SMOTHERED CABBAGE
This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.
Provided by Sandra Garth
Categories Side Dish
Time 3h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
- Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
- Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
- Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 9.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 3.2 g, Sodium 448.7 mg, Sugar 5.4 g
SIMMERED CABBAGE
Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and -- let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
- Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
- Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
- Taste and adjust seasoning, serve hot.
SIMMERED DUCK WITH CABBAGE & POTATO
Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don't shake the pan or move the duck.
- Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.
- Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.
Nutrition Facts : Calories 815 calories, Fat 61 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE
Thihttp://www.recipezaar.com/members/subm/editr2.php?sid=1598379 Editing Simmered Cabbage, celery, onions, carrots in Broth/Base is a base recipe to add meats, fish, noodles or rice. You can use as a side dish also. The flavor is good with any meat. I use lemon pepper, a commercial grade along with a little salt. Wonderful to freeze. For 4 servings, more if adding other main dish ingredients. 6-8 servings. 10 options lists for 11 dishes. Enjoy.
Provided by Montana Heart Song
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
- In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
- Put the chicken base in water and microwave to dissolve or but all on top of veggies.
- Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
- Serve as a side dish.
- Options:.
- •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
- •Add 2 cups couscous and mix.
- •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
- •Add 3-4 cups cooked ham chunks or leftover ham.
- •Add canned corned beef cubes or leftover corned beef.
- •Add cooked turkey or chicken.
- •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
- •Add cashew nuts and sliced pimentos before serving.
- •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
- •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 89.9, Carbohydrate 11.7, Fiber 3.9, Sugar 6.9, Protein 2.3
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