STEWED CABBAGE
This is a family favorite that my mother-in-law fixed for me while I was visiting her home last year. Serve over white rice, if desired.
Provided by Kim
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
- Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.1 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 331.2 mg, Sugar 12.8 g
MOM'S POLISH STEWED CABBAGE
My mother often served a delicious Polish dish made with cabbage. We always topped ours with a dollop of sour cream and sometimes served this over mashed potatoes. You can make this just using the cabbage, but I add kielbasa or smoked turkey for additional flavour. Delicious.
Provided by pretzeld
Categories World Cuisine Recipes European Eastern European Polish
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
- Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
- Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 17.4 g, Cholesterol 37.5 mg, Fat 19.2 g, Fiber 4.5 g, Protein 9.7 g, SaturatedFat 5.8 g, Sodium 716 mg, Sugar 9 g
STEWED LENTILS WITH CABBAGE
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
- While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
- Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 886 milligrams, Sugar 7 grams
TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)
This is the classic Russian recipe to a fabulous side dish, the cabbage cooks a lot, so that it's flavor is mild and mixed with the other ingredients, very delicious. It's perfect next to chicken or beef.
Provided by AniSarit
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
- Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
- Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
- When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
- Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
- Cook for 5-10min longer, and taste for seasoning.
- Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.
Nutrition Facts : Calories 58.2, Fat 1.4, SaturatedFat 0.2, Sodium 477.6, Carbohydrate 11.1, Fiber 4.2, Sugar 6.1, Protein 2.4
ETHIOPIAN INSTANT POT® STEWED CABBAGE
This dish goes way back for me and I am devoting it to my Ethiopian ancestors. When the hunter came up empty, this is the dish that Ethiopians would eat, similar to American Colonial rabbit hunters and Welsh Rarebit (look it up.)
Provided by dey
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for 1 minute; add carrots, onions, and salt. Saute until slightly browned and soft, about 5 minutes. Add cabbage, potatoes, broth, pepper, cumin, and turmeric. Stir until all are coated with oil. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 61.9 g, Fat 14.1 g, Fiber 11 g, Protein 8 g, SaturatedFat 2 g, Sodium 569.8 mg, Sugar 9.8 g
RED CABBAGE STEWED IN OVEN
With this recipe you do not have to bother with stirring and standing by the stove. Simply put everything in the oven and then just enjoy.
Provided by eledhwen
Categories Greens
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F/ 170°C/ gas 3.
- Skin off the apples, cut out the core. Cut the apples into pieces.
- Skin off the onions and cut them into thin slices.
- Mix well the first 7 ingredients (from cabbage to pepper).
- Grease a baking pan with the lard. Put the mixture in it. Pour over the apple juice.
- Cover with tinfoil.
- Bake for about 1 hour, until tender.
- Add salt or pepper if needed. Serve with mashed potatoes or potato dumplings.
Nutrition Facts : Calories 188.5, Fat 4.8, SaturatedFat 1.8, Cholesterol 4, Sodium 433.7, Carbohydrate 37.5, Fiber 5.7, Sugar 25.3, Protein 3.1
STEWED RED CABBAGE
Steps:
- Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
- Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.
ANDALUSIAN STEWED CABBAGE
This is a Spanish side dish (about 6 servings), but you can also serve it over rice for a tasty vegetarian main dish (about 4 servings). Adding sherry vinegar toward the end of the cooking process gives it a little spiked touch. Sherry vinegar can be difficult to find. It's more rounded in flavor than regular wine vinegars,...
Provided by Vickie Parks
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about 5 minutes.
- 2. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.
- 3. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 minutes.
- 4. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes.
- 5. Turn the heat to low, cover and simmer 30 minutes, stirring often.
- 6. Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day (and it will keep well for 4 to 5 days in the refrigerator if covered well).
STEWED LENTILS WITH CABBAGE
By Martha Rose Schulman for the New York Times. "This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe."
Provided by hannahactually
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
- While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
- Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Nutrition Facts : Calories 220, Fat 7.3, SaturatedFat 1.1, Sodium 43.7, Carbohydrate 33.1, Fiber 10.4, Sugar 8.6, Protein 8.8
STEWED LENTILS WITH CABBAGE
Steps:
- Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
STEWED CABBAGE
Make and share this Stewed Cabbage recipe from Food.com.
Provided by Deadheadie
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add chicken broth to sauce pan, simmer onions, and celery until transparent, about 3 to 5 minutes. Then add the cabbage, and simmer for and additional 15 minutes.
- Add tomatoes and continue to simmer over medium high heat far another 30 to 40 minutes.
- Salt and pepper to taste.
Nutrition Facts : Calories 108.1, Fat 0.6, SaturatedFat 0.1, Sodium 326.3, Carbohydrate 25.4, Fiber 7.3, Sugar 15.6, Protein 4.9
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