Greens And Red Cabbage Gratin Recipes

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GREENS AND RED CABBAGE GRATIN



Greens and Red Cabbage Gratin image

Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don't just come from the anthocyanins. All vegetables in the cabbage family - the brassicas, also known as cruciferous vegetables - also are packed with sulfur compounds that may help protect the body. I thought this Provençal gratin served six, but it's so good that recently four of us made a meal of it with no trouble. It's a great vegetarian main dish. Serve a green salad on the side.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves four to six

Number Of Ingredients 12

1 pound greens, such as chard, beet greens or kale, stemmed and cleaned in two changes of water
1 pound red cabbage, finely chopped
3 tablespoons olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced or pressed
Salt
freshly ground pepper
2 eggs
1/4 cup chopped flat leaf parsley
1/2 cup rice, preferably a short grain rice like arborio, cooked
2 ounces Gruyère cheese, grated 1/2 cup
2 tablespoons breadcrumbs

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.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

THREE-GREENS GRATIN



Three-Greens Gratin image

This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale (kale will require a minute or two more of blanching). I have kept the seasonings to a minimum as you have plenty to prep, but a Provençal cook would probably add chopped parsley and perhaps savory or rosemary. You won't be using the chard ribs here, but keep them to use in other dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h15m

Yield Serves 6 generously

Number Of Ingredients 16

2 generous bunches Swiss chard (about 2 to 2 1/4 pounds), stemmed and washed in 2 changes of water
Salt
1 pound beet greens or spinach, stemmed and washed in 2 changes of water
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
1 onion, chopped
1/2 pound leeks (1 large or 2 smaller), white and light green parts only, cleaned and chopped
3 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 pound cabbage (1/2 medium), cored and chopped
4 eggs
1 cup cooked rice or farro
Nutmeg
Freshly ground pepper
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
1/4 cup breadcrumbs (optional)

Steps:

  • Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.
  • Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).
  • Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
  • Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
  • Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.
  • Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1049 milligrams, Sugar 7 grams, TransFat 0 grams

SMOTHERED COLLARD GREENS AND CABBAGE



Smothered Collard Greens and Cabbage image

This is a wonderful variation of fried (smothered) cabbage.

Provided by TrudyRudy

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 8

Number Of Ingredients 7

½ pound bacon, chopped
½ large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Steps:

  • Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
  • Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g

COLLARD GREENS GRATIN



Collard Greens Gratin image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces bacon, diced
1 cup sliced baby portabello mushrooms
3/4 cup diced red onion
2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips
1/3 cup butter, plus more for greasing pan
1/3 cup all-purpose flour
2 1/2 cups heavy cream
Salt and ground black pepper
1/2 to 3/4 cup grated Asiago
1/2 cup french-fried onions

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside.
  • In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
  • Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.

RED AND GREEN GRAPE GRATIN



Red and Green Grape Gratin image

Yield Serves 4 to 6

Number Of Ingredients 11

3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons grated lemon zest
1 teaspoon vanilla
3/4 cup red seedless grapes, patted dry
3/4 cup green seedless grapes, patted dry
1/4 cup slivered almonds, toasted lightly
1/4 cup firmly packed dark brown sugar

Steps:

  • In a bowl whisk together the yolks until they are combined, add the granulated sugar, a little at a time, beating, and beat the mixture until it is light and lemon colored. Add the cornstarch and the flour, a little at a time, beating, and beat the mixture until it is combined well. Add the milk, scalded, in a stream, beating, and beat the mixture until it is combined well. In a heavy saucepan bring the mixture to a boil, stirring, add the zest, and simmer the mixture, stirring, for 3 minutes. (The mixture will be thick and custardlike.) Remove the pan from the heat and beat in the vanilla. Strain the pastry cream through a fine sieve into a bowl and chill it, its surface covered with a buttered round of wax paper, for 1 hour. Arrange the grapes in the bottom of a 6-cup flameproof gratin dish, spoon the pastry cream over them, spreading it evenly, and sprinkle the almonds over the cream. Sprinkle the brown sugar over the almonds and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is bubbly and golden on top.

