Cabbage Muffins Recipes

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GERMAN CABBAGE MUFFINS



German Cabbage Muffins image

Make and share this German Cabbage Muffins recipe from Food.com.

Provided by AZPARZYCH

Categories     Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
2 teaspoons celery seeds
1 tablespoon baking powder
2 cups cabbage (grated)
1 teaspoon salt
2 eggs
1 tablespoon sugar
3/4 cup low-fat milk
2 teaspoons onion flakes
6 tablespoons butter (melted)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
  • Add the grated cabbage and stir into the dry ingredients.
  • Whisk the eggs, milk and melted butter together well.
  • Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven for 20 minute.

CABBAGE MUFFINS!!



Cabbage Muffins!! image

Make and share this Cabbage Muffins!! recipe from Food.com.

Provided by Aroostook

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
2 teaspoons celery seeds
1 tablespoon baking powder
2 cups cabbage, grated
1 teaspoon salt
2 eggs
1 tablespoon sugar
3/4 cup milk
2 teaspoons onion flakes
6 tablespoons butter, melted

Steps:

  • Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
  • Add the grated cabbage and stir into the dry ingredients.
  • Whisk the eggs, milk and melted butter together.
  • Add to dry ingredients and stir quickly.
  • Spoon into greased muffin pans and bake in preheated oven until done.
  • Bake at 400 F for 20 minutes.

Nutrition Facts : Calories 149, Fat 7.4, SaturatedFat 4.3, Cholesterol 52.6, Sodium 347.6, Carbohydrate 17, Fiber 0.8, Sugar 1.7, Protein 3.8

STUFFED CABBAGE CUPS



Stuffed Cabbage Cups image

This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1/4 cup sour cream
8 Savoy cabbage leaves
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 small green bell pepper, diced
1 stalk celery, diced
1 teaspoon paprika
4 ounces ground beef
4 ounces ground pork
1 cup cooked rice (any kind)
1/2 cup fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
  • For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
  • Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

HAMBURGER MUFFINS



Hamburger Muffins image

Like an all in one meatloaf sandwich, even kids love them. My Gramma's recipe, Farmer sure likes these for a lunch on the go!

Provided by THEEFARMERSWIFE

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 45m

Yield 12

Number Of Ingredients 8

3 tablespoons butter, softened
12 slices white bread
1 ¼ pounds ground beef
1 egg
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
  • In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
  • Bake for 30 minutes in the preheated oven, or until meat is cooked through.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 15 g, Cholesterol 72.4 mg, Fat 21 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 9.4 g, Sodium 446.4 mg, Sugar 1.8 g

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