Traditional recipes

Classic Cabbage N' Kale Recipe

Classic Cabbage N' Kale Recipe

Ingredients

  • Boiling water
  • 1 Pound kale
  • 1 Pound cabbage, shredded
  • 4 bacon strips
  • 1/4 Cup onion, minced
  • 1/4 Cup vinegar
  • 1 Tablespoon granulated sugar
  • 1 Teaspoon salt
  • Pepper, to taste

Directions

Remove ribs from kale, wash and dry.

Place coil into water, bring to a boil.

Add shredded cabbage and salt to boiling water. Cover and cook for 15 minutes.

Meanwhile, sautee bacon in skillet, remove from heat, and dry with a paper towel. Chop bacon into fine strips.

Sautee onion in the same skillet for two minutes or until translucent.

Remove vegetables from boiling water, drain, and mix with the onions. Add vinegar, sugar and pepper. Heat on low for five minutes.

Remove from heat and top with bacon.


Kale and Cabbage Colcannon

Published: Nov 16, 2013 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

In colcannon, an Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here I’ve used both types of greens, which makes it tastier than ever. Traditional recipes for colcannon call for milk and butter, but it's easy to make vegan (aka dairy-free) with non-dairy milk and olive oil. Serve it on St. Patrick's Day, or any day of the year! Adapted from Wild About Greens by Nava Atlas.


Traditional Irish Colcannon

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 127
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 47mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 3g
Vitamin C 19mg 94%
Calcium 42mg 3%
Iron 1mg 8%
Potassium 650mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Colcannon is a favorite Irish recipe made of potatoes, dairy, and cabbage or kale. Although usually associated with Saint Patrick's Day, colcannon is actually most seen on Irish tables on Halloween nights when the cook hides little trinkets in the mash, each representing fortune, poverty, or perhaps the chance of a future marriage.

There are as many recipes for this mashed potato dish as there are cooks in Ireland. Each household and region has a favorite way of cooking the colcannon. What seems to be commonplace in all of them is the presence of generous amounts of butter, potatoes and dairy, and cabbage or kale as the vegetable of choice to add volume and flavor to this tasty preparation.

For the perfect colcannon, choose floury potatoes, as these have more starch and less water and produce a fluffier mash. Varieties like Rosamunda, Desiree, Melody, Blue Congo, King Edward, Maris Piper, or Early Puritan are excellent potatoes for this dish. Serve the colcannon with boiled ham, Irish bacon, corned beef, Irish stew, or lamb chops for a hearty and flavorful true Irish meal.


How to Make a Roasted Veggie Bowl

Time: 50 minutes

Servings: 4

Ingredients

For the base:

  • 1 cup of cabbage, shredded
  • 1 cup of massaged kale, shredded
  • 1 cup of radicchio, shredded
  • 1 Tbsp. Primal Kitchen Avocado Oil, for massaging the kale

For the bowl:

  • 2 parsnips, cubed
  • 2 cups of cauliflower (we used orange and purple)
  • 1 large sweet potato, cubed
  • 1 Tbsp. Primal Kitchen Avocado Oil or Avocado Oil Spray
  • Salt and pepper to taste

For toppings (optional):

Instructions

  • Preheat the oven to 375ºF.
  • Rinse the radicchio in cold water, and remove any wilted leaves. Remove the core.
  • Remove the outer leaves of the cabbage and rinse in cold water.
  • Soak the kale in cold water, then rinse and dry the leaves with a clean dishcloth or paper towel.
  • Remove the kale stems, then roll the leaves. Cut the rolled leaves into thin slices, rotating as you cut.
  • Place the kale leaves in a bowl with avocado oil, and massage with your hands for a few minutes.
  • Cut the cabbage and radicchio into shreds.
  • Place the greens into a bowl, and set them aside.
  • Shave and cube the parsnips and sweet potato.
  • Arrange the cauliflower, parsnips, and sweet potatoes on a pan lined with parchment paper.
  • Drizzle with Primal Kitchen Avocado Oil, or coat with Primal Kitchen Avocado Oil spray.
  • Season with salt and pepper to taste.
  • Roast the vegetables for around 30 minutes, or until they begin to crisp slightly at the edges.
  • Remove the vegetables from the oven, and allow to cool slightly.
  • Combine the vegetables and slaw, and top with hemp seeds and Greek Dressing.

Nutritional Information (per serving):

Nutritional Information calculated using Cronometer.


Polish Cabbage Rolls Recipe

Bring the rice and water to a boil in a saucepan over high heat. Cook cabbage in boiling water just until outer leaves pull away easily from head.

