Best Char Gs Creamed Cabbage Recipes

CREAMED CABBAGE

Creamed Cabbage image

This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

1 bacon strip, diced
2 tablespoons chopped onion
1 tablespoon cider vinegar
1 tablespoon water
1-1/4 teaspoons sugar
1/4 teaspoon salt
Dash pepper
2 cups shredded cabbage
1 small tart apple, peeled and chopped
1/4 cup sour cream

Steps:

In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

Nutrition Facts :

CHARRED CARAWAY CABBAGE

Charred Caraway Cabbage image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 small head Savoy cabbage, cut into 8 wedges
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
2 teaspoons caraway seeds
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

CHARRED CABBAGE WITH CREAMY ALMOND VINAIGRETTE

Charred Cabbage with Creamy Almond Vinaigrette image

Move over, meat: this vegan dish is hearty and delicious enough to satisfy even devoted carnivores! Chef Elise Kornack sears cabbage wedges for a nice char, then roasts them until they're soft and sweet. Finish with a creamy, herb-packed almond butter vinaigrette for an unforgettable side dish or main.

Provided by Elise Kornack

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 head green cabbage, large
2 tablespoons grapeseed oil, plus more as needed
kosher salt
1 lemon, halved
Chopped chives for garnish
Sliced almonds for garnish, optional
2 tablespoons almond butter, or tahini
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon Sichuan peppercorn
1 lemon
2 cloves garlic, peeled
2 teaspoons white wine vinegar
1/4 cup extra-virgin olive oil
kosher salt
2 tablespoons Water
3 tablespoons freshly minced chives
3 tablespoons freshly minced parsley

Steps:

Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.

CHAR G'S CREAMED CABBAGE

Char G's Creamed Cabbage image

Char G (Coffee Cup) gave me some instructions for her creamed cabbage, and I put them in recipe form for her. She asked me to post it also. This is very good - and I had never heard of it before she mentioned it in one of her posts. Hope everyone enjoys.

Provided by Susan Feliciano

Categories Vegetables

Time 50m

Number Of Ingredients 9

Ingredients

1 small head of cabbage, cored and cut in bite-sized chunks
water to cover
1 1/2 Tbsp butter
1 1/2 Tbsp flour
pinch of salt and pepper
1 1/2 c half & half
OPTIONS:
1/2 c buttered bread crumbs
3-4 Tbsp parmesan cheese, grated

Steps:

1. Place cabbage in large shallow saucepan. Add water to 2" deep and cover pan. Gently boil until cabbage is done to your liking, then drain.
2. Make white sauce: in small saucepan, melt butter over medium heat and stir in flour, cooking until bubbly but not brown. Add salt and pepper. Slowly stir in half & half and cook until thickened.
3. Pour white sauce over cabbage and serve. OR, you can try this option:
4. Place the drained cabbage in a baking dish and pour the white sauce over it. Top with buttered bread crumbs and a little parmesan cheese. Bake about 20-25 minutes at 375 degrees until browned on top. (May add milk if white sauce is insufficient or dries out.)