You can also add sliced bell pepper and sweet onion to this, by putting the vegies in between the sliced cabbage.

VERY VERSATILE BAKED BEANS WITH CABBAGE

Steps:

• Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
• Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
• Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
• Serving Suggestions:
• Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
• Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
• Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
• Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
• Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
• Do Ahead
• Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE

Steps:

• Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
• While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
• Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
• Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.

BAKED CABBAGE WITH KIELBASA

Steps:

• 1. In a large Pyrex dish layer chopped cabbage, onion, hot peppers, garlic and kielbasa. Drizzle the vinegar over the cabbage.
• 2. Pour broth into bottom of dish, season with the rest of the ingredients.
• 3. Cover with foil. Bake on 400 degrees for 1 hour. Stir cabbage half way through.

FOIL BAKED CABBAGE RECIPE - (3.9/5)

Steps:

• Oven to 425ºF. Start with a whole head of cabbage and remove a couple of the outer layers. Rinse the head as best you can. Then cut off the stem part of the cabbage and quarter the cabbage. Tear off 4 pieces of foil that are long enough to cover and seal in each wedge of cabbage completely. Place each wedge on its own piece of foil and create a pouch. Place 1 to 2 tablespoons of salted butter or butter substitute in each pouch. Mince 2 cloves of garlic, more if you like it more garlicky) and put about a half a clove in each pouch. If you are using pre-minced garlic, I would say about 1 to 2 teaspoons in each pouch. Salt and pepper the cabbage, then roll the foil pouches tightly closed. I place an extra layer around the other way to ensure it was creating an adequate steaming pocket. Place on a baking sheet and leave in the oven for approximately 1 hour or until cabbage is nice and tender. Remove from oven, add additional salt or pepper to taste and enjoy.

BAKED CABBAGE WITH BACON

Steps:

• Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
• Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.

GLORIFIED BAKED CABBAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cabbage into a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two.
• Melt the margarine in a large skillet over medium heat; cook the onion in the melted butter until golden. Reduce the heat to low; add the cheese food and allow to simmer until completely melted. Pour the mushroom soup into the skillet. Stir the drained cabbage, bread crumbs, salt, and pepper into the mixture. Transfer to a 2-quart casserole dish.
• Bake in the preheated oven until the cheese begins to bubble, 20 to 30 minutes.

BAKED SEASONED CABBAGE SLICES

Steps:

• 1. Preheat oven to 350. Use non stick spray on a foil lined cookie sheet with sides. Wash and remove any dirt or bad spots on the outside layer of cabbage and remove core from cabbage.
• 2. Make cabbage slices about 1/2 inch thick and lay flat on cookie sheet. Spread 1 Tbsp. of soft butter over top layer of cabbage.
• 3. Season with the garlic sea salt mixture and cracked pepper. Place in 350 oven and bake 30 minutes or until cabbage is tender but with a bite to it.

SOUTHERN BAKED CABBAGE

Steps:

• Preheat over to 375 degrees.
• Grease a 2-quart casserole.
• Cook cabbage in boiling, salted water for 10 minutes.
• Drain and let cool; chop finely.
• In mixing bowl, blend eggs, 3 Tablespoons butter, cream, salt and pepper; stir in cabbage.
• Turn into casserole dish.
• Blend remaining butter with bread crumbs and sprinkle over cabbage.
• Bake 30 minutes.

TWICE BAKED CABBAGE AND CORNED BEEF POTATOES

Steps:

• Set oven to 375°F.
• Prick the potatoes with a fork on both sides, then set on a baking sheet.
• Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
• While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.
• When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).
• Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).
• Mash the flesh with a potato masher, then season with salt and pepper.
• Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
• Spoon/mound the mixture into the potato shells.
• Drizzle with remaining 1/4 cup melted butter.
• Increase the oven temperature to 425°F.
• Place on a baking sheet and bake for about 15 minutes.
• Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).