Best Cabbage With Celery And Water Chestnuts Recipes

CABBAGE WITH CELERY AND WATER CHESTNUTS

Cabbage With Celery and Water Chestnuts image

This is a Maya Angelou recipe. I love cooked cabbage and the crunch of the water chestnuts really does make this dish special. We serve with cornbread muffins.

Provided by riffraff

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, sliced
1 green bell pepper, cut into large pieces
3 stalks celery, chopped
2 tablespoons canola oil
4 -6 cups cabbage, cut into large bite sized pieces
1 cup water
1 (8 ounce) can sliced water chestnuts, drained
salt and black pepper, to taste

Steps:

Saute the onion, bell pepper and celery in the oil until translucent but not brown.
Add cabbage and water, cover and simmer for 25 to 30 minutes.
Add water chestnut slices to cabbage.
Season with salt and pepper.
Cook 10 more minutes.

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Angie's Dad's Best Cabbage Coleslaw image

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

Provided by DOTMAYTRX

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 20

Number Of Ingredients 10

Ingredients

1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
¾ cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

Steps:

In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g

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

Ingredients

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.