SQUASH & CABBAGE SABZI
Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti
Provided by Romy Gill
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Yield Serves 2 as a main or 4 as a side
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
- After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
SAUTéED SHREDDED CABBAGE AND SQUASH
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield The sautéed vegetables alone serve 4; the gratin serves 6.
Number Of Ingredients 13
Steps:
- If serving the vegetables with grains, begin cooking the grains of your choice first.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
- If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
- Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 833 milligrams, Sugar 8 grams, TransFat 0 grams
INSIDE-OUT STUFFED CABBAGE
Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors -and it's table ready in just 30 minutes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook and crumble beef with squash and pepper over medium-high heat until no longer pink; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally. , Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 841mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 7g fiber), Protein 25g protein.
SKILLET COLLARDS AND WINTER SQUASH
Barley water is used to make nutritious beverages in many cuisines. I discovered that it can be useful as a sort of sauce when I used the water I'd drained from my purple barley to moisten a pan of vegetables. The barley water added rich flavor and texture to the already delicious vegetables.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.
- Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 983 milligrams, Sugar 4 grams
CABBAGE AND HAMBURGER SKILLET
Quick and delicious cabbage and hamburger one dish meal. This is probably my favorite fast meal to cook. My mother used to make it as I was growing up and it's one of my fathers favorite meals and mine also. Now my wife counts it as one of her favorites and asks for it often. Our 3 year old also devours it...one of a very small number of meals that he really enjoys. It was the first meal I learned to cook while in college. It gave an easy "taste of home". It's a quick and easy healthy meal for the family. You don't really need any side dishes but I serve it with corn from time to time.
Provided by EdSurly
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Brown the ground beef dry in a large non stick pan.
- While the beef is cooking remove the stem from the cabbage and quarter it. You can leave it quartered if wanted, I do from time to time but I like it better when I slice the cabbage. I usually take the quarters and slice it into relatively thin 1/2" strips. It cooks quicker that way.
- After the beef has been browned add the cabbage, can of stewed tomatoes and the soy sauce. Cover and simmer for 30 minutes or until the cabbage is done. Don't add any water as the cabbage will release plenty as it cooks. Enjoy!
Nutrition Facts : Calories 124.2, Fat 3, SaturatedFat 1.3, Cholesterol 35.1, Sodium 441.8, Carbohydrate 10.6, Fiber 3.4, Sugar 5.7, Protein 14.5
BROCCOLI AND BUTTERNUT SQUASH CASSEROLE
A twist of Asian flavors. Everyone at the office always comments on how good this butternut squash casserole smells!
Provided by Elisa Stamm
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.
- Bake squash in the preheated oven until soft, about 1 hour.
- While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.
- Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.
Nutrition Facts : Calories 336 calories, Carbohydrate 57.3 g, Fat 10.6 g, Fiber 9.6 g, Protein 9 g, SaturatedFat 8.3 g, Sodium 488.2 mg, Sugar 7.6 g
More about "butternut squash and cabbage skillet recipes"
30 BEST BUTTERNUT SQUASH RECIPES - FOOD COM
From foodnetwork.com
Author By
EASY BUTTERNUT SQUASH SKILLET - CLEAN FOOD CRUSH
From cleanfoodcrush.com
EASY BUTTERNUT SQUASH SKILLET – MY NEW FAVORITE SIDE …
From eatathomecooks.com
THIS ONE-POT BUTTERNUT & CABBAGE STEW IS LIKE A WARM …
From thekitchn.com
10 BEST BUTTERNUT SQUASH CABBAGE SOUP RECIPES - YUMMLY
From yummly.com
BUTTERNUT SQUASH GROUND BEEF CABBAGE RECIPES
From recipes.sparkpeople.com
COLD WEATHER CABBAGE SOUP WITH BUTTERNUT SQUASH …
From veryveganval.com
ROASTED BUTTERNUT SQUASH TACOS - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH HASH BREAKFAST SKILLET - FEARLESS DINING
From fearlessdining.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
BUTTERNUT SQUASH, SAUSAGE, AND KALE GNOCCHI SKILLET - RECIPE RUNNER
From reciperunner.com
30-MINUTE CABBAGE AND SAUSAGE SKILLET - THE ROASTED ROOT
From theroastedroot.net
SAUSAGE AND BUTTERNUT SQUASH SKILLET | CYNTHIA EATS
From cynthiaeats.com
BUTTERNUT SQUASH SKILLET PASTA - LIFE IS BUT A DISH
From lifeisbutadish.com
BRAISED BUTTERNUT SQUASH AND GROUND TURKEY SKILLET
From mesadevida.com
ROASTED BUTTERNUT SQUASH KALE SALAD - RAINBOW PLANT LIFE
From rainbowplantlife.com
ROASTED BUTTERNUT SQUASH RICE SKILLET - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
MASHED BUTTERNUT SQUASH - WELL PLATED BY ERIN
From wellplated.com
EASY GROUND BEEF AND SQUASH SKILLET - LOW CARB YUM
From lowcarbyum.com
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA SKILLET
From ambitiouskitchen.com
OUR SIMPLEST AND MOST SATISFYING CABBAGE SKILLET MEALS
From tasteofhome.com
HOW TO COOK BUTTERNUT SQUASH ON STOVE - CREATE KIDS CLUB
From createkidsclub.com
BUTTERNUT SQUASH RECIPE IN A SKILLET - MYFOODCHANNEL
From myfoodchannel.com
BUTTERNUT AND CABBAGE MILD CURRY [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
THE NEW VINTAGE KITCHEN!A VERMONT INNKEEPER'S COLLECTION OF …
From vintagekitchen.org
ONE PAN BUTTERNUT SQUASH AND CHICKEN THIGHS WITH SAGE AND …
From talkingmeals.com
SQUASH CABBAGE AND SAUSAGE - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH GROUND BEEF CABBAGE RECIPES - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH AND BLACK BEAN SKILLET DINNER RECIPE
From recipes.net
WARM BUTTERNUT, RED CABBAGE, QUINOA, AND ALMOND SALAD
From simpleseasonal.com
GINGERED BUTTERNUT SQUASH STUFFED CABBAGE FOOD HOME FLAVOR
From foodhomeflavor.com
SKILLET BUTTERCUP SQUASH WITH BACON - MAGNOLIA DAYS
From magnoliadays.com
ONE-PAN CHICKEN AND CABBAGE (MADE IN LESS THAN 30 MINS)
From primaverakitchen.com
LIGHTENED UP BUTTERNUT SQUASH MAC AND CHEESE - HOW SWEET EATS
From howsweeteats.com
TENDER PORK STEAKS | RECIPE | BAKED DISHES, RECIPES, BAKING
From pinterest.com
ONE-POT BUTTERNUT & CABBAGE STEW - GREEN KITCHEN STORIES
From greenkitchenstories.com
BUTTERNUT SQUASH AND BLACK BEAN SKILLET DINNER – LIFEWRAP
From lifewrap.org
SAUSAGE BUTTERNUT SQUASH SKILLET - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
CUMIN BEEF STIR-FRY WITH ROASTED BUTTERNUT SQUASH
From iheartumami.com
KIELBASA & BUTTERNUT SQUASH SKILLET (WHOLE30) - COOK AT HOME MOM
From cookathomemom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love