Braised Cabbage

For me...some of the most simple ingredients provide the maximum flavor.   Cabbage, both raw and cooked is so good.   Here is my favorite cooked version. 

Nothing beats a saute of bacon and onions!

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Braised Cabbage

Side dish, Vegetables

1 tb butter

1 tb caraway seeds
1  bacon slice; small dice
1 sm onion; fine dice
1 sm cabbage; fine shred
  salt & pepper; to taste
1 tb Splenda
1 tb vinegar

Melt better in saute pan.  Add caraway seeds, bacon and onion, cook until soft.

Lower pan heat and add shredded cabbage.  Add salt & pepper to taste; sprinkle Splenda or sugar over cabbage.  Cover and cook for 25-30 minutes.  Cabbage will reduce as it cooks.  Just before serving, sprinkle vinegar, to taste, and combine.

Nice side dish with roast pork or roast chicken.

Notes:  ©WHStoneman

Yield: 2 servings


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Cabbage added to bacon saute

Ready to Enjoy!  

Spinach Stuffed Tomatoes

I received a challenge to made something different for a steak dinner side dish.   Sometimes it is just fun to look in the refrigerator and see what can be created.   I had spinach, but no tomatoes!   Had to go to the grocery to get some since  my crop was a total failure this year.   Hoping better for next year.  


I did find some firm hot house tomatoes....removed the tops and cleaned out the seeds and pulp.  Be sure to save pulp for tomato sauce or soup., etc.  Sauteed onion, added toasted walnuts and put a huge amount of spinach on top.  Covered and let the steam do its job.   Of course, the spinach reduced and we were ready to prepare for the oven.  The bottom right photo was ready for the oven!

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Spinach Stuffed Tomatoes

2 lg tomatoes

salt for draining tomato

1 tb butter

1/2 c onions; finely chopped

6 oz baby spinach leaves; stems discarded

salt and white pepper; to taste

nutmeg; to taste

1/2 c cottage cheese
1 tb cornstarch

1 large egg

2 oz cream cheese; room temperature

1/4 c walnuts; toasted

1/4 c Parmesan cheese; grated

1/4 c Italian parsley

bread crumbs

Wash and dry tomatoes. Cut off tops. With a sharp paring knife, cut the ribs and seeds and remove. Save for soup stock if desired. Remove all being very careful not to pierce the sides of the tomato cavity. This is the cavity base for your spinach stuffing.

Salt interior of tomato shells with kosher salt. Set tomatoes upside down to drain for 30 minutes, minimum.

Melt butter in skillet and add chopped onions. Saute on low for 25 minutes until golden.

Add spinach leaves, salt and white pepper, nutmeg, REMOVE from heat and cover with tight fitting lid. The heat from the onions will wilt spinach. Let cool completely.

Mix cottage cheese, cornstarch, egg, and cream cheese. Whisk to combine.

Remove lid from saute pan and add cottage cheese mixture to the spinach

pan. Add toasted walnuts and Parmesan cheese. Stir to combine.

Mix dry bread crumbs and parsley together.

Mound spinach mixture in each drained and patted dry tomato shell. Pack top with bread crumb mixture, adding extra shavings of Parmesan cheese if desired. 

Bake in 350F preheated oven for 35 minutes or until topping has browned and tomato is bubbling.

I have tried this recipe with vine ripe tomatoes and also with hot house tomatoes. I find the hot house tomatoes hold their shape a little better in the oven while the garden tomatoes sometimes split.

Notes: adapted from the Silver Palate Cookbook

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Enjoy the rest of this summer....gonna be over soon!

Sweet And Sour Red Cabbage

Here is a nice dish to serve with a Pork Roast and just as good with the leftover pork.   Good flavors and very low in calories.   I use a little Splenda instead of sugar.  The natural sugars are in the onion and cabbage.   

 

  

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Sweet And Sour Red Cabbage


1 medium red onion, sliced
3 tablespoon butter
2 large garlic cloves, minced
4 cup red cabbage, shredded
1/2 teaspoon salt
1 1/2 teaspoon caraway seeds
1  bay leaf
fresh pepper; to taste
3 tablespoon vinegar
1 tablespoon sugar; or Splenda
1/2 cup water
 parsley; minced, to taste

Saute the onion slowly in butter with garlic. Add shredded cabbage and all the other ingredients except the parsley. Toss and turn to mix, then cover pan and boil rather hard for about 10 minutes, tossing occasionally and adding a little more water if all the water has not boiled away before cabbage is just tender. If liquid has not evaporated entirely, boil hard uncovered for a few minutes. Taste and correct seasonings.  The vinegar helps preserve the colors in the cabbage,  but this recipe can be made with regular cabbage.

If cooked in advance, set aside uncovered; cover and heat through, tossing, when ready to serve.

Toss with the fresh parsley and turn out onto a hot vegetable dish.

Yield: 6 servings




©WHStoneman 2011

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