Cabbage, Cauliflower, Broccoli, Brussel Sprouts

[lurley]

My favorite way to make cauliflower mashed "faux"tatos is to use cream cheese instead of milk or cream, I think it give it a better mashed potato like consistency. I was just thinking of trying the new flavored soft cream cheese that is out for cooking to make some since the flavors sound so interesting, although I could probably them mimic them at home in the future and save the hassle of a special purchase.

[Suze]

For "Fauxtatoes", my favorite recipe is from the ASDLC (alt.support.diet.low-carb) online recipe archive, which is a terrific resource for lots of tasty and interesting recipes for those watching their carbohydrate intake.

I do add a teaspoon of arrowroot to thicken it up a bit for the final step when it is run through the food processor or mashed up. A sprinkle or two of guar gum can also be used instead if you feel you need a little thickening. Great side dish! - serves 3-4.

Fauxtatoes from Debbie Cusick

1 head cauliflower, chopped, cooked very soft (my note - this is about 11 min at a soft (not rolling) boil)
3 oz. cream cheese
1 tbsp. butter (note 2 - I use 2 T instead)
Salt and pepper to taste
Mash, whip with a mixer, or blend in food processor. Jamie adds…"I've sometimes used a bag of frozen cauliflower, but I think a head of fresh cauliflower gives much better texture. I simmer the cauliflower with a chopped clove of garlic to cover the mild "cabbagey" taste." (note 3 - I would also recommend adding some minced garlic when cooking the cauliflower - I use about 2 lg cloves worth)

[Indyartist]

Originally Posted by Suze

For "Fauxtatoes", my favorite recipe is from the ASDLC (alt.support.diet.low-carb) online recipe archive, which is a terrific resource for lots of tasty and interesting recipes for those watching their carbohydrate intake.

I do add a teaspoon of arrowroot to thicken it up a bit for the final step when it is run through the food processor or mashed up. A sprinkle or two of guar gum can also be used instead if you feel you need a little thickening. Great side dish! - serves 3-4.

Fauxtatoes from Debbie Cusick

1 head cauliflower, chopped, cooked very soft (my note - this is about 11 min at a soft (not rolling) boil)
3 oz. cream cheese
1 tbsp. butter (note 2 - I use 2 T instead)
Salt and pepper to taste
Mash, whip with a mixer, or blend in food processor. Jamie adds…"I've sometimes used a bag of frozen cauliflower, but I think a head of fresh cauliflower gives much better texture. I simmer the cauliflower with a chopped clove of garlic to cover the mild "cabbagey" taste." (note 3 - I would also recommend adding some minced garlic when cooking the cauliflower - I use about 2 lg cloves worth)

This sounds delicious, I'll pass it on two my two Greek chefs, my wife and our daughter.

[Zana]

Curried Roast Cauliflower Soup

Serves 4

1 head cauliflower (2 1/4 pounds) cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

1. Preheat the oven to 450°. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.

2. In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water

[Zana]

Curried Fried Cabbage

INGREDIENTS
1 small onion, finely chopped

6 tablespoons oil

1 large tomato, sliced

1/2 teaspoon salt

1/2 teaspoon curry powder (I use traditional, not hot)

1 medium cabbage, shredded

2 carrots, sliced into rounds

1 green bell pepper, chopped


DIRECTIONS
• Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.
• Add tomatoes, salt and curry powder and continue to stir fry for 3 minutes. Add cabbage, carrots and pepper and mix well.
• Pour in about 1/2 cup water.
• Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy

[Zana]

Broccoli Potato Soup Recipe

In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.

4 Servings
Prep/Total Time: 10 min.

Ingredients

2 cups fresh broccoli florets
1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese

Directions

• In a large saucepan, saute broccoli and onion in butter until tender.
• Stir in soup, milk, water, basil and pepper; heat through.
• Add cheese; stir until melted.

Yield: 4 servings.

Nutrition Facts:
1 serving (1 cup) equals 174 calories
10 g fat (6 g saturated fat)
32 mg cholesterol
709 mg sodium
16 g carbohydrate
2 g fiber
7 g protein.

Broccoli Potato Soup published in Quick Cooking November/December 1998, p11

[Zana]

Spicy Broccoli Potato Soup Recipe

For a very comforting soup with a nice, creamy texture, try this one with
nutritious broccoli and chunks of potato. The red pepper flakes add a hint
of spice, and the fresh herbs make this a truly delicious soup.—Crystal
Kelso, Sandy, Oregon

8 Servings
Prep: 25 min.
Cook: 4-1/2 hours

Ingredients

1 pound small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
1 teaspoon each minced fresh thyme, basil and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded Havarti cheese

Directions

• Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker.
• Add the water, soup and seasonings.
• Cover and cook on low for 4-5 hours or until heated through.
• Stir in broccoli and cheese.
• Cover and cook for 30 minutes or until broccoli is tender.

Yield: 8 cups (2 quarts).

