Creamed Cabbage With Walnuts Recipes

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CREAMY CREAMED CABBAGE



Creamy Creamed Cabbage image

A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!

Provided by Michele O'Sullivan

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 7

1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
1 medium head cabbage, shredded
1 cup grated Romano cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
  • In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
  • In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
  • Bake approximately 30 minutes, until sauce and cheese are bubbly.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g

CREAMED CABBAGE



Creamed Cabbage image

This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 1 serving.

Number Of Ingredients 10

1 bacon strip, diced
2 tablespoons chopped onion
1 tablespoon cider vinegar
1 tablespoon water
1-1/4 teaspoons sugar
1/4 teaspoon salt
Dash pepper
2 cups shredded cabbage
1 small tart apple, peeled and chopped
1/4 cup sour cream

Steps:

  • In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

Nutrition Facts :

CREAMED CABBAGE



Creamed Cabbage image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 pound cabbage, coarsely chopped against the grain
1 clove garlic, minced
Coarse salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg
3/4 cup heavy cream

Steps:

  • Melt the butter in a frying pan and add the cabbage and garlic. Cook, stirring, for about 10 minutes, until the cabbage has softened a bit but is still crunchy.
  • Season with salt, pepper and nutmeg. Stir in the heavy cream and cook for five minutes more. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 387 milligrams, Sugar 5 grams, TransFat 0 grams

CARAMELIZED CABBAGE AND WALNUT PASTA



Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories     weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

  • Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
  • After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
  • Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

CREAMED CABBAGE WITH WALNUTS



Creamed Cabbage With Walnuts image

I hated cooked cabbage when I first tasted this years ago, but then asked in delight, "What is this?" I was hooked! I've been serving it ever since. It's wonderful with pork roast and Waldorf salad. Hope you all enjoy.

Provided by Judikins

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 head cabbage, shredded (7-8 cups)
1 small onion, diced (optional)
2 tablespoons butter
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1/2 cup walnuts
1 cup swiss cheese, shredded
1/4 cup soft breadcrumbs

Steps:

  • Cook cabbage in 1 quart. of boiling water with 1 t. salt for 7-8 minutes. (Include onion, if using).
  • In separate pan, melt butter over medium heat.
  • Remove from heat; blend in cornstarch, salt and pepper.
  • Gradually blend in milk; cook over medium heat stirring constantly until thick and comes to a boil.
  • Drain cabbage well.
  • Arrange layers of cabbage, walnuts, sauce and cheese in layers in greased 1 1/2-2 quart casserole, ending with layer of cheese.
  • You can also add a cup of diced corned beef or pastrami for a wonderful change.
  • Bake at 450F 15-20 minutes.

Nutrition Facts : Calories 269.9, Fat 18.4, SaturatedFat 8.1, Cholesterol 38.1, Sodium 529.7, Carbohydrate 18, Fiber 4.2, Sugar 6, Protein 11.4

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