Baked Cabbage Squares Recipes
OVEN ROASTED CABBAGE
Oven roasted cabbage is an easy baked cabbage that you are sure to enjoy time and time again.
Provided by Erin L. Hale
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 7.3 g, Cholesterol 69.8 mg, Fat 26.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 15.6 g, Sodium 607.5 mg, Sugar 3.9 g
BAKED CABBAGE SQUARES
Baked cabbage? I haven't tried this yet, but I'm very intrigued. The recipe is from Nita Mehta's Vegetarian Cooking.
Provided by nimsy
Categories Vegetable
Time 1h8m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Except sesame seeds, mix all ingredients together to make a thick batter of pouring consistency.
- Put in a greased medium-sized shallow baking dish to get 3/4" thick layer (a 9" square dish probably works best). Sprinkle some sesame seeds on top.
- Bake at 180C/350F for 50-60 minutes til it turns brownish.
- Cut into 1" squares only after it cools down. Serve at room temperature or warm in a microwave to serve.
Nutrition Facts : Calories 266.9, Fat 22.3, SaturatedFat 5.5, Sodium 353, Carbohydrate 13.3, Fiber 3.6, Sugar 3.2, Protein 4.9
BAKED MUSHROOM SQUARES
DH went wild from the aroma as he waited for this to come out of the oven. I wish I could say that I dreamed it up but the credit goes to Myra Sable and Colleen Mathieu from Toronto and is from the "Sable and Rosenfeld Cookbook: Our Favorite Recipes". I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding!
Provided by Acerast
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, melt butter.
- Add onions and saute for 10 minutes, stirring frequently.
- In a large bowl, combine milk, cream and breadcrumbs. Let stand for 10 minutes.
- Preheat oven to 350F (180C).
- Combine sauteed onion, breadcrumb mixture, mushrooms, salt, pepper and eggs. Mix well.
- Pour mixture into a buttered 8-inch square baking dish.
- Bake in oven for 1 hour, until tester inserted in center comes out clean.
- Cut into squares and serve hot.
- Nice as is or with a dollop of sour cream or yogurt.
Nutrition Facts : Calories 261.9, Fat 15.8, SaturatedFat 8.6, Cholesterol 106.9, Sodium 686.9, Carbohydrate 23.6, Fiber 3.6, Sugar 4.3, Protein 9.6
ROASTED CABBAGE & ONIONS
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.
Nutrition Facts : Calories 183 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 636mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.
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- Cut the cabbage into quarters, and then cut out the core. Slice each quarter and then cut it crosswise to create thin shreds of cabbage.
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