Creamed Cabbage With Walnuts Recipes

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CREAMED CABBAGE



Creamed Cabbage image

This is yummy for St. Paddy's Day!

Provided by Jessica Tripp

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

4 slices bacon
¼ cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
½ cup sour cream

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
  • Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 14 g, Cholesterol 41.5 mg, Fat 20.3 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 645.2 mg, Sugar 6.7 g

CREAMED CABBAGE



Creamed Cabbage image

This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 1 serving.

Number Of Ingredients 10

1 bacon strip, diced
2 tablespoons chopped onion
1 tablespoon cider vinegar
1 tablespoon water
1-1/4 teaspoons sugar
1/4 teaspoon salt
Dash pepper
2 cups shredded cabbage
1 small tart apple, peeled and chopped
1/4 cup sour cream

Steps:

  • In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

Nutrition Facts :

CREAMED CABBAGE WITH WALNUTS



Creamed Cabbage With Walnuts image

I hated cooked cabbage when I first tasted this years ago, but then asked in delight, "What is this?" I was hooked! I've been serving it ever since. It's wonderful with pork roast and Waldorf salad. Hope you all enjoy.

Provided by Judikins

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 head cabbage, shredded (7-8 cups)
1 small onion, diced (optional)
2 tablespoons butter
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1/2 cup walnuts
1 cup swiss cheese, shredded
1/4 cup soft breadcrumbs

Steps:

  • Cook cabbage in 1 quart. of boiling water with 1 t. salt for 7-8 minutes. (Include onion, if using).
  • In separate pan, melt butter over medium heat.
  • Remove from heat; blend in cornstarch, salt and pepper.
  • Gradually blend in milk; cook over medium heat stirring constantly until thick and comes to a boil.
  • Drain cabbage well.
  • Arrange layers of cabbage, walnuts, sauce and cheese in layers in greased 1 1/2-2 quart casserole, ending with layer of cheese.
  • You can also add a cup of diced corned beef or pastrami for a wonderful change.
  • Bake at 450F 15-20 minutes.

Nutrition Facts : Calories 269.9, Fat 18.4, SaturatedFat 8.1, Cholesterol 38.1, Sodium 529.7, Carbohydrate 18, Fiber 4.2, Sugar 6, Protein 11.4

CREAMED CABBAGE



Creamed Cabbage image

Make and share this Creamed Cabbage recipe from Food.com.

Provided by ac842199

Categories     Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium head cabbage
1 large sweet onion
4 -6 slices bacon (or more if you'd like!)
water
1/2-3/4 cup half-and-half
2 -3 tablespoons butter
1 -2 tablespoon grated parmesan cheese
1 -2 teaspoon honey (or equivalent of your desired sweetener)
salt
white pepper

Steps:

  • As the size of a head of cabbage can vary, I've suggested some ingredients with ranges to accommodate different sized heads of cabbage. Adjust and use the ingredients according to size and taste. If you use a lot more bacon than what is called for, consider removing some of the extra bacon drippings so that the dish doesn't become greasy.
  • Wash the cabbage head and remove the first layer or two of exterior leaves (discard) and the core. Thinly slice.
  • Halve the onion and cut each half into 1/2" wide slices.
  • Cut the bacon slices into 1/2"-1" pieces.
  • Add the bacon to a cold, large/deep pot and brown over medium heat. Remove bacon from the pot and set aside. Retain melted bacon fat in the pot.
  • Increase heat to medium-high and add onion. Brown quickly until golden on the edges, but not very soft, stirring frequently.
  • Reduce heat to medium. Add the cabbage to the pot. Stir to mix. Pour 1/4 cup of water over cabbage and cover with a lid.
  • Stir occasionally and check the bottom of the pan to make sure there is still water there. If not, add more water until the bottom of the pot is no longer dry. Cook until just tender-crisp (approx. 10 min).
  • Remove the lid. Add the butter, half and half, and parmesan. Stir well. With the lid off, simmer on low until sauce thickens, stirring frequently.
  • Once the sauce has reached your desired thickness, add the bacon back to the pot, and salt and (white) pepper to taste. Stir well. Remove from heat and serve.

Nutrition Facts : Calories 139.5, Fat 9, SaturatedFat 4.9, Cholesterol 22, Sodium 127.5, Carbohydrate 13, Fiber 4.2, Sugar 6.9, Protein 3.8

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES



Roasted Cabbage With Parmesan, Walnuts and Anchovies image

Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 medium head green cabbage (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil, plus more as needed
Salt, as needed
3/4 cup finely grated Parmesan, plus more for serving
6 anchovy fillets, minced
2 fat garlic cloves, finely grated, passed through a garlic press or minced
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper, plus more as needed
2/3 cup chopped walnuts or other nuts, such as almonds or hazelnuts
1/2 cup chopped fresh dill or cilantro

Steps:

  • Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
  • Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
  • In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
  • Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
  • Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
  • Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

CREAMY CREAMED CABBAGE



Creamy Creamed Cabbage image

A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!

Provided by Michele O'Sullivan

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 7

1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
1 medium head cabbage, shredded
1 cup grated Romano cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
  • In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
  • In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
  • Bake approximately 30 minutes, until sauce and cheese are bubbly.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g

CREAMY CABBAGE



Creamy Cabbage image

This recipe, which was handed down to me from my grandmother, makes a good side dish for any meal. It's a simple way to spruce up a cabbage dish and has always been happily received at potluck suppers.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 8

4 cups shredded cabbage
4 bacon strips
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 cup milk
1 cup soft bread crumbs

Steps:

  • In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 518mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMED COOKED CABBAGE



Creamed Cooked Cabbage image

Shredded cabbage is baked with a sprinkling of sugar, salt and nutmeg, in heavy cream and topped with bread crumbs. Serve with bacon bits, if desired.

Provided by sal

Categories     Side Dish     Vegetables

Time 1h10m

Yield 10

Number Of Ingredients 6

5 cups shredded cabbage
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups heavy cream
1 ½ cups dry bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 16.2 g, Cholesterol 65.2 mg, Fat 18.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 11.2 g, Sodium 273.4 mg, Sugar 3.7 g

CARAMELIZED CABBAGE AND WALNUT PASTA



Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories     weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

  • Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
  • After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
  • Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

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