Squashedcabbage Recipes

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SQUASH CAKE



Squash Cake image

Make and share this Squash Cake recipe from Food.com.

Provided by sheila

Categories     Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 (14 ounce) can squash
4 eggs
1 3/4 cups sugar
1 1/2 cups oil
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup raisins
1/2 cup walnuts

Steps:

  • At low speed, beat the squash, eggs, sugar and oil.
  • In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
  • Gradually mix together.
  • When mixed, add raisins and walnuts.
  • Put in tube pan.
  • Bake at 350°F degrees for 1 hour.

BOILED CABBAGE



Boiled Cabbage image

This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty's Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

4 slices thick-cut bacon (about 4 ounces), coarsely chopped
4 tablespoons unsalted butter
1 1/2 cups low-sodium chicken broth
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 medium head savoy cabbage (about 2 1/2 pounds), cored and chopped into 1- to 2-inch pieces

Steps:

  • Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
  • Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
  • Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.

OLD-FASHIONED STUFFED CABBAGE



Old-Fashioned Stuffed Cabbage image

Stuffed Cabbage is an old-fashioned, comforting recipe that pairs cabbage with beef and rice in a big casserole that's sure to satisfy.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 1h55m

Yield 8

Number Of Ingredients 15

1 pound ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 cup cooked brown rice
1 tablespoon mustard
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
1 head green cabbage
1 tablespoon olive oil
2 cloves garlic (minced)
1 (16-ounce) can tomato puree
1 (14-ounce) can diced tomatoes (undrained)
2 bay leaves
1/2 teaspoon salt

Steps:

  • Gather the ingredients.
  • In a large saucepan, combine the ground beef with the onion and 2 cloves of the garlic; cook and stir to break up the meat until the beef is browned and the onion and garlic are tender; drain well and set aside.
  • In a large bowl, mix together the beef mixture, the cooked rice, mustard, egg, and salt and pepper until combined.
  • Cut out the core end of the cabbage and remove and discard some of the exterior leaves. Then carefully remove 8 whole perfect leaves . Soak the leaves in hot water in a large bowl until they are limp and pliable.
  • Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F.
  • Then, in the same large skillet, sauté 2 cloves of garlic in the olive oil until tender, about 2 to 3 minutes.
  • Add the tomato puree, diced tomatoes, bay leaves, salt, and pepper. Simmer this sauce for 15 minutes, stirring frequently. Then remove and discard the bay leaves.
  • Place the stuffed cabbage rolls in a Dutch oven or large casserole. Top the rolls with any remaining meat mixture. Pour the tomato sauce mixture over all.
  • Cover the casserole and bake for 80 to 90 minutes or until the cabbage rolls are tender.
  • Serve the stuffed cabbage with the sauce. Enjoy.

Nutrition Facts : Calories 280 kcal, Carbohydrate 23 g, Cholesterol 74 mg, Fiber 6 g, Protein 20 g, SaturatedFat 4 g, Sodium 432 mg, Sugar 9 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g

SQUASHED CABBAGE



Squashed Cabbage image

This recipe was submitted by another member, and I adopted it when she made a dramatic exit from the site. I have not tried it, but will make my own comments when I do. Her original intro: "I actually made this up, I am getting braver. It is the simplest thing in the world and very tasty, I served it with grilled chicken."

Provided by Ms B.

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 small cabbage
2 small zucchini or 2 small yellow squash
1 small onion
2 garlic cloves
3 tablespoons butter
salt
pepper

Steps:

  • Shred cabbage.
  • Shred onion, I used my cheese grater.
  • Shred squash.
  • Dice garlic.
  • In medium pot melt butter.
  • Add the cabbage, onion, squash and garlic.
  • Stir often.
  • Cook until the veggies are still a little crisp.
  • Salt and pepper to taste.

Nutrition Facts : Calories 138.2, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 100.2, Carbohydrate 14.2, Fiber 5, Sugar 8.2, Protein 3.6

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