Polish Cabbage Rolls Galumpkis Celebrating Our Heritage Series Recipe Cabbage Rolls Food Galumpki Recipe

Pour the beef stock over the rolls cover and place in the oven.

Polish cabbage rolls recipe. 1 tbsp of flour. Preheat oven to 350 degrees f. 3 1 2 tablespoons ketchup optional 2 eggs beaten.

1 1 2 pounds ground beef not lean 1 teaspoon salt. Put 1 4 tablespoons depending on size of leaf of meat mixture in center of each leaf. Using a sharp knife remove the hard white core in a v shape.

2 tbsp of butter. Preheat oven to 375 degrees f 190 degrees c. Tuck in sides and roll to cover meat i roll any leftover filling into meatballs and cook them with the cabbage rolls.

Place seam side down in baking dish. In bowl add ground beef pork or veal. 1 tablespoon vegetable oil.

Meanwhile bring a large pot of water to a. Remove outer leaves as they soften with a pair of tongs or remove the entire head of cabbage and once cool enough to handle remove 12 14 leaves. Mix beef pork rice egg milk seasonings and vegetables.

Season each layer with salt and pepper. Place the cabbage rolls seam down on top of the chopped cabbage in the casserole dish or dutch oven. Cut a v around the thick vein of ten of the sturdiest cabbage leaves and remove.

In a small bowl combine the beef pork 1 2 cup tomato sauce. 2 tbsp of greek yoghurt or sour cream. Roll cabbage around beef mixture tucking in sides to create an envelope around the meat.

Reduce heat to medium low cover and simmer until rice is tender and the. Stir onion beef pork rice garlic 1 teaspoon salt and 1 4 teaspoon pepper together in a large bowl. 2 3 tablespoons chopped fresh dill.

2 garlic cloves finely chopped. Remove from heat and let cool to near room temperature. Preheat oven to 350 f.

2 cups of broth or water. Preheat oven to 350 degrees f 175 degrees c. In a medium mixing bowl combine the ground beef mushrooms onion cooked rice egg 1 2 cup tomato sauce garlic 1 tablespoon worcestershire sauce and salt and pepper to taste.

Beat 2 eggs thoroughly with 2 t marjoram 1 t thyme sage salt and pepper. 1 head savoy cabbage. 10 oz of mushrooms champignons 2 garlic cloves.

Place about 1 2 cup beef mixture on a cabbage leaf. Grease a 9x13 baking dish. Set aside 12 large leaves for rolls.

Saute garlic and onion in 2 t butter over medium heat until onions are caramelized. 1 onion finely chopped. Bake for 1 hour or until cabbage is tender and meat is cooked.

In a large pot of boiling water place the cabbage and let it boil for 5 7 minutes turning over occasionally.

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Colcannon Irish Potatoes

  • Yield: 12 Servings
  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Course: Side Dish
  • Cuisine: Irish
  • Author: Sabrina Snyder

Ingredients

  • 1/2 pound bacon
  • 8 tablespoons unsalted butter , divided
  • 1 medium head cabbage , shredded
  • 1 yellow onion , diced
  • 8 russet potatoes , peeled and quartered
  • 2 cups whole milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 cup butter , melted

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Cook on medium heat for 10-12 minutes until translucent and just starting to brown, stirring occasionally.

Bring to a boil and cook for 18-20 minutes until tender.

Nutrition Information

Yield: 12 Servings, Amount per serving: 339 calories, Calories: 339g, Carbohydrates: 33g, Protein: 8g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 47mg, Sodium: 586mg, Potassium: 825mg, Fiber: 4g, Sugar: 6g, Vitamin A: 498g, Vitamin C: 36g, Calcium: 101g, Iron: 2g

All images and text © for Dinner, then Dessert.

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Cabbage and Carrot Slaw with Walnut-Za’atar Pesto

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  • Place the lid on the slow cooker.
  • Cook on HIGH for 4.5 hours without opening the lid during the cooking time.
  • Drain the cabbage and potatoes.
  • Add melted butter and heavy cream, mash the potatoes using a potato masher, you can use a handheld mixer but using a potato masher will keep some of the cabbage intact.
  • Next, add cooked bacon crumbles and green onions. Stir to combine.
  • Serve and enjoy!

Kale is often used in colcannon potatoes. If you want to use kale in this recipe instead of cabbage you will need to wait to add it. Add 4 cups of chopped kale the last 30 minutes of cooking time. Kale doesn&rsquot take long to soften in the slow cooker.


