Best Creamed Cabbage Carrot And Cauliflower Recipes

Creamed Cabbage and Carrots image

Provided by Stephy Jo

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb cabbage, chopped
4 large carrots, peeled and cut into 1 1/2-inch pieces
2 tablespoons butter
1 teaspoon chicken bouillon granule
1 2/3 cups nonfat milk
1/2 teaspoon pepper, to taste
1/2 teaspoon salt, to taste
4 tablespoons flour

Steps:

Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
Make a roux from the butter and flour stirring constantly until it turns a light brown.
Gradually add milk and bouillon , whisk until thickened.
Add cabbage, salt, and pepper stir to mix together.

Nutrition Facts : Calories 174.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 17.4, Sodium 574, Carbohydrate 24.8, Fiber 5.1, Sugar 12.4, Protein 6.5

Creamed Cabbage, Carrot And Cauliflower Recipe image

Provided by á-170456

Number Of Ingredients 8

1 tablespoon butter
3 cups coarsely-chopped cabbage - (packed)
2 cups cauliflower florets cut in quarters
1 carrot diced
2/3 cup heavy cream
Salt to taste
Freshly-ground black pepper to taste
1 pinch freshly-grated nutmeg

Steps:

In a large skillet, melt butter over medium heat. Sauté cabbage, cauliflower and carrot until cabbage is wilted, about 3 minutes. Add cream and bring to a boil. Reduce heat, and simmer, stirring occasionally, until vegetables are crisp-tender and sauce is thickened, about 10 minutes. Season with salt, pepper, and nutmeg. This recipe yields 6 servings. Carbohydrates: 5.5 grams Net Carbs: 3 grams Fiber: 2.5 grams Protein: 2 grams Fat: 12.5 grams Calories: 136

Cauliflower and Carrot Gratin image

Provided by Jan in Lanark

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cauliflower (2 lb.)
3 large carrots (1/2 lb.)
1/4 cup butter
3 tablespoons flour
1 1/4 cups milk
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2 cup shredded old cheddar cheese
1/2 cup shredded old cheddar cheese
1/2 cup whole wheat bread crumbs
1/4 cup melted butter

Steps:

Divide cauliflower into florets.
Cut carrots diagonally into 1/4 inch slices.
In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
Measure and remove 1/2 cup cooking liquid.
For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
Stir in salt, pepper and nutmeg.
Blend in cheese.
Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
Recipe can be prepared ahead to this point; bring to room temp before baking.
For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
Broil for 2-3 minutes to crisp and brown topping and serve immediately.
You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11

Yield Serves 4

Number Of Ingredients 6

1 tablespoon butter
2 1/2 cups (packed) coarsely chopped savoy cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk
Pinch of ground mace or ground nutmeg

Steps:

Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.