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Creamy Cabbage Casserole

March 7, 2013

Show of hands: how many of you “hate” cabbage?

(hand raised)

Okay, really…I wouldn’t say I hate cabbage. However, cooked cabbage tends to be cooked to the point that it turns my stomach, and raw cabbage seems to be most often served in slaw, of which I am usually not a fan. I don’t really recall my mom cooking cabbage as I was a kid, and most of my experiences with cooked cabbage have been extra-stinky cabbage from the kitchen of the small school where I used to work. I’m probably exaggerating here, but it seems like the entire school reeked of sulfur for the entire day and when we trashed the uneaten leftovers (as we were required by the USDA to do) in our classroom trashcans (we ate in the classroom) the classroom would be overwhelmingly smelly for the rest of the day.

As odd as it may sound, I’ve always liked the idea of cabbage. I can remember (very vaguely) eating a raw cabbage leaf as a kid and thinking it wasn’t half bad. A few years back, a St. Patrick’s Day special about Ireland aired on Food Network and a lady made a cabbage dish with butter and just a tiny bit of water to steam it. Not overcooked, it was delicious, and I have tried ever since to find more ways to fit cabbage into my diet. Fish tacos, vinegary slaws, chicken chow mein with Napa cabbage….the more cabbage dishes I make, the more I like it.

One of my assistants recently accompanied me to the Main Street Farmers Market, where we each purchased a head of cabbage. A few days later, she mentioned that she had turned hers into a creamy cabbage casserole. I knew I had to have the recipe, so she brought it to me. I was not disappointed. Creamy, buttery, slightly cheesy, crunchy, and not overcooked, this casserole was just what I was hoping for. There’s no strong, overpowering taste….no stinkiness to contend with. Just delicious goodness. If you’ve been trying to find a way to make this much maligned vegetable pleasing to the palate…here it is.

cabbagecasserole2

Creamy Cabbage Casserole

Print recipe
Serves 6-10
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Side Dish
From magazine Southern Living

Ingredients

  • 1 Medium cabbage (coarsely chopped)
  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg (preferably freshly ground)
  • 1/4 cup Parmigiano-Reggiano or Romano cheese (grated)
  • 1/3 cup panko crumbs (toasted over medium heat in a dry skillet till lightly browned)

Directions

Step 1
Preheat the oven to 375 degrees. Cook the cabbage in a small amount of boiling salted water for ten minutes. Drain well and set aside.
Step 2
Melt three tablespoons of butter over low heat in a large skillet. Add the flour and whisk until smooth then cook for one minute. Gradually add the milk and cream and cook over medium heat until thickened. Whisk in the salt, pepper, and nutmeg. Add the cabbage and stir until thoroughly combined.
Step 3
Butter a 1 1/2 quart baking dish (mine is an 8x8 Pyrex dish). Spread the cabbage mixture into the dish. Top with the grated cheese then the bread crumbs. Melt the remaining 2 tablespoons of butter and pour evenly over the bread crumbs. Bake for twenty minutes.
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cabbagecasserole1

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Filed Under: By Course, By Main Ingredients, Recipes, Sides, Vegetables or Vegetarian Tagged With: side dishes, vegetarian By Mary // Chattavore 4 Comments

Pinterest Test Kitchen: Bacon & Leek Stuffing

December 6, 2012

stuffing5

Or is it dressing? What do you say? Truth be told, I grew up with “dressing” but I guess I’ve been indoctrinated to call it “stuffing” by all those Stove Top packages and commercials. If we’re being technical, I suppose that it’s “stuffing” if it’s cooked inside of a bird (chicken, turkey, etc.) and “dressing” if it’s cooked in a separate pan and served alongside. So I guess this is dressing. But anyway.

