Steamed Root Vegetables And Cabbage With Dill Recipes

STEAMED CABBAGE AND ROOT VEGETABLES WITH FRESH DILL

Steamed Cabbage and Root Vegetables with Fresh Dill image

Provided by Jayne

Time 38m

Number Of Ingredients 7

Ingredients

1 small cabbage
3 carrots julienned in 2 ½ inch strips
1 large turnip julienned in 2 ½ inch strips
1 large rutabaga julienned in 2 ½ inch strips
2 tbsp melted butter
2 - 3 tbsp finely chopped dill
salt and pepper to taste

Steps:

Plunge the cabbage whole into boiling water for 1 minute.
Rinse under cold water. Remove 6 outer leaves in tact. Set aside.
Chiffonade (cut into thin strips) the remainder of the cabbage head.
Beginning with the carrots, steam for about 6 minutes. Keep testing to make sure they are not over cooked. You want them to be crisp.
Next, steam the rutabaga, then the turnips, and finally the cabbage that will more than likely take only a minute.
Toss all the vegetables in a bowl with the butter, lemon juice, and chopped dill.
Arrange the whole cabbage leaves on individual plates. Put a large scoop of vegetables onto each leaf. Serve immediately.

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

Steamed Root Vegetables And Cabbage with Dill image

not set

Provided by BigOven Cooks

Categories Side Dish

Time 30m

Yield 1

Number Of Ingredients 11

Ingredients

1 lb Turnips; peeled and cut into
; fine julienne
; fine julienne
2 tb Unsalted butter; softened
1 lb Parsnips; peeled and cut
2 tb Minced fresh dill plus dill
; fine julienne
1 lb Carrots; peeled and cut into
1 sm Cabbage whole
; garnish
2 tb Cider vinegar

Steps:

In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs. Serves 4. Gourmet March 1992

Nutrition Facts : Calories 1096 calories, Fat 4.720621688 g, Carbohydrate 254.202761546 g, Cholesterol 0 mg, Fiber 103.50058614371 g, Protein 50.708009041 g, SaturatedFat 1.4027091769 g, ServingSize 1 1 Serving (5003g), Sodium 967.236651966667 mg, Sugar 150.70217540229 g, TransFat 1.4888265064 g

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

Steamed Root Vegetables and Cabbage with Dill image

Categories Side Steam Christmas Thanksgiving High Fiber Vinegar Carrot Parsnip Turnip Fall Healthy Cabbage Christmas Eve Dill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 small head of cabbage
1 pound carrots, peeled and cut into fine julienne
1 pound turnips, peeled and cut into fine julienne
1 pound parsnips, peeled and cut into fine julienne
2 tablespoons unsalted butter, softened
2 tablespoons cider vinegar
2 tablespoons minced fresh dill plus dill sprigs for garnish

Steps:

In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

PERFECT CABBAGE WITH DILL

Perfect Cabbage with Dill image

We really love this cabbage served with corned beef or a roasted pork loin. My family just loves this cabbage. The longer the cabbage is cooked, the softer it gets, so make it how you prefer.

Provided by Blue Buddha

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

4 tablespoons salted butter
1 head cabbage, cored and cut into large pieces
½ cup water
1 tablespoon dried dill weed
salt and ground black pepper to taste

Steps:

Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 176.2 mg, Sugar 9.4 g

STEAMED CABBAGE AND VEGETABLES

Steamed Cabbage and Vegetables image

I found the inspiration for this recipe which I just created today from an old nursing home cookbook in Crisfield, Maryland. This is easy to assemble and is healthy. It may be served as a side dish or as a soup, if you dish it up with the broth. Either way, it is good with ham or corn beefed brisket. Add various seasonings according to your taste. It you want potatoes in there, add a few quartered ones during the last half hour of cooking time.

Provided by Debaylady

Categories Vegetable

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 medium head of cabbage, shredded
1 (8 ounce) package carrots, baby
1 (8 ounce) package mushrooms, sliced and cleaned
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
3 medium turnips, chopped
1 1/2 cups water
1 cup chicken broth, low-fat
1/2 teaspoon sugar
2 tablespoons butter
salt
pepper

Steps:

In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
Slowly add the water and chicken stock.
Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
Dot with butter.
Cover; bring to a boil.
Simmer for an hour or until veggies are fork tender.

Nutrition Facts : Calories 104.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 190.9, Carbohydrate 16.9, Fiber 5.3, Sugar 9.7, Protein 4.3

STEAMED CABBAGE

Steamed Cabbage image

This is delicious! It's the only way my family will eat cabbage other than in coleslaw. Hehe. I like to serve it with sliced avocado.

Provided by hobbyzu

Categories Side Dish Vegetables Onion

Time 28m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons margarine
1 onion, chopped
2 slices green bell pepper
1 medium head cabbage, cored and coarsely chopped
¼ cup water
1 clove garlic, crushed
2 sprigs fresh thyme
1 scotch bonnet chile pepper
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 95.8 calories, Carbohydrate 15 g, Fat 3.9 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 97.4 mg, Sugar 6.6 g

STEAMED WINTER VEGETABLES

Steamed Winter Vegetables image

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound small red potatoes, cut into 1-inch chunks
1/2 pound brussels sprouts, halved
2 medium parsnips, peeled and cut into 1/2-inch chunks
1 small turnip, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/4- to 1/2-inch slices
4-1/2 teaspoons butter
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons white vinegar
1-1/2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Steps:

Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROOT VEGETABLES (STEAMED)

Root Vegetables (Steamed) image

A savoury vegetable dish that is very delicious - The recipe came from a magazine called "Saltscapes".

Provided by Chef mariajane

Categories Vegetable

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

6 medium carrots
5 parsnips
1 medium turnip
1/4 teaspoon lemon rind, grated
1 teaspoon butter
1 tablespoon parsley, chopped

Steps:

Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 2 1/2 -inches. Place in steamer over boiling weater and steam until tender but not soft, about 10 minutes.
Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.

Nutrition Facts : Calories 21.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 1, Sodium 37, Carbohydrate 4.3, Fiber 1.3, Sugar 2.2, Protein 0.5

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