Cabbage In Milk Recipes

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CABBAGE SUCCESS



Cabbage Success image

This is a wonderful dish I created for my family one day. It can be very tasty if you follow instructions carefully. It is a magnificent sidedish for any of your favorite dishes, so enjoy!

Provided by SKBHONEY

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 cup whole milk
1 tablespoon brown sugar
1 head cabbage, cored and shredded
1 onion, chopped
1 pinch salt
1 pinch white pepper

Steps:

  • Melt butter in a large saucepan over low heat. Add the milk, and cook for about 5 minutes, or until hot. Stir in the brown sugar until dissolved. Stir in cabbage and onion, and season with salt and white pepper. Simmer over medium heat until sauce is creamy, and the onion is tender.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 9.2 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 107.6 mg, Sugar 11.1 g

CABBAGE IN MILK



Cabbage in Milk image

After I found out how nice carrots were in milk,(recipe#160680) I tried with some other vegetables. Turned out better then I would have though!

Provided by Happy Harry 2

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups cabbage, shredded (red or green)
1/2 cup milk (I use 2%)
2 tablespoons unsalted butter
1/2 teaspoon lemon zest, fresh (or orange zest)
1/4 teaspoon sea salt
1/4 teaspoon black pepper, fresh

Steps:

  • Heat milk in saucepan over medium heat.
  • Add cabbage and zest to milk. Cook about 5 minutes, depending on how firm you like it.
  • Stir occasionally.
  • Remove from heat, stir in butter, salt and pepper.
  • * The type of pepper you use is for your choice. I have tried, fresh black pepper and chili pepper. Didn't care for the chili one.

CREAMED GREEN CABBAGE



Creamed Green Cabbage image

This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while milk, butter, and grated Pecorino Romano cheese form a rich, velvety sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 small head green cabbage (about 2 1/2 pounds), cored and shredded (10 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
1/4 cup plus 1 tablespoon finely grated Pecorino Romano cheese (1/2 ounce)
1 tablespoon finely grated lemon zest (from 2 lemons)

Steps:

  • Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a Dutch oven or large pot. Add cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
  • Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
  • Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 162 g, Cholesterol 25 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 206 g

WINTER CABBAGE SOUP



Winter Cabbage Soup image

From SOS Cuisine. I made a double batch and froze part of it so didn't add the milk until I served it. I like it better without the milk and my dbf enjoys it with the milk!! :)

Provided by Redsie

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, thinly sliced
3 1/2 cups cabbage, finely chopped
1 1/2 carrots, shredded
2 teaspoons canola oil
4 teaspoons butter, unsalted
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 3/4 cups chicken broth
1 1/3 cups 2% low-fat milk, partly skimmed

Steps:

  • Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
  • Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
  • Pour in the broth, bring to a boil, then cover and simmer 15 minute Pour in the milk, then adjust the seasoning.
  • Ladle the soup into bowls and serve.

Nutrition Facts : Calories 157.5, Fat 8.8, SaturatedFat 3.9, Cholesterol 16.6, Sodium 903.4, Carbohydrate 13.2, Fiber 2.5, Sugar 9.3, Protein 7.4

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