Best 3 Cabbage Of Ostracism Recipes
Cabbage of Ostracism is a classic and beloved dish that has been enjoyed by people from all walks of life for centuries. Originating in the Mediterranean region, this dish is made with simple, fresh ingredients that come together to create a flavorful and satisfying meal. The main component of the dish is cabbage, which is braised or stewed until tender and infused with the flavors of the other ingredients. These typically include onions, garlic, tomatoes, and a variety of herbs and spices. The dish can be served as a main course or a side dish, and it is often accompanied by rice, potatoes, or bread. With variations found across different cultures and regions, Cabbage of Ostracism offers a diverse range of recipes that cater to various tastes and preferences. From the classic Greek version featuring lemon and oregano to the hearty Italian rendition with sausage and pancetta, each recipe brings its own unique twist to this timeless dish.
Here are our top 3 tried and tested recipes!
CABBAGE OF OSTRACISM
Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
Provided by Rhonda Scheurer
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
- Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
- Add 90 minutes of cooking time if starting with raw potatoes.
Nutrition Facts : Calories 156.5, Fat 7, SaturatedFat 1, Sodium 34.3, Carbohydrate 22.1, Fiber 4.4, Sugar 4.8, Protein 3.1
SAUTéED BUTTERED CABBAGE
Pan-fried cabbage is shredded, then tossed in hot melted butter in a skillet over medium high heat, for a tender, but slightly crispy cabbage side dish.
Provided by Irish American Mom
Categories Side Dish
Time 10m
Number Of Ingredients 5
Steps:
- Remove the tough outer leaves from around the cabbage. Cut it into quarters with a sharp knife, and remove the inner core. Slice each quarter vertically into long thin shreds.
- Place the cabbage in a colander and rinse under cold running water. Shake well and blot dry with paper towels or a clean dish towel.
- Add the water, 4 tablespoons of the butter and a ¼ teaspoon of salt to a large wok or skillet. Heat until the butter melts completely. Add the cabbage and toss while cooking over high heat for 2 to 3 minutes.
- Cover the skillet and continue to cook over medium high heat for 2 more minutes, shaking occasionally to prevent the cabbage ½sticking to the pan.
- Remove from the heat. Sprinkle with freshly ground black pepper. Add the remaining butter and toss to coat before serving.
Nutrition Facts : Calories 196 kcal, Carbohydrate 10 g, Protein 2 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 45 mg, Sodium 328 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Tips:
- Choose the right cabbage: Select a firm, heavy cabbage with tightly packed leaves.
- Prepare the cabbage properly: Remove any wilted or damaged outer leaves. Cut the cabbage in half, remove the core, and thinly slice or shred the cabbage.
- Use a variety of cooking methods: Cabbage can be boiled, steamed, stir-fried, roasted, or grilled. Each method produces a different texture and flavor.
- Add flavorings: Cabbage has a mild flavor, so it pairs well with a variety of seasonings and ingredients. Try adding garlic, onion, ginger, soy sauce, or vinegar to your cabbage dishes.
- Don't overcook the cabbage: Cabbage should be cooked until tender, but not mushy. Overcooked cabbage will lose its nutrients and flavor.
Conclusion:
Cabbage is a versatile and affordable vegetable that can be used in a variety of dishes. It is a good source of vitamins, minerals, and fiber. By following these tips, you can create delicious and healthy cabbage recipes that your whole family will enjoy.
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