SAUTEED CABBAGE AND APPLES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
- In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.
CREAMY CABBAGE WITH APPLES AND BACON
Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size.
Provided by Terry Temple
Categories Side Dish Vegetables
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
- Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
- Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
- Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 19.4 g, Cholesterol 13.9 mg, Fat 6.7 g, Fiber 5.1 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 237.4 mg, Sugar 12.6 g
CABBAGE, ONION AND MILLET KUGEL
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn't hesitate to serve this as a main dish.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes. Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl
- In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together. Scrape into the bowl with the cabbage. Add the millet and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
- Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
CABBAGE KUGEL
Yummy and dense and super easy...a great alternative if you like a potato kugel, can be kosher for Pesach. (Pareve or dairy.)
Provided by Kat O Connell
Categories Vegetable Side Dishes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a large baking dish.
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion in the butter until the vegetables are very tender and dark brown, 25 to 30 minutes.
- Whisk eggs, matzo meal, cider vinegar, sugar, salt, and black pepper in a large bowl; allow mixture to rest for about 3 minutes.
- Stir cabbage mixture into egg mixture until well mixed; pour mixture into prepared baking dish.
- Bake kugel in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 16.2 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 4.3 g, Sodium 676.2 mg, Sugar 7.1 g
CABBAGE AND APPLE KUGEL FOR PASSOVER
Found this in "Kosher Tasty Meals" Kadimah Toras-Moshe Cookbook. This dish is made with matzoh meal.
Provided by Oolala
Categories Apple
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put cabbage in boiling salted water(1/2 teaspoon per cup of water) and simmer until tender, about 25 minutes.
- Drain and run cold water over it to cool.
- With paper towels, squeeze dry by the handful and place in a mixing bowl. Add egg yolks, margarine, sugar, lemon juice, apples and salt.
- Stir in the matzoh meal.
- Beat the egg whites until stiff and fold into the cabbage mixture.
- Pour into a greased casserole.
- Place in a preheated oven at 350 degrees.
- Bake for 1 hour.
Nutrition Facts : Calories 288.7, Fat 16.7, SaturatedFat 3.6, Cholesterol 211.5, Sodium 427.2, Carbohydrate 27.5, Fiber 4.8, Sugar 14.9, Protein 9.6
COMFORTING CABBAGE APPLE KUGEL
This is a wonderful, mildly sweet kugel from Crescent Dragonwagon's cookbook, "The Passionate Vegetarian". The cabbage, slowly cooked, almost caramelizes. You can add ¾ tsp. cinnamon and/or ½ cup toasted chopped walnuts or almonds.
Provided by blucoat
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray a 2-quart casserole with cooking spray. Spray a large skillet (not nonstick) with cooking spray and heat the butter in it over medium heat. When the butter has melted, lower the heat slightly and add the cabbage. Cook, stirring often, over low-medium heat for about 20 minutes. Add the apple and cook for 5 minutes more. Sprinkle with 1 tablespoons of the sweetener and the salt, raise the heat very slightly, and cook for 10 minutes more, or until soft and slightly browned. Remove from the heat and let cool slightly.
- As the cabbage cooks, place the bread cubes in a heatproof bowl. Bring the water to a boil and pour it over the bread. Let stand until cool enough to handle, then squeeze the bread dry, discarding the water.
- Mash the soaked bread together with the potato starch, then mash in the egg yolks. Stir in the cooled cabbage, the remaining sweetener, and the raisins.
- Beat the egg whites until stiff and fold them into the cabbage-bread mixture. Spoon into the prepared casserole and bake for 40 minutes, or until set. Serve immediately.
Nutrition Facts : Calories 153.5, Fat 4.6, SaturatedFat 2, Cholesterol 110.8, Sodium 452.9, Carbohydrate 25.6, Fiber 2.5, Sugar 17.1, Protein 4.7
APPLE KUGEL
Make and share this Apple Kugel recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Pour hot water over the broken matzos. Let soak. Press out water and add salt. Add the eggs.
- Mix the apples, sugar, cinnamon, and lemon.
- Grease an 13 x 9 inch baking pan. Layer ingredients: matzo, apple, matzo. Sprinkle with cinnamon.
- Bake for an hour or until done.
SAUTEED CABBAGE AND APPLES
This sauteed red cabbage makes a very elegant side dish. Very budget-friendly too.
Provided by Love2Cook
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
- Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 16.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 81 mg, Sugar 10 g
APPLE MATZOH KUGEL
Make and share this Apple Matzoh Kugel recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Break matzohs in pieces, soak in water and drain.
- Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
- Mix in nuts, apples and raisins.
- Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.
APPLE NOODLE KUGEL
This is easy to make and can be used as a side dish or a dessert. It's great reheated, too.
Provided by SCENT4U
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
- Stir melted butter and noodles in a large bowl.
- Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
- Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Fold egg whites into noodle mixture; pour into prepared baking dish.
- Bake in the preheated oven until browned, about 40 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 56.8 g, Cholesterol 100.9 mg, Fat 6.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.8 g, Sodium 53.8 mg, Sugar 34.1 g
SWEET KUGEL
This kugel is a must on our Holiday table. It's my most requested recipe. There are no measurements for the nutmeg and cinnamon...I just sprinkle a light dusting on the top of the noodles prior to mixing it all together. The photos I've posted show the kugel before baking, after baking and sliced and ready for serving.
Provided by dojemi
Categories European
Time 1h45m
Yield 24 if cut smaller, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Mix drained noodles with eggs, cream cheese (see note), cottage cheese, applesauce, raisins, sugar and spices.
- Melt butter in a 9 x 13" baking dish.
- Add noodle mixture.
- Topping: Mix frosted flakes with enough butter to moisten.
- Sprinkle on top of kugel.
- Cover kugel with foil and bake at 350 degrees for 1 hour.
- Uncover and bake 30 minutes longer checking frequently so top does not burn.
- If it is getting to crisp on top, cover with foil till done.
- NOTE: Please DO NOT omit the cream cheese and nutmeg as mentioned in the review. They are an integral part of the recipe.
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