Best Shredded Cabbage With Butter And Bread Recipes

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BUTTERED-BRAISED CABBAGE



Buttered-Braised Cabbage image

This will make you like cabbage in a whole different way.

Provided by Alexis

Categories     Side Dish     Vegetables

Time 18m

Yield 6

Number Of Ingredients 3

¼ cup butter, divided
1 head green cabbage, shredded
ground black pepper to taste

Steps:

  • Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 11.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 90 mg, Sugar 6.3 g

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS



Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs image

This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
1/2 cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
1/4 teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
1/3 cup extra virgin olive oil
1/2 teaspoon red chile flakes
8 cups shredded cabbage
2/3 cup grated pecorino or Parmesan.

Steps:

  • Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams

SHRED, HEAD, BUTTER AND BREAD



Shred, Head, Butter and Bread image

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 stick unsalted butter
1/2 cup pulverized, seasoned croutons
2 pinches dry mustard
1 teaspoon caraway seeds
1 small head cabbage, shredded
1 tablespoon kosher salt
1 tablespoon sugar

Steps:

  • Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.;

SAUTEED CABBAGE



Sauteed Cabbage image

For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network Ñ all you need is shredded cabbage and a little butter.

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 4

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
  • Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

SHREDDED SAUTEED CABBAGE



Shredded Sauteed Cabbage image

The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

4 1/2 teaspoons vegetable oil
1 medium onion, sliced
1 tomato, chopped
1 inch of fresh ginger, peeled and minced (optional)
1/4 teaspoon crushed red-pepper flakes
1 small head of green cabbage, cored and thinly sliced (about 10 cups)
1 1/2 teaspoons coarse salt, plus more for serving

Steps:

  • Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
  • Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

SOUTHERN BAKED CABBAGE



Southern Baked Cabbage image

I like cabbage about any way you can fix it, and my father grows lots of it in his garden so I am alway looking for different ways to fix it.

Provided by Jacqueline in KY

Categories     Vegetable

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 7

1 medium cabbage
2 eggs, lightly beaten
6 tablespoons butter, melted
3 tablespoons heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup breadcrumbs

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.

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