Cuisine: cabbage

Fried Cabbage With Noodles & Bacon

This Fried Cabbage With Noodles & Bacon is absolutely delicious. It is so simple and quick to make. What makes it is the addition of bacon, parmesan cheese, and a bit of lemon juice at the end. I sometimes have leftover cabbage and this is the perfect way to use it.  I will be putting this on repeat.

By Leslie Blythe

Egg Roll in a Bowl

My friend Kay suggested this old Weight Watcher's recipe for Egg Roll in a Bowl. I made it yesterday for lunch and we loved it. This recipe is a great way to get a healthy and delicious meal on the table quickly. The Asian flavors enhance the dish, which is packed with protein and vegetables. You can also add extra veggies like thinly sliced red bell peppers, and mushrooms to the mix.

By Leslie Blythe

Balsamic Roasted Cabbage

This Balsamic Roasted Cabbage recipe is easy and delicious. They’re brushed with a little olive oil, salt, and pepper, and then get a drizzle of balsamic vinegar and honey. Cabbage is the second most economical cooked vegetable in terms of price per edible cup, second only to potatoes. Not only that, it's loaded with nutritional benefits and there are so many ways to cook it.

By Leslie Blythe

Old-Fashioned Stuffed Cabbage

Old-Fashioned Stuffed Cabbage is the ultimate nostalgic comfort food. Comfort food can be enjoyed year-round, but it’s generally synonymous with cold weather. It's made with ground beef, and rice, wrapped in cabbage and topped with crushed tomatoes. The whole dish can be made ahead and finished off in the oven when ready to serve.

By Leslie Blythe

Melting Cabbage

Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.

By Leslie Blythe

Cabbage with Bacon, Onions and Mushrooms

This sautéed Cabbage with Bacon, Onions, and Mushrooms is so simple to make are is the perfect accompaniment to sausages.

By Leslie Blythe

Kielbasa-Cabbage Stir- Fry

Admittedly, this Keilbasa-Cabbage Stir-Fry is an "oddball" combination of ingredients. I guess that is why it caught my eye! The key is to have your "mise-en-place" (the French phrase mise-en-place means to gather and arrange the ingredients and tools needed before you start cooking). It was very flavorful and had a great texture. You could easily adapt this recipe to suit your taste.

By Leslie Blythe

Scottish Rumbledethumps

This Scottish Rumbledethumps is game-changing. Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are leftover mashed potatoes and cabbage. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.

The beauty of the dish is it can be made the day before and heated up. It can be a side dish alongside a hearty stew, or, if you prefer to eat it on its own, with a fried egg on top.

By Leslie Blythe

Milanese-Style Savoy Cabbage

My husband Eric seems to be obsessed wtih Savoy cabbage lately. He has made several versions. This Milanese-Style Savoy cabbage is loosely based on a recipe from Academia Barilla. Savoy cabbage has a mild flavor, and works really well sliced thinly in soups and stir-fries.

By Leslie Blythe

Drunken Cabbage

I saw this crazy Drunken Cabbage recipe on YouTube. It's a combination of cabbage, bacon, butter and beer. It can be made in the oven or the grill. The next time I make this, and yes there will be a next time, I might slice it into wedges to make individual portions.

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