Savoycabbageaugratin Recipes
SAVOY CABBAGE AU GRATIN
Make and share this Savoy Cabbage Au Gratin recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat chicken stock in a large saucepan, over a high flame.
- Add cabbage and simmer for 6 minutes.
- Drain and reserve 1 cup stock.
- Place cabbage in a large casserole, set aside.
- Heat butter to melt in a double-boiler.
- Whisk in flour to blend well.
- Gradually whisk in milk and reserved stock.
- Heat and stir, until thickened.
- Add to cabbage in casserole-mix well.
- Top with buttered crumbs and lemon slices.
- Bake, uncovered,@ 400 degrees for 20 minutes.
- Remove from oven.
- Serve hot.
Nutrition Facts : Calories 300.5, Fat 16.1, SaturatedFat 9.2, Cholesterol 39.1, Sodium 266.1, Carbohydrate 32.6, Fiber 2.7, Sugar 1.9, Protein 9.3
CABBAGE AU GRATIN
This recipe has boiled cabbage, smothered in a creamy white sauce, layers of cheese, then topped with more white sauce and bread crumbs. Yummy anytime.
Provided by Pat Bates
Categories Side Dish Casseroles
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
- Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
- Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
- Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.
Nutrition Facts : Calories 572 calories, Carbohydrate 43.4 g, Cholesterol 59.8 mg, Fat 35.6 g, Fiber 8.7 g, Protein 22.8 g, SaturatedFat 15.1 g, Sodium 1258.3 mg, Sugar 15.1 g
CABBAGE AU GRATIN
I think this recipe is the perfect example of "Mom's Sunday Best". It was a favorite with me and my 10 brothers and sisters. We thought Mom was the world's best cook and she always outdid herself on Sundays!- Linda Funderburke, Brockport, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish., In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
SAVOY CABBAGE
Provided by Bryan Miller And Pierre Franey
Categories side dish
Time 5m
Yield 8 servings
Number Of Ingredients 1
Steps:
- Bring a large pot of salted water to a boil, add the cabbage, and stir. Return to a boil, reduce to simmer, and cook, stirring, for 3 minutes. Drain and chill.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 2 grams
AU GRATIN CABBAGE
MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Richland, Washington
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish. , In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 156 calories, Fat 8g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 345mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
SAVOY CABBAGE AU GRATIN
Make and share this Savoy Cabbage Au Gratin recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat chicken stock in a large saucepan, over a high flame.
- Add cabbage and simmer for 6 minutes.
- Drain and reserve 1 cup stock.
- Place cabbage in a large casserole, set aside.
- Heat butter to melt in a double-boiler.
- Whisk in flour to blend well.
- Gradually whisk in milk and reserved stock.
- Heat and stir, until thickened.
- Add to cabbage in casserole-mix well.
- Top with buttered crumbs and lemon slices.
- Bake, uncovered,@ 400 degrees for 20 minutes.
- Remove from oven.
- Serve hot.
Nutrition Facts : Calories 300.5, Fat 16.1, SaturatedFat 9.2, Cholesterol 39.1, Sodium 266.1, Carbohydrate 32.6, Fiber 2.7, Sugar 1.9, Protein 9.3
AU GRATIN CABBAGE
I have an organic box of vegetables delived to my door once a week, and a recipe came along with 3 small heads of cabbage. The recipe came from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I served it with Danish meatballs by Bergy(recipe #12845) and a boiled potato.
Provided by Scandigirl
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute until crisp tender in fry pan coated with cooking spray.
- Transfer to greased 1-quart or 1 litre baking dish.
- Combine milk, egg and cheese in a small bowl. Pour over vegetables.
- Garnish with 1 tablespoons chopped fresh parsley and 1 tablespoons grated parmesan cheese.
- Bake at 350 degrees F, for 30-35 minutes.
CABBAGE AU GRATIN
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
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
ROASTED SAVOY CABBAGE WITH RAISINS
Categories Fruit Side Roast Vegetarian Raisin Fall Cabbage Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
- Tear cabbage into large pieces.
- Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.
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- Preheat oven to 350°F. In a large Dutch oven over medium-high heat, add the butter, scallions, and cabbage and a generous pinch of salt. The cabbage will cook down quite a bit–if it doesn’t all fit at first, let some of it cook down and add the rest when there is room. Saute, stirring frequently, until the cabbage is tender and beginning to brown in spots, about 10-12 minutes. Add the stock, bring to a boil, and cook for an additional 2 minutes or so. Remove from the heat, cover with a tight fitting lid or aluminum foil, and transfer to the oven.
- Cook for 45 minutes. Remove the cover, and cook for an additional 20 minutes or until most of the liquid has evaporated. Turn the oven up to 375°F, scatter the cheese over the top of the cabbage, and cook, uncovered, until the cheese is melted, about 10 minutes.
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