stuffing1

Speaking of the dressing that I grew up with….I was not a fan. I am now, but this is definitely different from the cornbread dressing that my mom makes. I hated sage (and still do, in its dried form, anyway…but fresh sage is a whole other animal altogether) and wasn’t really a fan of cornbread, either (I know, right? My how things change.). My mom never-and I mean never-made Stove Top when I was growing up, and I am sure that my grandmother would have died before allowing that stuff in her kitchen. I guess I discovered it when I was in college and man did I love that stuff. I would eat nothing but Stove Top for lunch, dinner, whatever on many a night in my apartment dorm. When I got married the Stove Top tradition continued.

stuffing2

I don’t remember the last time I bought Stove Top. I think it was a few years ago to make a casserole a friend had given me a recipe for (that I think also contained canned cream of chicken soup-WHAT? Yes, that person was me.). I didn’t stop buying it because I didn’t like the flavor. I stopped buying it because I figured out how processed it was. The first time that I made my own stuffing from scratch I knew Stove Top was off the table, quite literally.

stuffing3

My sister-in-law sent me the link to the blog Simply Scratch one day last week. Perusing some of the recent posts, I noticed a recipe for bacon & leek stuffing, which I quickly pinned to my Yep, We Eat Actual Meals, Too board because I had all the ingredients in my kitchen at that moment. And this has bacon and leeks. Two of my favorite things. I added some dried cranberries too, just because I could. It was delicious, but next time I make it I will add more bacon….honestly, I didn’t taste the bacon very much. Maybe 6-8 slices instead of 4….what can I say? I love bacon. I also wish that I had toasted the pecans. In fact, I had that thought as I made this, but there just wasn’t time because I chopped the pecans last and had the thought the second I was chopping them. Paired with some green beans (also cooked with bacon, I confess!) and some cranberry sauce still in a jar in my fridge from Thanksgiving, it felt like a mini-Thanksgiving meal. And I’m looking forward to these leftovers, too!

stuffing4

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    7.8.1.2
    38
    https://chattavore.com/pinterest-test-kitchen-bacon-leek-stuffing/

    Filed Under: By Course, By Main Ingredients, Grains and Breads, Pork, Recipes, Sides Tagged With: bread, side dishes, special occasions By Mary // Chattavore 3 Comments

    Tomatoes and Artichokes

    November 23, 2012

    I suppose this is a “retro” recipe.  It’s my grandmother’s recipe, and while I don’t remember it at all, it seems like everyone else that ever ate at her table or shared recipes with her does.  My mom mentioned these multiple times as we combed through my grandmother’s little orange recipe binder, then again this summer as we went through the binders my aunt brought with her from Texas.  We never found it.  The daughters of my late grandparents’ neighbor both mentioned this recipe to me after reading my blog…apparently it’s a holiday favorite in their family. So, I asked one of them for the recipe.

    Artichokes are one of my favorites.  Their hardy texture holds up so well and they have a flavor that is both distinctive and adaptable.  Just think about all of the dips that artichokes blend into so seamlessly…in fact, that’s how I fell in love with artichokes (and if you are an artichoke lover, I’d be willing to bet dips had a role in that too).  I recall visiting TGIFriday’s in downtown Chattanooga on a field trip my senior year of high school.  It’s funny to think about it, but back in the mid-nineties it almost seemed exotic to me (ha!) and my freshman year of college my roommates and I went there constantly.  The spinach-artichoke dip quickly became an obsession, and thus began my love affair with the esteemed artichoke.  Believe it or not, though, I’ve yet to cook a whole artichoke.  Every summer I tell myself I’m going to try, but I fear the weighty deconstruction of the complicated orbs.  I’ll get around to it one of these days.

    Every time I prepare one of my grandmother’s recipes, I wonder how she would feel about my “take” on it.  It’s funny, my grandmother came of age and raised her children in a time where “convenience” and processed foods were new and exciting; homemakers saw them as a way to take some of the load off of their shoulders.  TV dinners were king and my grandmother was all about margarine (Mazola, anyone?) and packaged breads.  Would she think that I’m crazy, taking a step backward into a time when women were saddled with the full weight of food preparation baking their own bread, mixing their own pie crusts, and heating their own cranberries rather than opening a can of sliceable jelly for Thanksgiving dinner?  I did all of the above this week.

