Cabbage With Leeks And Bacon Recipes

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INSTANT POT CABBAGE RECIPE



Instant Pot Cabbage Recipe image

Instant Pot butter cabbage comes out perfectly with just 3 ingredients. Buttered cabbage has never been easier to make than in your pressure cooker with some seasonings.

Provided by The Typical Mom

Categories     Appetizer     Side Dish

Number Of Ingredients 4

1 head cabbage (hard bottom stem removed as much as possible, cubed)
1 stick butter (1/2 cup)
3/4 c broth (vegetable, chicken or beef)
salt and pepper (to taste, just 1/4 tsp garlic salt is good too)

Steps:

  • Cut end off cabbage and cut into cubes approx 1.5"x1.5" squares.
  • Pour broth and put stick of butter into pot with cut cabbage on top.
  • Close lid and steam valve and set to high pressure for 4 minutes followed by a 2 minute natural release.
  • Then quickly release rest of pressure. Taste and season with salt and pepper as desired. Serve immediately for best results.

Nutrition Facts : ServingSize 2 g, Calories 38 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 417 mg, Fiber 4 g, Sugar 5 g

SAUTéED CABBAGE WITH LEEKS AND BACON



Sautéed Cabbage with Leeks and Bacon image

This healthier version of fried cabbage is lightly sautéed with leeks and finished off with oven-roasted bacon. Sautéed Cabbage with Leeks and Bacon is a great choice to serve along with corned beef on St. Patrick's Day but makes for a delicious side dish anytime of year!

Provided by Valerie Brunmeier

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 small head green cabbage
1 large leek
3 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon minced garlic
salt and freshly ground black pepper, (to taste)
6 slices cooked thick-sliced bacon ((not too crispy))

Steps:

  • Cut the cabbage in half and place cut-side down. Slice into 1/2-inch thick slices, discard hard core pieces.
  • Slice off the stem end and the dark green end of the leek and discard (or save for another use). Slice down the entire length of the leek cylinder to cut it in half and expose the center. Cut each half crosswise into 1/2-inch slices. Place the sliced leek in a salad spinner, rinse well with cold water, and spin. Repeat this process, if needed. Alternately, transfer the sliced leek to a bowl of cold water and use your hands to move it around and dislodge and dirt. Drain well in a colander.
  • Melt the butter with the vegetable oil in a Dutch oven or large braiser over MEDIUM-HIGH heat. Add the cabbage, leeks, and garlic. Season with salt and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Tear the bacon into pieces and add it to the pot.
  • Serve immediately.

Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 309 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SAUTEED LEEKS AND CABBAGE



Sauteed Leeks and Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

FRIED CABBAGE WITH BACON



Fried Cabbage with Bacon image

My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.

Provided by Vairy

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 8

Number Of Ingredients 8

5 thick bacon strips, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced, or more to taste
1 medium head cabbage, shredded or chopped
1 teaspoon paprika
1 pinch white sugar
salt to taste
ground black pepper to taste

Steps:

  • Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
  • Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g

EASY CABBAGE WITH LEEKS



Easy Cabbage With Leeks image

This easy sauteed cabbage and leeks recipe is a great side dish to any meal, especially for corned beef, pot roast, or ham.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 45m

Yield 4

Number Of Ingredients 7

1 medium green cabbage
3 large leeks
3 tablespoons butter
1/3 cup chicken broth
1 scant teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Caraway seeds, for optional garnish

Steps:

  • Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!

Nutrition Facts : Calories 189 kcal, Carbohydrate 27 g, Cholesterol 23 mg, Fiber 7 g, Protein 5 g, SaturatedFat 6 g, Sodium 497 mg, Sugar 12 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g

BACON AND LEEK IRISH COLCANNON (GLUTEN-FREE)



Bacon and Leek Irish Colcannon (Gluten-Free) image

This Bacon and Leek Irish Colcannon is the perfect side dish, so rich and indulgent. If you like mashed potatoes, you are going to love this combination of potatoes, cabbage, onions, and bacon! Plus, chive & parsley compound butter takes it over the top!

