SPICY SAUTÉED CABBAGE WITH CHICKPEAS AND PARMESAN
Steps:
- Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7-8 minutes. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.
PESTO-SEASONED SAUTEED CABBAGE
Make and share this Pesto-Seasoned Sauteed Cabbage recipe from Food.com.
Provided by Involuntary Sparkle
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred cabbage very thinly, or use food processor slicing blade.
- Heat olive oil in a large skillet over medium high heat.
- Add garlic and pinenuts and saute until the garlic is aromatic, 1 minute.
- Add cabbage and stir to coat with oil. Saute until slightly wilted, 3-5 minutes.
- Remove skillet from heat, stir in basil and top with Parmesan.
Nutrition Facts : Calories 142.4, Fat 10.2, SaturatedFat 1.4, Cholesterol 2.7, Sodium 75.8, Carbohydrate 11, Fiber 4.1, Sugar 6, Protein 4.8
ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS
This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.
Provided by Hetty McKinnon
Categories dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
- In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
- Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
- Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
- After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
- Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
- To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.
SPICY SAUTEED CABBAGE
This is a recipe that I came up with just because I had bought a cabbage, didn't know how to cook it, and had these ingridients for it. lol! It came out pretty great, and was even good the next day on an Asian chicken sandwich. Enjoy!
Provided by MizEmerilLagasse
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cabbage into 1-inch cubes and seperate the layers.
- Meanwhile, in a large saute pan, heat the butter and olive oil over medium-high heat.
- After pan is hit, add the cabbage and sprinkle on the steak seasoning, garlic salt, and red pepper flakes.
- Saute the cabbage for about 15 minutes until brown.
- Add 1/2 cup water to the pan and cover with a lid.
- Simmer for about 10 minutes, stirring occasionally.
- Uncover and continue to cook until the cabbage is completely brown.
- Add the nutmeg (or cinnamon), and then sprinkle on the cheese before serving.
Nutrition Facts : Calories 94.7, Fat 6.3, SaturatedFat 2.8, Cholesterol 10.2, Sodium 61.6, Carbohydrate 9.4, Fiber 3.9, Sugar 4.9, Protein 2.1
CABBAGE WITH CHICKPEAS
Use this as a side dish for your Greek meals. Serve with chicken kebabs, hummous, roasted red peppers, tzatziki...you get the idea!
Provided by Sackville
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
- Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
- Meanwhile, drain and rinse the chickpeas.
- Shake dry.
- Remove the stalk from the cabbage and shred into strips.
- Wash and shake dry.
- Take the mint leaves and shred finely.
- When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
- Cook for a few minutes, then add the cabbage.
- Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
- Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
- Stir well and cook for 3-4 minutes before turning off heat.
- Taste and adjust the seasoning.
- Leave to rest and cool slightly before topping with a dollop of yoghurt.
Nutrition Facts : Calories 271.3, Fat 11.5, SaturatedFat 1.6, Sodium 607.3, Carbohydrate 39.1, Fiber 8.6, Sugar 6.2, Protein 7.3
SAUTEED CABBAGE
This is very yummy! Red cabbage has a much better flavor than green, so it is better to use. Any spices you want can be used, but salt and pepper is simplest.
Provided by Laura
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over high heat; cook and stir cabbage, onion, red bell pepper, and yellow bell pepper in the hot oil, stirring every 30 seconds, until tender, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 8.4 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 20.5 mg, Sugar 4.3 g
SAUTEED CABBAGE
I grew up on smothered cabbage, but I think this one can beat them all...tender-crisp and fast. See note for caraway.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a saute or frying pan on medium-high heat, melt butter. Add chopped garlic and stir until fragrant, about 1 minute. Do not burn garlic. Add shredded cabbage to garlic and butter, tossing to coat.
- Season with salt and pepper and continue to cook cabbage, tossing occassionally until it just begins to turn golden, about 10-15 minutes.
- Note: Caraway is a great addition. Add 1/2 teaspoon with the garlic and stir until fragrant.
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