Wittekool White Cabbage Recipes

SPEK MET WITTEKOOL - PORK HOCKS WITH CABBAGE

Spek Met Wittekool - Pork Hocks With Cabbage image

Hollanders like plain, substantial food and lots of it. This recipe is a perfect candidate for the slow cooker in these modern times. Serve with boiled potatoes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pork

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs pork hocks
water
salt and pepper
1 head white cabbage

Steps:

Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
Cook until tender.

Nutrition Facts : Calories 37.8, Fat 0.1, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 8.8, Fiber 3.8, Sugar 4.8, Protein 1.9

WITTEKOOL - WHITE CABBAGE

Wittekool - White Cabbage image

Hollanders like plain, substantial food and lots of it. This vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs heads of cabbage, shredded
2 tablespoons butter
1/4 teaspoon nutmeg
salt and pepper, to taste

Steps:

Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
Drain well; add butter and seasonings.

Nutrition Facts : Calories 70.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 8.5, Fiber 3.5, Sugar 5.5, Protein 2.2

BRAISED WHITE CABBAGE

Braised White Cabbage image

Provided by Food Network

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 large head white cabbage
1 cup dry white wine
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon white pepper
8 tablespoons (1 stick) unsalted butter, cold

Steps:

Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.

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