Creamy Bacon Garlic Cabbage

This hearty and mighty delicious Creamy Bacon Garlic Cabbage recipe is a winter favorite! Try it for yourselves:

Creamy Bacon Garlic Cabbage
 

Ingredients
  • 4 slices bacon
  • ¼ cup butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ sour cream
  • 3 cloves garlic, minced
  • 1 medium head savoy cabbage, cored and shredded

Instructions
  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
  2. Whisk the butter, flour, and salt into the drippings in the same pan.
  3. Stir in the cabbage and garlic, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.
  4. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

 

Hungarian Layered Savoy Cabbage

This hearty Hungarian Layer Savoy Cabbage is a wonderful meal that’s easy to make ahead and pop in the oven before eating.

Hungarian Layered Savoy Cabbage
 

Ingredients
  • 1 large head of savoy cabbage
  • 1 pound of ground pork or crumbled tempeh
  • 1 onion, diced
  • 2 roaster peppers, diced
  • 2 roma tomatoes, diced
  • 2 cloves of garlic – minced
  • ¾ cup uncooked rice
  • 2 cups of sour cream
  • Sunflower oil or peanut oil
  • Salt and pepper, to taste
  • 1 tablespoon of smoked paprika
  • 1 teaspoon red pepper flakes

Instructions
  1. Peel the cabbage into individual leaves. Cut out the tough stem or midrib from each leaf. Boil in salted water for 15 minutes, until soft. Drain and let cool.
  2. Meanwhile saute the diced onions and minced garlic in vegetable oil over low heat, stirring frequently. Add the peppers and tomato and continue cooking for another 5 minutes. Add the pork or tempeh, the paprika, red pepper flakes and salt & pepper, to taste. Cook for about 5 minutes, stirring frequently, then pour in a ½ cup of water, cover and cook for another 15-20 minutes.
  3. For the rice: in a pot heat 1 teaspoon of oil, add the rice and roast it for a minute or two, stirring frequently. Pour in 1 ½ cups of water, salt to taste, cover the pot and turn the heat down to low. Cook until all of the water is absorbed; about 15-20 minutes. Turn off the heat and leave the rice in the covered pot.
  4. Grease a medium size baking dish. Put a double layer of savoy cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat/tempeh/ veggie mix. Add a new layer of savoy cabbage, rice and meat/tempeh/veggies and cover with the rest of the savoy cabbage.
  5. Spread 2 cups of sour cream on top and bake it in preheated oven, at 350, for about 30-35 minutes, until the sour cream browns a little bit. Enjoy!

 

Asian Savoy Cabbage Salad

Asian Savoy Cabbage Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 

This recipe is tasty and quick. Feel free to add things like the scallions (chopped up), grilled chicken (sliced), or toasted, slivered almonds
Ingredients
  • 1 cup snap peas, coarsely chopped
  • 4 cups green savoy cabbage, shredded
  • ¼ cup olive oil or Driftless sunflower oil
  • ¼ cup rice or white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 package of ramen noodles
  • 2 teaspoons toasted sesame seeds (to toast simply use a skillet on low heat, stirring constantly until golden brown.

Instructions
  1. Dressing: Mix together the seasoning packet from the ramen noodles, the oil, vinegar, sugar, tamari, ginger, sesame oil, and crushed red pepper. Set aside.
  2. In a large bowl, combine cabbage, peas, and scallions Mix dressing well; pour over cabbage mixture.
  3. Toss lightly to coat.
  4. Break dry ramen noodles into small pieces.
  5. Add noodles to cabbage mixture; toss lightly to mix.
  6. Top with toasted sesame seeds.

 

Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.

 

Sweet & Sour Braised Cabbage

Sweet & Sour Braised Cabbage
Author: 
Cuisine: Asian
 

Ingredients
  • 2 Tablespoons Driftless sunflower oil or olive oil
  • ½ cup vegetable broth
  • ½ head fresh garlic, minced
  • ½ fresh yellow onion, sliced
  • ½ head Savoy cabbage; thinly sliced
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon sugar

Instructions
  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the garlic and onion and cook for 1 minute.
  3. Add the cabbage , increase the heat to high and cook, stirring occasionally, until the cabbage is wilted and starting to brown, about 3 minutes.
  4. Add the broth and cook until the vegetables are tender and the broth has evaporated, about 4 minutes.
  5. Stir in the vinegar and sugar and cook until the vinegar and has evaporated, 1 minute. Season with salt and pepper to taste.