Foody Friday - Cabbage Casserole

I love cabbage!! I know, weird right? I can't help it, cabbage is one of my favorite things to eat. Since St. Patrick's Day is tomorrow I thought I'd share my newest cabbage recipe! Just because we'll be wearing the green tomorrow doesn't mean we can't shake up the traditional corned beef and cabbage! 

Cabbage Casserole 

(Here's the original recipe, but I made a few changes to it.)

butter

3 cups chopped cabbage (red makes it prettier!)

1/2 cup chopped carrots

1/2 chopped onion

2 eggs, beaten

1/2 c. milk

3 T. shredded cheese

1/4 t. seasoned salt

parsley 

Parmesan cheese

Saute the cabbage, carrot and onion in butter until crisp tender, just a few minutes. In a bowl, combine the egg, milk, shredded cheese and seasoned salt. Add the cabbage mixture and combine thoroughly. Pour mixture into greased 8x8 inch baking dish. Sprinkle with parsley and Parmesan cheese. Bake uncovered 350 degrees for 30-35 minutes or until knife inserted newar the center comes out clean. 

My kids did choke down one spoonful and my husband kept giving my distrustful glances as he dutifully ate his. None of them asked for seconds, but that's okay....because I LOVED IT and I'll gladly eat it all! If you are a cabbage or veggie lover, then this casserole is for you. 

Happy St. Patrick's Day tomorrow! 

Is anyone else celebrating with cabbage? 

Or green beer? 

Happy St. Patrick's to my cousin (you know who you are) who will be celebrating in Terre Haute with LOTS of green beer!! Wish we could join you!! 

Foody Friday - Cabbage Rolls

For Christmas this year I received The All American Cowboy Grill cookbook as a gift. I hadn't looked at it much but I dusted it off this week and found a surprisingly good cabbage recipe that I tweaked a bit to accommodate the ingredients I had available.

Don't like cabbage? Don't worry, the HONEY in this recipe will help you love it!

Cabbage Rolls

1 lg. white cabbage

water

1 t. salt

Filling:

1/2 onion

2 t. minced garlic

1/2 cup ground meat (beef, venison, pork, your choice)

cabbage cooking liquid

1 cup of chopped cabbage

1 (or so) cups of cooked rice

1 t. salt

1 t. ginger

1 t. pepper

Topping:

2 T. honey

butter

cabbage cooking water for basting

Cut the base off the cabbage, and cook in salted water until the leaves are soft. As the cabbage head cooks the outer leaves will fall off. Gently lift them out as they release and allow to cool on a plate until you have about a dozen cabbage leaves. Take out the remaining cabbage and chop up. Reserve the cooking water.

To make the filling, in a skillet, heat a small amount of oil, add onions and garlic, and cook until the onions are clean but not brown. Brown the ground meat with the onions/garlic. Once the meat is cooked add 1 cup of cabbage cooking water, chopped cabbage, rice and spices. Cook over medium heat until heated through. If the mix is too thick add some more cooking water.

Flatten the cabbage leaves. Lift a spoonful of filling onto leaf, roll up, tucking edges around mixture. Place side by side in lightly sprayed 9x9 dish. Drizzle honey on top and dot with a bit of butter. Bake rolls for 1 hour at 350 degrees. Halfway through baking turn over (if you can) and baste with cabbage water.

Makes 6-8 servings. Enjoy!

Foody Friday - Roasted Candied Cabbage

Raise your hand if you like cabbage!! Really? Only me huh? Ah well, after you try this one I won't be alone any longer.

This recipe makes cabbage nice and sweet... like candy! Okay, maybe not just like candy but awfully close.

You'll need 5 cups of chopped cabbage and 3/4 c. of chopped pecans. Melt 3 T. of butter in skillet on high heat. When the butter is nice and hot add the cabbage and pecans. Sprinkle 1 T. of kosher salt and 2 T. of brown sugar on top and stir well until combined. Saute on high heat, stirring occasionally. Cook for about 15 minutes or desired doneness.

Pecans and cabbage don't sound like much of a partnership but it's a surprisingly good balance of flavors. Don't be afraid to start off with less sugar and/or salt and add small amounts until the taste is to your liking.

Let me know what you think!