Best 5 Buttered Cabbage Recipes

BUTTERED-BRAISED CABBAGE

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES

Steps:

• For Corned Beef:
• Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
• For potatoes:
• Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
• Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

SLOW COOKER CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES

Steps:

• For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
• For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
• Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

SAUERBRATEN W/BRAISED CABBAGE & BUTTERED NOODLES

Steps:

• 1. In a large pot, add the canola or olive oil, and heat. Season the meat with salt & Pepper, on all sides. OR NOTE: I BLENDED 1 TABLESPOON EACH OF KOSHER SALT, PAPRIKA, BLACK PEPPER, CUMIN, & ONION POWDER, AND 1 1/2 TABLESPOONS GARLIC POWDER IN A SMALL BOWL, MIXED TOGETHER, AND SPRINKLED LIBERALLY ON ALL SIDES. Saved the remainder for another use later in a small spice bottle.
• 2. Then add the roast to the pot of hot oil and brown on all sides, it will take about 15 minutes more or less. Then I turned the fire off while I prepared the vegetables,As I chopped them I added them to a mediuum size bowl, the onions, celery, carrots, minced garlic,add the white wine vinegar to the bowl, the white wine, the 4 cups of cold water, whole cloves, peppercorns, the bay leaves parsley, thyme, & salt and pepper to the bowl, then stirred and then reheated pot with the roast, and added all of the chopped vegetables mixed with liquids & herbs & spices to the pot. Stir several times, cover pot with lid, & bring to a boil, lower heat and let simmer for 1 1/2 hours. Then turn roast over to other side and recover with lid, and allow to continue to simmer for an additional 1 1/2 hours.
• 3. Transfer the roast to a large platter, cover with foil to keep warm.Strain the liquid in pot to a large bowl, I saved the carrots and added to my cabbage, but it is not neccessary. Save 1/2 cup of liquid to be added to the braised cabbage.
• 4. I had a lot of liquid so you may not need it all. In a large skillet or sauce pan add the butter and heat till melted then whisk in the flour and stir until it is golden brown about 2 minutes. Then stir in the cooking liquid, then stir to mix, and reduce the heat to low, then cook until it is thickened then taste, add salt and pepper to taste. Now add the crushed ginger snaps, and honey to taste.
• 5. Carve the roast into nice thick slices, or it will crumbled if sliced too thin. ( I USED AN ELECTRIC KNIFE, FOR NICE FULL SLICES.) Arrange slices on platter and add the thickened gravy down the middle of meat slices. Served with Braised Red Cabbage & Buttered noodles. I had to add a separate recipe for those since this is quite a long list of ingredients & steps.
• 6. Since I had never made Sauerbraten, & wanted to do a good job, and wanted a trusted recipe, I relied on Bobby Flay, and he has not failed me yet. I love this recipe, but it is quite a bit of work in making the sides to go with it as well, but it is a proven winner as it always is with Bobby Flay. Thanks Food Network & Bobby Flay. I didn't follow exactly but close enough.

BUTTERED-BRAISED CABBAGE

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes.
• Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.