Acorn Cabbage Bake Recipes

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ACORN CABBAGE BAKE



Acorn Cabbage Bake image

I have served this variation of squash often. It's a nice side dish, especially appropriate in the fall- or it can be used for a main luncheon dish. If you prepare your squash ahead and freeze it, it takes very little time to put this recipe together.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

2 large acorn squash
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1 tablespoon butter
1/2 pound pork sausage, cooked and drained
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons slivered almonds

Steps:

  • Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups). , In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds., Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 148 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE



Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

  • For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
  • Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
  • For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
  • For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

CABBAGE CHEDDAR CASSEROLE



Cabbage Cheddar Casserole image

The flavors really blend well in this casserole. The crunch of the cornflakes adds to the texture contrast.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2-1/2 cups coarsely crushed cornflakes
1/2 cup butter, melted
4-1/2 cups shredded cabbage
1/3 cup chopped onion
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup whole milk
1/2 cup mayonnaise
2 cups shredded cheddar cheese

Steps:

  • In a small bowl, toss cornflakes with butter; sprinkle half into a greased 13x9-in. baking dish. Layer with cabbage, onion, salt and pepper. In a large bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.

Nutrition Facts : Calories 367 calories, Fat 26g fat (13g saturated fat), Cholesterol 57mg cholesterol, Sodium 747mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

BAKED CORNED BEEF AND CABBAGE



Baked Corned Beef and Cabbage image

This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.

Provided by Cindy

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h20m

Yield 8

Number Of Ingredients 11

4 ½ pounds corned beef brisket
5 black peppercorns
½ teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
¼ cup chopped fresh parsley
2 tablespoons butter

Steps:

  • In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
  • Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
  • Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 49.2 g, Cholesterol 117 mg, Fat 24.4 g, Fiber 5.7 g, Protein 25.5 g, SaturatedFat 9 g, Sodium 1347.7 mg, Sugar 7.7 g

BAKED ACORN SQUASH



Baked Acorn Squash image

Make and share this Baked Acorn Squash recipe from Food.com.

Provided by Alia55

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 acorn squash
4 tablespoons butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch ground cloves
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a baking sheet and a baking dish.
  • Halve the squash lengthwise and clean.
  • Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
  • Don't turn off the oven.
  • While the squash cooks, melt the butter, and stir in the remaining ingredients.
  • Keep the mixture warm until it is needed.
  • Arrange the squash, cut sides up, in the baking dish.
  • Spoon the butter and seasonings equally over the sections.
  • Bake the squash another 15 minutes, until it is very soft.
  • Serve the squash hot.

BAKED STUFFED ACORN SQUASH



Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

Steps:

  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams

BAKED CABBAGE



Baked Cabbage image

This is one of my favorite dishes at Millers Smorgasbord in Lancaster, PA. They were nice enough to give me the recipe! Great for Thansgiving!

Provided by alsgalny

Categories     Vegetable

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium sized heads of cabbage
2 tablespoons white sugar
3 tablespoons flour
4 tablespoons melted butter
1 1/2 cups milk
3/4 cup shredded swiss cheese
3/4 cup shredded American cheese
1 tablespoon salt
1/2 tablespoon white pepper

Steps:

  • Preheat oven to 350.
  • Core cabbage and cut into 2x2 pieces. Steam for 8-9 minutes.
  • Remove cabbage from steamer (careful-very hot) and place in mixing bowl with all other ingredients except cheeses. Mix thoroughly.
  • Place cabbage mixture in 9x9 casserole dish and pack firmly so it is even with the top of pan.
  • Sprinkle cheeses evenly over top of cabbage.
  • Bake for 8-10 minutes or until cheeses start to melt and turn golden brown.
  • Remove from oven and garnish with fresh chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 266.1, Fat 14, SaturatedFat 8.8, Cholesterol 41.3, Sodium 1340.8, Carbohydrate 28.7, Fiber 7.8, Sugar 14.1, Protein 10.1

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