Time 40m Yield Serves 8 (serving size: about 1 1/2 cups) Number Of Ingredients 13 Steps:
Preheat oven to 350˚F. Melt 2 tablespoons of the butter in a large skillet set over medium. Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes. Transfer to a 3-quart lightly greased (with cooking spray) baking dish. Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute. Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes. Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture. Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined. Sprinkle breadcrumb mixture evenly over cabbage. Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.
Time 15m Yield 6 Number Of Ingredients 7 Steps:
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Time 50m Yield 1 casserole, 6 serving(s) Number Of Ingredients 7 Steps:
Preheat over to 375 degrees. Grease a 2-quart casserole. Cook cabbage in boiling, salted water for 10 minutes. Drain and let cool; chop finely. In mixing bowl, blend eggs, 3 Tablespoons butter, cream, salt and pepper; stir in cabbage. Turn into casserole dish. Blend remaining butter with bread crumbs and sprinkle over cabbage. Bake 30 minutes.
Time 13m Number Of Ingredients 10 Steps:
Cut out the cabbage’s core and use a food processor or a knife to shred the cabbage leaves. (I remove the outer layer of cabbage leaves first and discard them before chopping.) Add the shredded cabbage and all the ingredients (onion, chicken apple cider vinegar, butter, Old Bay or Cajun seasoning, garlic powder, red pepper flakes, salt, and pepper) into the Instant Pot stainless steel inner pot. Sink the chopped cabbage as much as you can into the liquid broth. Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 4 minutes. When the cooking time is finished, allow a natural pressure release for at least 4 minutes. To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable. Serve Black folks Southern cabbage recipe warm and enjoy!
More about “southern baked cabbage recipes”
Time 50m Yield 10 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add cabbage and cook, stirring occasionally, until tender, about 5 minutes. Drain thoroughly. Melt 5 tablespoons butter in a large skillet over medium heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in condensed soup and poppy seeds. Add 8 ounces Cheddar cheese; stir until melted. Remove from the heat and stir in drained cabbage, sour cream, salt, and pepper. Transfer to a 2-quart baking dish. Melt remaining 1 tablespoon butter in a small skillet over medium-low heat. Add bread crumbs; cook and stir until lightly browned. Sprinkle over the casserole with remaining Cheddar. Bake, uncovered, in the preheated oven until heated through, 20 to 30 minutes.
