Best Wilted Cabbage With Mustard And Horseradish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTEED CABBAGE WITH HORSERADISH



Sauteed Cabbage with Horseradish image

Make and share this Sauteed Cabbage with Horseradish recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
5 cups shredded cabbage
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon horseradish (or to taste)

Steps:

  • Melt butter in a large skillet, add cabbage and salt.
  • Saute over medium heat 7- 10 minutes or until cabbage is wilted.
  • Add remaining ingredients, toss to combine and serve immediately.

Nutrition Facts : Calories 127.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 400, Carbohydrate 6.2, Fiber 2.1, Sugar 4.1, Protein 1.4

WILTED CABBAGE



Wilted Cabbage image

Make and share this Wilted Cabbage recipe from Food.com.

Provided by Brad Beckwith

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon
1/2 cup chopped onion
2 tablespoons sugar
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups shredded cabbage

Steps:

  • Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
  • Crumble bacon, set aside.
  • Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
  • Stir in cabbage.
  • Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
  • Sprinkle with reserved bacon.

Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 493, Carbohydrate 12.4, Fiber 1.9, Sugar 9.7, Protein 3.8

WILTED CABBAGE SALAD



Wilted Cabbage Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES



Chicken Thighs with Wilted Cabbage and Apples image

Serve baked chicken thighs on a bed of sauteed cabbage and apples with a sprinkle of parsley for an herby finish.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs (about 2 pounds)
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 small head red or green cabbage, thinly sliced
1 green or red apple, cored, halved and sliced
1/4 cup low-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon packed light brown sugar
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more.
  • While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
  • Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.

WILTED CABBAGE WITH MUSTARD AND HORSERADISH



Wilted Cabbage with Mustard and Horseradish image

Categories     Mustard     Vegetable     Side     Vegetarian     Quick & Easy     Horseradish     Winter     Cabbage     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour

Steps:

  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
  • Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.

Related Topics