Mywayofsteamedcabbage Recipes

BUTTERY STEAMED CABBAGE

Steps:

• Trim the cabbage, then shred it. To shred, cut the cabbage in half, then slice each half into thin slices and separate the slices with your hands into strips, as shown in the video below. Place the strips in a colander and rinse.
• Transfer the rinsed cabbage to a large, deep skillet, without drying it off - the water adhering to the cabbage will allow it to steam. You can a tablespoon of water to the bottom of the pan, but I usually don't find it necessary.
• Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.
• Steam, covered, for about 5 minutes. Uncover, stir, and cook for 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
• Add the butter, garlic, salt, and black pepper, stirring to combine. Cook for 2 more minutes, stirring, until the butter has melted. Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.

STEAMED CABBAGE

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

(MY WAY OF ) STEAMED CABBAGE

Steps:

• In a large frying pan on medium heat, spray pan with Pam.
• Add bacon grease, turn heat down.
• Add butter and sauté onion and mushrooms in grease. (this will caramelize).
• Add rest of seasonings (pepper, beau monde, salt or accent and cayenne pepper opt.).
• Add shredded cabbage, stir well to blend seasoning.
• Cover with lid and steam on low for 20 minutes or until tender.

STEAMED CABBAGE RECIPE 2 WAYS

Steps:

• Gather the ingredients.
• Place the sliced cabbage in a small microwave-safe casserole dish.
• Add 1/4 inch of water.
• Cover and microwave on high for 8 minutes. (If your microwave doesn't have a turntable, rotate the dish 1/4 turn halfway through cooking.)
• Drain the water from the dish.
• Add the butter and salt. Serve and enjoy.
• Fill a large pot with water and set a steam basket or metal colander on top of the pot. The water in the pot should be just below the basket.
• Bring the water to a boil, then add the sliced cabbage to the basket.
• Cover the basket with a lid and steam until the cabbage is tender and crisp. Most cabbage takes about 5 to 8 minutes. Some varieties like napa, bok choy, and savoy cabbage may only take 3 to 5 minutes. (If using a colander, be sure that you leave a little space so the steam can escape. Tilting the lid works quite well.)
• Remove the cabbage from the basket and add butter and salt.
• Serve and enjoy.

STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

SIMPLE STEAMED CABBAGE, SIMPLY GOOD

Steps:

• Cut the 1/2 head of cabbage into 4 wedges, core removed.
• they should be about 1 1/2"-2" on the wide side.
• Place in a steamer, side by side, one cut side down.
• Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
• Butter lightly, salt& pepper.
• Do not over cook.

GROUND BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.