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- Dish type
- Side dish
- Vegetable side dishes
Cabbage has never been so tasty! This cabbage bake with onions, cumin and cream cheese serves as a tasty vegetarian side dish ideal to serve alongside a variety of dishes.
11 people made this
- 2 tablespoons oil
- 1 onion, chopped
- 1 head cabbage, finely shredded
- salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 150g cream cheese
- 100g hard cheese of your choice, grated
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat the oven to 200 C / Gas 6.
- Warm the oil in a frying pan over a low heat, add the onion and cook and stir for about 15 minutes, stirring constantly.
- Place the cabbage in a bowl and add the salt, pepper, and cumin then mix in the cream cheese. Transfer to a casserole dish. Sprinkle over the grated cheese.
- Bake in the preheated oven for about 25 minutes until golden brown and the cheese has melted. Remove from the oven and serve hot.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Easy to cook and tasty, thanks.-10 Jul 2016
9 Recipes That Prove You Can Love Cabbage Year-Round
Cabbage soup is incredibly popular in January, but you can use the versatile veggie all year long.
What’s not to love about this extremely versatile vegetable? Cabbage is inexpensive, healthy, mild in flavor and can be prepared using just about every cooking method imaginable. It’s easy to get creative with this leafy plant here are nine ways to transform cabbage into a never-boring, main dish.
Photo by: Ryan Liebe ©Ryan K Liebe
Heat up a large sauté pan with a couple tablespoons of oil and add a thinly sliced head of cabbage. Season with salt and pepper and in minutes you’ll have a simple yet satisfying dish. Don’t waste any food and thinly slice even your cabbage core for added texture. A dash of Sriracha or red pepper flakes will bring an extra punch of flavor.
Create a one-pot meal by braising your cabbage in the rendered fat of lardons aka small strips of fatty bacon. In a large Dutch oven, cook lardons until they are crispy and have released most of their fat, remove from oil and reserve for later use. Add a quartered head of cabbage and cook until slightly golden on all sides and the leaves have begun to wilt. Top with broth and simmer until all the liquid has evaporated and the cabbage is tender. Finish off with the reserved crispy bacon strips and you’ve got yourself a hearty meal everyone will be salivating over.
Radicchio cole slaw, as seen on Food Network's The Kitchen.
Even a grill master would approve of this salad. If you love to grill just about anything year-round, try grilling cabbage wedges the next time you get the fire going. Lightly brush cabbage wedges with oil and grill until the edges are slightly blackened and the leaves begin to soften. Pour your favorite dressing, like Caesar, over the wedges for a smoky, crunchy and impressive side dish. Be sure to slice lengthwise through the cabbage core to ensure the leaves don’t fall apart as you grill them.
Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.
Although you can do much more with cabbage than slaw, this dish is still a classic. Typically, slaws are salads that mostly consist of finely-shredded cabbage, tossed in a vinaigrette or mayo-based dressing. Make this simple side hot by adding minced jalapeno or sweet with a honey mustard dressing.
Stir Fry It
Whip up a quick weekday meal by stir frying your cabbage in a large wok with ingredients like soy sauce, ginger, sesame oil, shredded carrots and lo mein.
Food Network Kitchen’s Cabbage Soup for One-Off Recipes, as seen on Food Network.
Turn It into a Soup
Add cabbage to cozy winter soups with an Instant Pot. Just combine your choice of stock, tons of veggies like carrots, celery and onions, tomatoes, cabbage and seasoning in a pot and cook until your ingredients are tender.
If cheese is your love language, turn your cabbage into the cheesy dish of your dreams by roasting wedges of cabbage until tender, topping with a cream, garlic and shallot sauce and finishing with a layer of grated gruyere and parmesan. Broil under high heat until the cheese is golden and bubbly forming your desired “gratin” crust, which is French for a dish with a browned crust of melted cheese. You’ll never look at cabbage the same way again!
Food Network Kitchen’s Stuffed Cabbage with Tomato Sauce, as seen on Food Network.
Lighten things up by using cabbage leaves, instead of pasta, for lasagna rolls. Or on the next Taco Tuesday, opt to wrap tacos or burritos in cabbage leaves instead of flour tortillas.
You&rsquore probably used to seeing cabbage hidden beneath a thick coating of mayonnaise. While this approach to coleslaw is utterly timeless&mdashit provides a lovely, snappy contrast to tender barbecued pork or brisket&mdashwe&rsquove stretched the boundaries of coleslaw in this Cabbage Casserole. The first thing to note is that this casserole is served warm. Accentuated with a crispy Parmesan-breadcrumb topping, this vegetable casserole adopts our favorite elements of a baked potato gratin (the crispy, crunchy curst) but instead uses a base of cabbage and onions to create a dynamic, snappy texture.A dash of Worcestershire sauce brings the barbecue flavor, making this Cabbage Casserole the perfect pairing for your smoked meat or succulent burgers. But this recipe isn&rsquot just great for summer cookouts. With simple ingredients that are accessible year-round, this casserole would make a great addition to your Thanksgiving spread. The brightness of the cabbage and celery will balance out the heavy turkey and potatoes to make an all-star vegetable side dish (and, unlike Mama&rsquos famous collard greens that&rsquore stewed with ham hocks, this dish is actually vegetarian-friendly).