Provided by Jane Bonacci The Heritage Cook

Categories     Sides

Time 1h20m

Number Of Ingredients 16

1 stick (1/2 cup; 8 tbsp; 113 g) butter, preferably Kerrygold Irish Butter, at room temperature
3 tbsp finely minced chives
1 tbsp finely minced Italian parsley
1-3/4 cups milk
2 cloves garlic, peeled and coarsely chopped
8 slices thick-cut bacon, cut into small pieces
2 tbsp olive oil or bacon drippings
1 medium yellow onion, peeled and thinly sliced
2 cups finely sliced green cabbage, cut into 1-inch long pieces
3 large leeks, white and light green parts only, sliced, and very well rinsed (see Note)
2 to 3 lb Russet potatoes, scrubbed clean
1 stick (1/2 cup; 8 tbsp; 113 g) butter, preferably Kerrygold Irish Butter, cut into chunks
Freshly ground black pepper
1/4 cup chopped Italian parsley leaves, plus more for garnish
Minced chives, for garnish
Note: Leeks tend to be sandy, so be sure to rinse all the nooks and crannies thoroughly in cold running water.

Steps:

  • Make the Compound Butter: Place the butter in a bowl and add the chives and parsley. Mix together with a fork until everything is evenly blended and the herbs distributed throughout with no pockets of plain butter. Transfer the butter to a sheet of plastic wrap, form into a thick log, wrap with the plastic, and roll to tighten the wrap around the butter.
  • Place in the refrigerator to firm up. You will unwrap and cut the cylinder into slices when ready to use.
  • Infuse the Milk: In a small saucepan, heat the milk and garlic over medium heat until just below a simmer. Steam will begin to come off the surface and small bubbles will form around the edges. Remove from the heat and set aside to infuse the garlic flavor into the milk. Strain out the garlic before using.
  • Cook the Bacon: In a large skillet, cook the bacon until just barely crispy. Transfer to a paper towel-lined plate to drain. When cool, crumble. Reserve 2 tbsp of the bacon grease.
  • Sauté the Onions, Cabbage, and Leeks: In the same skillet you used for the bacon, heat either the oil or bacon drippings over medium-high heat. When it is shimmering, add the onions, reduce the heat to medium, and cook about 4 minutes, stirring often. Add the cabbage and leeks. Toss everything together; add a little oil if needed. Sauté over medium heat, stirring often, until softened, about 5 minutes. Remove from the heat and sprinkle lightly with freshly ground pepper if desired. Add salt to taste if using the olive oil instead of bacon fat. Transfer to a plate lined with paper towels. Set aside.
  • Cook and Mash the Potatoes: Peel the potatoes and cut into equal-sized cubes. Rinse and place the potatoes in a large saucepan and cover with water by at least an inch. Add a large pinch of salt and bring to a boil over medium-high heat. Lower the heat to medium and cook until fork tender, about 15 to 20 minutes.
  • Pour the potatoes into a colander, drain and transfer to the bowl of your standing mixer fitted with the paddle attachment. Beat until there are no more lumps and the potatoes are smooth.
  • Add the plain butter a few pieces at a time, beating as they melt into the potatoes. With the mixer on low, add the strained milk. Beat on medium until creamy. Taste and add pepper as needed.
  • Assemble the Colcannon: Stir the sautéed cabbage, leeks, onions, half the bacon, and the parsley into the potatoes, mixing just until evenly distributed. Scoop into serving bowls and make an indentation in the center of each serving. Drop a slice of the compound butter in the divots. Sprinkle the tops with a little of the remaining bacon and a pinch or two of chives. Serve immediately.

Nutrition Facts : Calories 685 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 20 grams fat, Fiber 10 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 549 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CABBAGE WITH LEEKS AND BACON



CABBAGE WITH LEEKS AND BACON image

A wonderful side dish with only five ingredients, this is easy to make and delicious. A great dish to serve on St. Patrick's Day, or anytime the mood strikes you! Recipe: southernfood.about.com

Provided by Ellen Bales

Categories     Vegetables

Time 35m

Number Of Ingredients 5

2 large leeks
8 to 10 slice thick bacon, diced
1 Tbsp butter
1 medium head cabbage, chopped
3/4 c chicken broth or water

Steps:

  • 1. Cut the green part and root off the leek, leaving just the white part. Cut in half lengthwise, then rinse well to remove any dirt or grit. Slice thinly and set aside.
  • 2. In a large deep skillet over medium heat, cook the bacon, stirring, until almost crisp. Remove to paper towels to drain, leaving a few teaspoons of bacon grease in the pan.
  • 3. Add the butter to the pan, then add the leeks. Cook, stirring, until wilted, about 4 to 5 minutes. Add the cabbage and the broth or water.
  • 4. Cover and simmer for 10 minutes. Add the bacon, toss, cover, and continue cooking for 5 to 10 minutes more, until cabbage is tender. Add salt and pepper to taste.
  • 5. Serve drizzled with cider vinegar, if desired.

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