    In adapting this recipe, I also eschewed the dried basil because I see no use in using dried herbs when you can use fresh.  I skipped the canned artichokes because I don’t care for their briny flavor that much, instead using two boxes of frozen artichokes that I had thawed on the counter all day.  Sadly, Publix was all out of my beloved Cento brand San Marzano tomatoes so I had to just use regular Italian whole tomatoes.  I considered sprinkling the top with some Parmigiano-Reggiano and Pecorino Romano cheeses that I had in my fridge but feared that would be taking it too far.  Next time, I probably will, though.  Served in my grandmother’s eighties-style amber Pyrex dish replete with wicker holder, this dish fit right in on my family’s Thanksgiving table.  It was delicious, too.  I’m sad I never tasted my grandmother’s version of it, but I’m sure it will become a tradition renewed in my family.

    DipticTo chiffonade basil, first stack the leaves together then roll them tightly. Use a sharp knife to slice, not chop, the leaves into thin ribbons.

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    Ingredients

      7.8.1.2
      37
      https://chattavore.com/tomatoes-and-artichokes/

      Filed Under: By Course, By Main Ingredients, Recipes, Sides, Vegetables or Vegetarian Tagged With: side dishes, special occasions, vegetarian By Mary // Chattavore 6 Comments

      Farmers Market Recipe: Corn, Black Bean, and Poblano Sauté

      August 20, 2012

      I feel like such a slacker.  I spent the summer pushing myself to do a new post every day, and now that I’ve gone back to work full-time I’ve had to let my site slide just a little.  I’ve kept up my restaurant posts, farmers market posts, and Friday lists….but let me tell you, when you’ve been off from work for two months, going back does not make you want to do a whole lot of cooking.  In fact, all it’s made me want to do is a whole lot of sleeping.  I’ve been eating out way more than I should (that happens when people who spend 180 days a year eating lunch in the cafeteria with small children get the opportunity to eat out for a few days) and I haven’t spent much time planning meals.  As school gets back in swing, I’ll get back into the swing of cooking (I always do) which will inevitably result in more recipes….

      I need your help, though.  Writing a food blog can be frustrating work at times.  I think we are all our own worst critics, and when I look at my photos and read my writing (and especially when I compare them to that of others) I feel like maybe I should be doing something differently.  I know I can always be working on my photos….even the best photographers can find ways to improve on their work.  However, it’s undeniable that my numbers are down (as far as readers go) and I’m wondering if there’s something that I need to be doing differently.  Is there something you want to see more of?  Less of?  Is it just the time of year?  Anyone got any advice?  Just wondering.

      Anyway, here’s one of my recent thrown-together creations….a sauté of poblanos from Pocket Farm, corn from Fall Creek Farms, tomatoes from Signal Mountain Farm, and black beans and onions.  We ate it with roasted, maple-glazed acorn squash (weird combo, I know) and jalapeño cornbread (made with corn that I ground myself, purchased from Village Market).  It was quite tasty, and I kept thinking that it would have made a wonderful soup if I had poured in some chicken broth and maybe floated some tortilla chips in it.  This dish wasn’t “planned” and just goes to show that sometimes the tastiest dishes don’t require a lot of planning.  I was cooking later in the evening after returning home from a workout (another thing I’ve been neglecting lately) and only snapped pictures of the finished product in the pan.  Sorry for the lack of photo-documentation!  I promise I’ll be back on the horse soon.

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      Ingredients

        7.8.1.2
        23
        https://chattavore.com/farmers-market-recipe-corn-black-bean-and-poblano-saute/

        Filed Under: By Course, By Main Ingredients, Main Dishes, Recipes, Vegetables or Vegetarian Tagged With: main dishes, vegetarian By Mary // Chattavore 4 Comments

        About Chattavore

        Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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