How to roast a cabbage? Although it's not exactly a quick recipe - it takes about 40 minutes from start to finish - it is actually very easy. The detailed instructions are included in the recipe card below. Here are the basic steps:
Cut the cabbage into wedges, as shown in the video. Don't try to remove the core - it's delicious when roasted, and if you try to remove it, the wedges will fall apart.
Spray the wedges with olive oil and sprinkle them with spices.
Roast at 400°F until tender and browned, 25-30 minutes.
Note that when you lift the baked cabbage slices from the pan, they will somewhat fall apart on you. That's totally expected, so don't let that distress you. They will, for the most part, keep their pretty shape.
- 1 pound bacon (diced)
- 1 large onion (diced)
- 1 (2 1/2 pound) cabbage (cored and coarsely chopped)
- 3 large russet potatoes (peeled, cut into 1/2-inch cubes and parboiled)
- 1 teaspoon salt (or to taste)
- 1/2 to 1 teaspoon pepper (or to taste)
- 1/2 cup heavy cream
- 1/2 cup Polish Koldamer or Kurpianka cheese or Swiss cheese (shredded)
Heat oven to 375 F. In a very large ovenproof skillet or Dutch oven, sauté diced bacon until crisp but not burned. Using a slotted spoon, remove bacon, and set aside.
If desired, some of the bacon fat can be removed but, traditionally, it is left in. Add the onion and cabbage to the bacon fat, mixing well. Cook until the cabbage has completely collapsed and is al dente, about 20 minutes. Add the well-drained potatoes, 1 teaspoon of salt, 1 teaspoon of pepper, 1/2 cup of cream, and reserved bacon, and mix completely. Remove from heat.
Sprinkle the cheese over the cabbage-potato-bacon casserole and cover tightly with foil or an ovenproof lid. Bake 35 minutes or until potatoes are almost done. Remove cover and bake an additional 10 minutes or until cheese is melted and golden, and potatoes are tender.
Stove Top Cabbage Bake
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This Stove Top Cabbage Bake is a truly delicious one-pot meal that you can whip up in no time. This cabbage recipe has everything any recipe could have to offer. If you like rice, cheese, cabbage, and beef there is no reason for you to not totally love this savory and delicious meal. Plus, if you need a recipe that will really switch up how you've been cooking your cabbage this stove top cabbage recipe is definitely the way you want to go!
Total Time Under One Hour
- 2 pounds ground beef
- 1 onion, chopped
- 1 cup rice, uncooked
- 3 large handfuls of roughly chopped cabbage
- 8 ounces can of tomato sauce
- 2 cups water
- 14 ounces can Rotel tomatoes, undrained
- 1 cup shredded Colby Jack cheese
Try cabbage in a whole new way with this cabbage and turkey recipe! Terrific Turkey Cabbage Bake
Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and Rotel tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.
Add a little heat to your cabbage with this spicy smothered bacon cabbage! Spicy Smothered Bacon Cabbage
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Although the title is a little misleading. because I was waiting for the part where it bakes in the oven, this sounds delicious and almost like a deconstructed cabbage roll minus the cheese. I have a head of cabbage that's just begging to be cooked and I think this will be the perfect way to oblige. Just a thought. maybe to avoid confusion you may consider changing the title to one-pot cabbage meal or something similar.
I am so grateful that everyone in our family loves cabbage because I absolutely adore it. That may be because I do not cook it like my mother used to (boiled to death!) but that is another story! This is a really easy, filling meal for hungry family and it is quick enough to prepare to make it fine for a week night after work. We used lentils instead of ground beef (because we did not have any ground beef) and it was very good indeed!
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Cabbage Beef Bake
Place shredded cabbage in bottom of baking dish set aside.
Brown and crumble ground beef (or turkey) with the onion and red bell pepper drain and return to the skillet.
To the drained beef mixture, add the diced tomatoes (undrained), onion powder, pepper, sugar or stevia and caraway seeds.
Stir together well and spread this mixture over the cabbage in the baking dish.
In a small bowl, stir together the tomato sauce and sour cream, blending well.
Spread this mixture over the beef mixture in the baking dish.
Cover and bake for 1 hour.
Uncover, evenly sprinkle with the 1 cup of shredded Swiss cheese and bake (uncovered) for an additional 15-20 minutes.
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We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.
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Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.