CABBAGE AU GRATIN



Cabbage Au Gratin image

Make and share this Cabbage Au Gratin recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 11

6 cups cabbage, shredded
1 cup carrot, shredded
2 green onions, chopped
3 tablespoons butter
1 cup half-and-half
2 eggs
1 -2 cup swiss cheese, shredded
1 teaspoon seasoning salt (or to taste)
pepper
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
1/4 cup parmesan cheese (or to taste)

Steps:

  • Set oven to 350 degrees Fahrenheit.
  • Butter a small-medium casserole dish.
  • In a medium size frypan, saute cabbage, carrot and onions in butter until crisp-tender.
  • Transfer mixture to buttered baking dish.
  • In a bowl, combine half and half with eggs, cheeses, seasoned salt and pepper. Pour mixture over the veggies.
  • Sprinkle with parsley and Parmesan cheese.
  • Bake uncovered for 30 to 35 minutes.
  • Delicious!

Nutrition Facts : Calories 288.7, Fat 22.1, SaturatedFat 13.2, Cholesterol 145.1, Sodium 246.9, Carbohydrate 10.9, Fiber 2.8, Sugar 4.7, Protein 13.3

CREAMY RED AND GREEN CABBAGE



Creamy Red and Green Cabbage image

This traditional side gets a colorful update with a mix of red and green cabbages.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

1 small head red cabbage
1 small head green cabbage
2 teaspoons salt, plus more to taste
4 tablespoons unsalted butter
1 shallot, peeled and minced
1 1/2 teaspoons celery seed
1 cup heavy cream
Freshly ground black pepper

Steps:

  • Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large stockpot of water to a boil; add 2 teaspoons salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.
  • Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant, about 2 minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has slightly thickened, about 5 minutes.
  • Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.

LINDA'S RED AND GREEN CABBAGE SALAD



Linda's Red and Green Cabbage Salad image

I love cold slaw, and I am always experimenting with recipes until I come up with one I really like. This is a GREAT slaw, packed with FLAVOR, and one I really ENJOY!

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups red cabbage, finely shredded
2 cups green cabbage, finely shredded
1/2 cup carrot, shredded
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup green onion, finely chopped
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon mustard seeds
1 cup cider vinegar
1 cup mayonnaise

Steps:

  • Combine all dressing ingredients, except mayonnaise, in a small pan.
  • Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
  • In a lg. bowl, combine all salad ingredients, and mix well.
  • Add dressing, and mix well. Let cool.
  • Add mayonnaise and mix well.
  • Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.

GRATIN OF GREENS



Gratin of Greens image

Provided by James Beard

Categories     Egg     Leafy Green     Rice     Vegetable     Side     Bake     Casserole/Gratin     Spinach     Zucchini     Fall     Healthy     Chard     House & Garden

Yield Serves 6 to 8

Number Of Ingredients 9

2 pounds spinach
Olive oil
2 pounds Swiss chard
2 pounds zucchini
Salt to taste
1 cup cooked rice
3 cloves garlic, chopped
6 eggs
Fine bread crumbs

Steps:

  • Wash and dry the spinach, chop rather fine and cook in a little olive oil in a heavy skillet over medium heat until just wilted. Drain. Chop the chard and cook in the same manner. Dice the zucchini, and cook in 6 tablespoons oil until just tender. Combine the vegetables with salt, the rice and garlic. Transfer to a well-oiled heavy baking dish. Add 3-4 tablespoons olive oil, and heat in a 300°F. oven for 20 minutes. Add the eggs, well beaten, sprinkle with crumbs and return to the oven until the eggs just set. Eat warm or cold.

RED AND GREEN CABBAGE SLAW



Red and Green Cabbage Slaw image

Enjoy this colorful slaw made using red and green cabbage - side dish ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 9

1/4 cup mayonnaise (do not use salad dressing)
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup chopped fresh parsley

Steps:

  • In large bowl, mix all dressing ingredients until well blended.
  • Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

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