Saturday, June 21, 2014

Cabbage Casserole / 2 Recipes

This dish doesn't really need an introduction, it's simply a Cabbage Casserole and that's it. I happen to love Cabbage any way that it's prepared.
I have another favorite Cabbage dish from Ree Drummond that I'll repost at the end of this recipe.

1 Cabbage, about 3 pounds.
1 Quart of Water with 1 tsp of Sea Salt
2 Large Eggs
1/3 C Grated Parmesan Cheese
1/4 C Heavy Cream
1 TBS Butter, melted
1/4 tsp Salt
1/4 to 1/2 tsp Tabasco Sauce, to taste. You can add as much as you like based on your taste.
1/4 tsp Black Pepper

Here's what you'll need:
Preheat the oven to 350 degrees.
1 1/2  Quart Casserole Dish
Coat the dish with a vegetable Cooking Spray.

Remove the core of the cabbage and cut it into wedges, you should get about 8 wedges.

In a large Pasta Pot, Soup Pot or Large Cast Iron Enamel Casserole:
Bring the salted water to a boil.
Add Cabbage.
Cook covered for about 10 minutes.
Drain and set aside

In a large mixing bowl:
Beat well.

Whisk in:
Whisk well.

Roughly chop the Cabbage into pieces.
Toss it with the Egg mixture.
Pour into the  prepared Casserole Dish.
Bake uncovered for 20 to 25 minutes.
Serve hot as a side dish.

Peace in the Kitchen!

Edna Mae's Escalloped Cabbage / Ree Drummond, The Pioneer Woman:

I happen to love Cabbage. One of my favorite recipes made with cabbage is a Cabbage Soup, it's on the blog. I make it during the Fall and Winter Seasons. It's a great comfort soup. I know that not everyone likes cabbage. I hope that if you do, you'll try my soup and this interesting recipe from The Pioneer Woman. This recipe comes from her mother in law. I did a bit of research and discovered that Cheez Whiz was created in America in 1952.
It's one of those products that is shunned by many, but...... come on!, this has to be included in those All American Iconic Recipes. You know? those recipes that I always say that the French would raise and eyebrow at, if they read it. I happen to embrace many All American Iconic Recipes and I say....... try it before you say you just couldn't eat that!

I took creative licensing and adapted it just a little. Ree Drummond makes it with Cream of Chicken Soup and I make it vegetarian with Cream of Celery, if you like mushrooms, you could use Cream of Mushroom Soup.

1 head of Cabbage
1 jar ( 15oz.) Original Cheez Whiz
1 can (10oz.) Cream of Celery Soup
1 whole ( or 2) fresh jalapenos, seeded and finely diced ( 1 is spicy; 2 is very spicy)
1/4 C milk
Paprika to taste

Preheat the oven to 350 degrees

Slice cabbage into 6 - 8 pie shaped slices. Remove hard inner core.
Par boil slices until nearly done but slightly firm.
Drain very well,then arrange in a buttered 9X13-inch dish.

Mix Cheez Whiz, Cream of Celerty Soup, jalapenos and milk.
Pour over the cabbage.
Sprinkle with paprika , bake 30 minutes or until golden and bubbly.

Peace in the Kitchen!

the ingredients
adding jalapeno

the finished dish

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