Cabbage and Potato Bake
potatoes, 2 – 3 pounds (we used the smaller red potatoes)
6 carrots, cut into 1/2 in. pieces
12 ounces bacon, cut into 1/2 in. pieces
2 cups sweet onions, peeled and sliced
Rinse cabbage and remove tough outer leaves. Cut cabbage into quarters and remove the hard inner core. Cut the pieces into halves and place, rounded side down, and place into 2 roasting pans. Cut the potatoes in half and arrange in the roasting pans, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt and pepper to the pan, and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock and water on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit uncovered for 15 minutes before serving. For a crisper top, place under broiler for 5-10 minutes or until desired doneness has been achieved.
*The students prepared 2 roasting pans of the Cabbage and Potato Bake with the above recipe. You can easily cut this recipe by half for your family’s dinner meal.
Low-carb cabbage casserole
- 2 lbs 900 g green cabbage
- 1 (4 oz.) 1 (110 g) yellow onion , thinly sliced yellow onions , thinly sliced
- 2 2 garlic clove, minced garlic cloves, minced
- 4 oz. 110 g butter
- 1½ cups 350 ml heavy whipping cream
- ½ cup 120 ml sour cream
- 6 oz. (¾ cup) 170 g (180 ml) cream cheese
- 1 tbsp 1 tbsp ranch seasoning
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp salt
- 1½ cups (6 oz.) 350 ml (170 g) shredded cheddar cheese
- unsalted butter for greasing
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Instructions are for 6 servings. Please modify as needed.
These rich flavors pair beautifully with grilled - or fried - meat and fish. Whip up a double batch, and freeze the extra in small containers for a quick side dish any night of the week. Save even more time by using pre-shredded coleslaw – just avoid mixes with carrots if you can.
Heat oven to 400°. Start by prepping the beef filling. Coarsely chop 1 large bunch dill (you should get about ¾ cup), then crush and finely chop 3 large garlic cloves. Transfer a third of dill and a third of garlic to a large bowl. Add 1½ lb. ground beef or plant-based meat, 1½ tsp. Diamond Crystal or ¾ kosher salt, and ½ tsp. freshly ground black pepper and mix with your hands to incorporate. Set remaining dill and garlic aside separately.
Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add half of beef mixture, dropping into pot in small clumps. Cook, undisturbed, until deeply browned underneath, about 5 minutes (or about 3 minutes if using plant-based meat). Stir and continue to cook 1 minute (it’s okay if the meat is not fully cooked through, it’ll finish cooking in the sauce). Using a slotted spoon, transfer beef to a plate. Repeat with remaining beef mixture. Wipe out pot.
While the meat is cooking, finely chop 1 large onion.
Heat 2 Tbsp. extra-virgin olive oil in same pot over medium. Add onion and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Cook onion, stirring often with a wooden spoon, until softened and starting to turn golden, 6–8 minutes. Add ½ tsp. crushed red pepper flakes, ¼ tsp. ground cinnamon, and reserved garlic, and cook, stirring, 30 seconds.
Return beef mixture to pot and add one 28-oz. can whole peeled tomatoes. Break up meat and tomatoes into smaller pieces with spoon. Add ½ cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until most of the liquid is cooked off and mixture is just a little looser than tomato paste, 20–25 minutes.
While the sauce is cooking, line a large rimmed baking sheet with kitchen towels and bring a medium pot of generously salted water to a boil. Using a paring knife, cut about 1" deep circle around core of 1 large head of savoy or green cabbage. Remove core, then gently pull off 16–20 cabbage leaves, cutting away from core if needed. (Save any extra cabbage for another use.) Cut a small V in the bottom of each leaf, about ½" big, to remove the thickest part of the fibrous stalk. Working in batches of 3–4 leaves at a time, cook cabbage until just pliable, 10–15 seconds. Transfer to prepared baking sheet with tongs. Pat leaves dry.
Return water to a boil, add rice, and cook, stirring occasionally, until barely al dente, about 5 minutes. Drain rice and rinse under cold running water to stop the cooking. Shake rice well to remove most of the water, then transfer to a medium bowl. Finely grate zest of 1 lemon on Microplane over rice and add reserved dill mix well to combine.
Rub bottom and sides of a 9x13" baking dish with oil. Cover bottom of dish with a single layer of cabbage leaves, overlapping slightly. Set ½ cup sauce aside and spread half of remaining sauce over cabbage. Sprinkle half of rice mixture evenly over sauce. Top with another layer of cabbage leaves, then remaining half of sauce, and remaining rice. Top with a final layer of cabbage leaves.
Spread 8 oz. crème fraîche evenly over cabbage. Dollop reserved sauce on top. Grate 8 oz. low-moisture mozzarella on the large holes of a box grater and sprinkle over.