Pioneer Woman Kale Citrus Salad Recipe

Pioneer Woman Kale Citrus Salad Recipe. The texture is frilly and lovely. I think you guys are going to love this salad!

14 Best My Favorite Salad Recipes images | Salad recipes, Food recipes, Salad (Clyde Potter) Kale Salad with Citrus Avocado Dressing. The texture is frilly and lovely. And this Citrus Kale Salad recipe is also chock-full of some seriously amazingly-good-for-you ingredients!

The secret is "massaging" the kale with olive oil and lemon juice.

I prefer shredded kale to torn chunks of kale when it comes to salads.

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Kale Citrus Salad | Recipe | Kale citrus salad, Citrus salad, Delicious salads

One of my personal favorites, this salad is SO GOOD! This avocado citrus kale salad with sumac vinaigrette is one of my favorite summertime salads! Kale Citrus Salad to the rescue.

Recipes that are Better For You. This beet citrus salad includes a mixture of vibrant red, pink, and golden beets, blood and navel oranges, slivers of dark green kale, and crumbles of lime green. Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices.

Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Blue Cheese Salad Pioneer Woman Recipes Pioneer Women Ree Drummond Dried Cherries Dried Cranberries Cooking Recipes Healthy Recipes Freezer Cooking. The Pioneer Woman knows that great family dinners start with great ingredients.

Like kale and red cabbage, those cruciferous If you took a look at the recipe video above, you'll see that the best part of this Citrus Kale Salad recipe is undoubtedly the massaging! Blue Cheese Salad Pioneer Woman Recipes Pioneer Women Ree Drummond Dried Cherries Dried Cranberries Cooking Recipes Healthy Recipes Freezer Cooking. For an extra burst of citrus flavor, garnish each serving with additional lemon zest.

Axille's Vegan Corner. kale salad with citrus vinaigrette. Make the whole salad and save potential leftovers for later! To make a massaged kale salad, you'll want to begin with washed lacinato kale.

Recipes that are Better For You. This avocado citrus kale salad with sumac vinaigrette is one of my favorite summertime salads! It's loaded with creamy avocado, tart citrus, sweet dates, and crunchy pepitas.

This avocado citrus kale salad with sumac vinaigrette is one of my favorite summertime salads! The vitamin C in citrus helps your body absorb iron, which is abundant in dark leafy greens like kale. This easy kale salad recipe features convenient pantry ingredients, so it's a great healthy salad that you can make all year long!

Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. The vitamin C in citrus helps your body absorb iron, which is abundant in dark leafy greens like kale. I used what was on hand oranges a pink grapefruit and the lime.

Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. The vitamin C in citrus helps your body absorb iron, which is abundant in dark leafy greens like kale. Axille's Vegan Corner. kale salad with citrus vinaigrette.

This easy kale salad recipe features convenient pantry ingredients, so it's a great healthy salad that you can make all year long! I have always steamed it in the past, but now a whole new world has opened! This is super easy, with just five ingredients.


45 Different Ways to Eat Kale When You Can't Get Enough Leafy Greens

Whether you like your kale cooked or raw, fresh or frozen, try these recipes that taste good and are good for you.

If you haven't gotten onboard with the kale craze, it's about time you did &mdash this cruciferous leafy green is one of the most versatile staples in a kitchen, and it may be one of the healthiest. You can massage it into a bountiful seasonal salad that everyone will enjoy, or ladle out a luxe bowl of soup or stew with plenty of satin-like kale ribbons it even turns up our favorite baked pasta dishes up a notch. Kale can be swapped for some of our starchiest carbohydrates, and it can be blended into delicious dressings and sauces. What's not to love?!

Of course, the real allure of kale for some is the fact that it's majorly packed with nutrients but totally free of all those extra calories. Since kale is imbued with naturally occurring phytonutrients when it's harvested, it acts as a bit of a superfood when regularly eaten. Antioxidants and other nutrients in kale can help reduce your risk of chronic disease like diabetes it's loaded with carotenoids to help keep your eyes sharp and its potassium and magnesium counts counteracts extra sodium in your diet. Plus, it's a great source of calcium, making it a must have for those who are avoiding dairy altogether.

If you're looking for more than just salads, we have you covered, as we're presenting some of our favorite ways to load up on kale in our kitchens. Pick up a few bunches at your local grocer (or fresh from the yard!) and try incorporating them into sides, soups, pizzas, pastas, and even desserts! These recipes celebrate the queens of greens in all her forms.