CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
SAUTEED CABBAGE AND CARROTS
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by Jehancancook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
- Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
CARROT SOUFFLé (CARROT CASSEROLE)
Make and share this Carrot Soufflé (Carrot Casserole) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
- Boil or steam carrots in until very soft (20 minutes); drain.
- Add butter, salt, and pepper; purée carrots in food processor until smooth.
- Cool slightly.
- Add eggs and cream; blend well.
- Fill casserole dish or ramekins with mixture.
- Set in a baking pan of hot water and bake for 30-35 minutes.
- Serve hot.
Nutrition Facts : Calories 175.1, Fat 14.9, SaturatedFat 8.8, Cholesterol 112.9, Sodium 221, Carbohydrate 8, Fiber 2.1, Sugar 3.6, Protein 3.3
CARROT CABBAGE SLAW
This crunchy salad with a homemade honey dressing is light and could complement almost any main dish. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. , In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and, if desired, nutmeg. Stir into cabbage mixture. Chill until serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
SHREDDED-CARROT-AND-CABBAGE COLESLAW
Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.
FRESH CARROT SOUFFLE
A carrot souffle as good as your favorite restaurant makes!
Provided by Carol
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
- While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
- Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g
CARROT-CABBAGE SOUFFLé
Number Of Ingredients 9
Steps:
- Dissolve gelatin in boiling water. Add reserved pineapple juice. Beat in mayonnaise and pour into a greased loaf pan freeze until firm 1-inch from edge but soft in center, about 20 minutes. Make a collar around a 1-quart soufflé dish. In a large mixer bowl, beat gelatin mixture until fluffy fold in pineapple, cabbage, carrots, raisins and walnuts, then egg whites. Pour into soufflé dish and chill until set. To serve, remove collar and serve from soufflé dish.
Nutrition Facts : Nutritional Facts Serves
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