Nutrition Facts:
1 cup equals 158 calories
6 g fat (3 g saturated fat)
15 mg cholesterol
563 mg sodium
20 g carbohydrate
3 g fiber
7 g protein

Diabetic Exchanges: 1-1/2 starch, 1 fat.

Broccoli Potato Soup published in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p22

[Zana]

Montgomery Cabbage Casserole

Ingredients:
1 shredded head cabbage
1 chopped onion
6Tablespoons butter
10 3/4 cream of mushroom soup
1 cup velveeta or shredded cheddar cheese
salt and pepper to taste
1/4 cup bread crumbs or your favorite casserole topping

Instructions:
• Boil cabbage in salt water until tender, drain and set aside.
• Saute onion in 5 Tablespoons butter until clear.
• Add soup, then cheese until it melts.
• Stir in cabbage, salt and pepper.
• Pour into 10 x 6 inch baking dish.
• Melt remaining butter and crumbs and cook until lightly brown.
• Sprinkle over cabbage.
• Bake at 350 for 20 to 30 minutes.

Serves 6 to 8

[Zana]

Macedonian Red Cabbage Wilted with Bulgur or Cracked Wheat and Onions from Pontos

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup extra virgin olive oil
1 large onion -- finely chopped
1 tablespoon sweet paprika -- scant, or a combination sweet and hot
paprika, if desired
1 medium head of red cabbage -- cored and finely shredded
2 large firm ripe tomatoes -- grated, or 1 cup peeled, seeded
and chopped plum tomatoes (canned are fine)
salt -- to taste
2 cups water
1 cup coarse bulgur
2 tablespoons red wine vinegar -- to 3 tablespoons, or to taste

Heat the olive oil in a Dutch oven or flame-proof casserole over medium heat.
Add the onion and cook, stirring, until wilted, 5 to 6 minutes. Add the paprika
and stir until the onion is deep red, 4 to 5 minutes. Add the cabbage and
tomatoes and season with slat. Stir with a wooden spoon to combine, cover the
pot, and wilt the cabbage over low heat for about 15 minutes.

Pour in the water and increase the heat to high, and bring to a boil. Add the
bulgur and stir to combine. Bring back to a boil, reduce the heat to low, cover,
and simmer and until the bulgur is tender and all of the water has been
absorbed, about 10 minutes. Five minutes before removing from the heat, sprinkle
in the vinegar and adjust the seasoning with salt.

Makes 6 to 8 side dishes, or 4 main dishes

AuthorNote: The word [gapamas] derives from the Turkish for "cover", and the
dish generally refers to some kind of meat stew, usually with tomato sauce. The
Pontian rendition, meatless, defies all explanation, except for the fact that
the pot is indeed covered while the meal cooks.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 209 Calories; 11g Fat (44.8% calories
from fat); 5g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 32mg
Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : Gapamas

Nutr. Assoc. : 0 0 0 0 0 0 0 218 0

[lurley]

Thought I'd show how to make the kind of cabbage rolls even my kids love.
I started with a bag of shredded slaw mix (no cabbage here right now), with a thinly sliced, very large (costco size) yellow onion, a couple tablespoons of butter, salt and pepper to taste in a skillet to wilt down.

I grabbed a can of whomp biscuits ( you whomp em on the counter to open them up), these are flaky layer but I'm sure any kind would work.

Then rolled them out flat with a dash of flour to keep them from sticking.


Then topped them with a generous amount of the wilted cabbage mixture.

You pull up all the edges of dough around the filling, pinching/twisting to close the dough around the filling like this.

Place them seam side down on a baking sheet, and into the oven at 350 degrees til nicely brown. The whole skillet of cabbage mix fit into 8 grand size biscuits.




And a photo of the inside to finish...yummo!


Hope you like these!

[jgaleota]

OMG those look yummy (and easy)! Great photography, by the way.

[lurley]

We usually serve these with smoked sausages or corned beef. You can also chop either of those meats nice and small, already cooked, or ham, and add them to the cabbage mix inside the buns.

[jgaleota]

If you add meat to them, here in Nebraska we call it a Runza. Very popular Cech thing here. When people move away and come back to visit, it seems to be the first thing they want to eat again.

[lurley]

I make Runza with ground beef or ground pork and there are some spices involved if I remember, plus I use homemade dough for those. Is that traditional?

[Zana]

Spicy Coleslaw

1/2 cup green cabbage, finely shredded
1 small bunch radishes, julienned
2 green onions, thinly sliced
1 small bunch dill roughly chopped,
2 tablespoons chopped parsley

In a large bowl, toss together the cabbage, radishes, green onions, dill, parsley.
Pour the avocado aioli over the salad, season with salt and pepper, toss well.

Avocado Dressing
3 avocados
1/2 cup sour cream
3 tablespoons chopped basil
2 tablespoon minced garlic
2 tablespoon lemon juice
2 tablespoon lime juice
1 jalapeno pepper, seeded and minced
salt & pepper

Scoop the avocado flesh into a medium bowl and coarsely mash with a fork.
Fold in the sour cream, basil, garlic, lemon juice, lime juice, jalapeno. Season with salt and pepper.