Time 1h50m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Time 2h Yield 6 servings Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes. Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes. In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish. Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Yield 6 Servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Time 1h55m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Put the cabbage in a medium pot and cover with water. Salt and pepper to taste. Cook for approximately 10 to 15 minutes once boiling. Drain. Spray a 3 quart casserole dish with non stick cooking spray. Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon. Add salt and pepper to taste. Arrange half of the the potatoes on top of mixture. Repeat layers, ending with potatoes on top. Salt and pepper to taste. Mix cream of chicken soup and half and half together; pour over the casserole. Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.
Time 1h45m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray. Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well. Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans. Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.
Time 1h5m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage. Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish. Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices. Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.
Time 1h2m Yield Serves 4 Number Of Ingredients 0 Steps:
Fry bacon, potato, parsnip, garlic and onion in a wide, shallow casserole pan until softish/cooked ie 10/15 mins. Add chopped cabbage and salt and pepper. (Large pinch of paprika and chopped mushrooms/spinach/defrosted peas can be added here if you have them). Cook for another 5 mins. Stir in parmesan and creme fraiche.Cover surface with extra grated parmesan if wanted. Put pan in oven and bake in preheated oven 200c/400f for 30 minutes or so, until top golden.
