Cabbage And Red Pepper Gratin Recipes

RED CABBAGE AND GRAPE SALAD

Steps:

• Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

CABBAGE AU GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
• Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
• Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
• Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.

AU GRATIN CABBAGE

Steps:

• In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish. , In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

GREENS AND RED CABBAGE GRATIN

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.
• Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.
• Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.

CABBAGE AND RED PEPPER GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
• Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
• Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

FRIED CABBAGE WITH CARROTS AND PEPPERS

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

RED PEPPER AND CABBAGE PICKLE

Steps:

• Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
• Squeeze out liquid from the cabbage; drain.
• Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
• Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.