Best 6 Cabbage And Collard Green Recipes

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**Cabbage and Collard Greens: A Culinary Journey Through Southern Delights**

Cabbage and collard greens are two versatile leafy vegetables that have been gracing Southern tables for generations. These hearty greens are not only packed with essential nutrients, but also brimming with flavor and culinary possibilities. In this comprehensive guide, we'll take you on a journey through the world of cabbage and collard greens, exploring their unique characteristics, health benefits, and showcasing a diverse collection of recipes that capture the essence of Southern cuisine.

From classic Southern staples like braised cabbage and collard greens with smoked turkey or ham hocks, to creative takes on these traditional dishes, such as collard green wraps and cabbage slaw, this article offers a culinary adventure that caters to every palate. Get ready to discover the secrets behind perfectly cooked greens, learn about their nutritional value, and unlock the culinary magic that lies within these humble yet remarkable vegetables.

Let's cook with our recipes!

COLLARDS AND CABBAGE (AWESOME)



COLLARDS AND CABBAGE (AWESOME) image

I have eaten Collards and Cabbage all my life having been raised on a farm. We have a friend who grows wonderful greens and he will sweetly gather and bring them to me. "Thank You Ray Brown !"One of my sisters hates Turnip Greens and didn't think she would like this recipe. However, she took a bite, loved it, and went back for a...

Provided by Jewel Hall

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 8

2 Tbsp canola oil
6 oz slab bacon, cut into 1" slices
1 large yellow onion, roughly chopped
1 c chicken stock
2 lb fresh collards, de stemed and rolled up liked a cigar. use cutting board and cut across into one inch strips.
1 medium cabbage head, cored and roughly chopped
salt and pepper to taste
red pepper flakes to taste

Steps:

  • 1. USE A CUTTING BOARD TO CUT ONION, CABBAGE, and COLLARDS. Rough cut onion and set aside. Core Cabbage, rough cut it and set aside. Place collard leaves on the cutting board, wrong side up. With your big chef knife, strip out the stems and discard. Roll the destemed leaves up like a cigar, cut across and into one inch strips. set aside in a big bowl with cabbage.
  • 2. Heat the oil in a 6 qt sauce pan (that has a lid) on medium heat. Cut bacon into one inch strips and drop into hot oil. Cook and stir bacon until the fat renders, about 6 minutes. Add onion and cook stirring until soft.
  • 3. Add chicken stock over onion and let it come to a boil. Put cabbage and collards in pot with the chicken stock. They will cook down. Sprinkle salt, pepper, and red peppper flakes over cabbage and collards to taste. Don't over do it because the collards and cabbage will cook way down.
  • 4. Place lid on pot and turn temperature down to simmer. Use long tongs and lift the cabbage and collards to mix them as they wilt down. Do this several times as they are simmering. After 25 minutes, remove the lid and allow any extra liquid to cook down. ENJOY !!

COLLARD GREENS AND CABBAGE



Collard Greens and Cabbage image

I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. Cook time approximate. This makes a lot of greens!

Provided by keen5

Categories     Collard Greens

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 medium ham hocks
1 onion, chopped
salt, to taste
pepper, to taste
crushed red pepper flakes, to taste
garlic powder, to taste
4 bunches collard greens, cleaned and cut
1 head cabbage, cleaned and cut up
2 -3 tablespoons bacon fat

Steps:

  • Add the bacon fat to a large stock pot.
  • If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
  • Add your ham hocks to the pot, cover with water, onion and spices.
  • Boil for about an hour.
  • Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
  • Add the cabbage at the very end and cook until wilted or to your desired taste.
  • Remove bones and fat of the ham hocks.

COLLARD AND RED CABBAGE SLAW



Collard and Red Cabbage Slaw image

If you want a change up from regular 'ole slaw, then this is the recipe for you. I love using collard greens whenever I can and this slaw is the perfect vehicle for it. You can serve it right away or you know my motto-the longer it sits, the better it gets.

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1 teaspoon celery seeds
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
6 cups shredded collard greens
4 cups shredded red cabbage
1/2 red onion, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown's House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper.
  • For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FRIED CABBAGE WITH COLLARDS



Fried Cabbage with Collards image

This recipe started off as "Oops I don't have enough cabbage," so I added some collard greens that I had to stretch the portions. It ended up with everyone really loving the combination of the two greens with the smoky bacon, spices, sweet peppers and fragrant garlic. It's two Southern gems wrapped up in one dish. I always top off my cabbage or greens with chow-chow, which is a mixture of tomatoes, diced onions, bell peppers, hot sauce and vinegar. It gives it an extra zing of pickled flavor.

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

4 slices thick-cut bacon, cut into bite-size pieces
1/4 cup diced red bell pepper
1/4 cup diced white onions (I like Vidalia)
2 cups shredded collard greens
1 medium head cabbage, sliced into 1/2-inch-long pieces
1 teaspoon chicken bouillon
1/4 teaspoon kosher salt
1/4 teaspoon Creole seasoning
1/4 teaspoon garlic paste
1/4 teaspoon black pepper
Chow-chow, for serving, optional

Steps:

  • In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.

SMOTHERED COLLARD GREENS AND CABBAGE



Smothered Collard Greens and Cabbage image

This is a wonderful variation of fried (smothered) cabbage.

Provided by TrudyRudy

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 8

Number Of Ingredients 7

½ pound bacon, chopped
½ large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Steps:

  • Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
  • Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE



Spicy Stir-Fried Collard Greens With Red or Green Cabbage image

Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste

Steps:

  • In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams

Tips:

  • Choose fresh, tender greens: Look for cabbages and collard greens with tightly packed leaves and a vibrant green color.
  • Wash the greens thoroughly: Rinse the greens under cold water to remove any dirt or debris.
  • Remove the tough stems: Cut out the tough stems from the cabbage and collard greens before cooking.
  • Use a variety of cooking methods: Cabbage and collard greens can be boiled, braised, sautéed, or roasted.
  • Season to taste: Add salt, pepper, and other seasonings to taste.
  • Serve with a variety of dishes: Cabbage and collard greens can be served with meats, poultry, fish, or tofu.

Conclusion:

Cabbage and collard greens are versatile and delicious vegetables that can be enjoyed in a variety of ways. With their mild flavor and numerous health benefits, they are a great addition to any diet.

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