Best Chou Glorieux Glorious Cabbage Recipes
CHOU GLORIEUX (GLORIOUS CABBAGE)
A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking at the Source".
Provided by Leslie in Texas
Categories Creole
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Parboil cabbage until tender;drain well and slice into small pieces.
- Melt butter in large saucepan or skillet over medium heat.
- Add oil,celery,onion,green pepper and green onions and saute until limp.
- Add cabbage and mix well.
- Cover and cook over very low heat about 10 minutes, stirring once or twice.
- Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
- Preheat oven to 350 degrees.
- Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
- Blend in cream, half of breadcrumbs,garlic and parsley.
- Remove from heat and mix well; season with salt and pepper.
- Turn into shallow 3-quart casserole.
- Combine remaining breadcrumbs and cheese and sprinkle over top.
- Bake uncovered about 30 minutes.
Nutrition Facts : Calories 408.7, Fat 29, SaturatedFat 17, Cholesterol 85.8, Sodium 357.9, Carbohydrate 27.1, Fiber 5.8, Sugar 8.3, Protein 12.6
GLORIFIED BAKED CABBAGE
This is a very good side dish.
Provided by Karen
Categories Side Dish Vegetables
Time 50m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 17.7 g, Cholesterol 14.5 mg, Fat 14.3 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 5.2 g, Sodium 571.4 mg, Sugar 5.3 g
BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)
Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook.
Provided by Bayhill
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees (175C degrees).
- Shred cabbage.
- Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
- Add sugar. Cook, stirring constantly, until sugar caramelizes.
- Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
- Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
- Remove lid toward end of cooking time if cabbage is very moist.
- Taste for seasoning, adding a little more sugar or vinegar if necessary.
- Serve hot.
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