Cover dish with foil and set on a large rimmed baking sheet. Bake 20 minutes. Uncover dish and increase oven temperature to 425°. Continue to bake until cheese is golden brown and bubbling, 18–20 minutes. Let cool 10 minutes before serving.
Do ahead: Meat sauce can be made, rice can be parboiled, and cabbage leaves can be blanched 3 days ahead. Cover and chill separately. Assemble casserole just before baking.
How would you rate Cabbage Roll Casserole?
Worst thing I ever put in my mouth! Ridiculously time consuming to make. Our family loves cabbage rolls, but they mutinied at dinner, refusing to eat it. Waste of time and money!
Turned out nice! Used ground turkey, freshly-grated nutmeg instead of cinnamon, shredded cheddar and jack cheeses instead of mozz, 4 oz each of sour cream and yogurt instead of crème fraîche. (Might do 6 oz of each next time). Also mixed the cheeses into the sour cream/yogurt instead of adding separately. I might try mozz on top next time as per the recipe, seems like it would work fine - I was skeptical this time. Cabbage was still hard to cut when done, might chop it a bit next time instead of leaving whole leaves.
I thought this was great. It’s a miracle it came out well because I made a huge error in making. For whatever boneheaded reason, I don’t add anything to the beef and so cooked the clumps as directed, sans dill and seasonings. I panicked upon realizing and tossed the cooked meat clumps with dill, garlic, salt and pepper. All of that got added to the onion mixture as directed. II was sure this was going to ruin the dish but it was. fabulous. One of the reasons I mention the mistake is because since you end up breaking up all of the meat clumps anyway, I think you can just brown the meat as you normally would and skip the two stage “clump cooking.” Then, just add the dill, etc. I also used green cabbage because my grocery was out of savoy. I had a bear of a time separating the leaves. I’ll use savoy next time. This was truly delicious.
I made a close version of this. And I also chopped & steamed the cabbage first. It made life much easier. And it was delicious. I don't understand why people can't just try a recipe for what it is. The cheese worked. Who cares if "tradional" stuffed cabbage doesn't contain dairy. This was very tasty.
I've thought about doing this or similar. I would try half pork & half beef. My mother's recipe also has some sauerkraut & sausage in the liquid. It's not traditional, but: America, never stop melting cheese on things!!
my familys made gubtsi for generations, and while i turn my eye from the mozzarella and creme fraiche toppings, this casserole is definitely an interesting adaptation of the original. any food fusion that preserves the integral flavors of the dish is one worthy to try. that being said, instead of creme fraiche you can use classic smetana/sour cream and garnish it w extra chopped dill. america please stop melting cheese on things
This recipe looks delicious! Although it is true that the original Eastern European doesn't contain mozzarella, I think this is a nice take on the original. The recipe author didn't claim that this was a recipe for the traditional golabki/holubtsi. Plus some of the "authentic" dishes we enjoy today are a result of a fusion of two cuisines. Although it's important to be respectful of traditional recipes in terms of research and citation, I do think that fusion can be just as delicious when done right.
I never realized that rolling cabbage rolls was such an arduous task. Every Eastern European grandma managed it until old age in a freezing kitchen with arthritic hands. Please don't compare this to ⟪stern European cabbage rolls' it's not anything like the golubtsy (голубцы) that my family made. We also never use crème fraîche, we use homemade sour cream and mozzarella does not even belong on lasagne, let alone on cabbage rolls. Call it what you want, but please don't compare it to a classic recipe.
I agree with a few other comments to make this as-is the first time. I almost substituted sour cream for creme fraiche but decided to spend the $5 on the only tub of creme fraiche at the store and am glad I did. I disagree with others about the dairy - I expected it to be a little unusual but found it to complement the dish so well, surprisingly so. I also found this recipe to be a little labor & time intensive but manageable in steps. I took care of the 3 different main elements (rice, sauce, cabbage leaves) when I had time throughout the day and put it all together right before baking. It was so, so good. Do not skip the lemon or fresh dill. I also added a bit more salt be sure to taste the sauce before you combine everything in the baking dish to ensure it is seasoned to your liking because that is the only real vehicle for seasoning don't skip the salting of the cabbage/rice water either. I will be making this again and would be proud to serve it as a main dish, to guests.
I made this using spicy sausage, since that was what I had on hand. I shredded a head of cabbage and seared it in a hot pan, then tossed it with the creme fraiche and layered that with the tomato meat sauce. This recipe is very forgiving and totally delicious.
When I make a new recipe, I make it exactly as the recipe states. This recipe turned out perfectly and very balanced in taste. It was wonderful. I would highly recommend to make it as it is. The dill, the lemon zest, and the red pepper flake are wonderful flavors that permeate the entire dish. The tomato mixture was very delicious. I made the dish with Beyond Burger. I would highly recommend to make as is and not to omit. The crème fraîche and mozzarella complimented the dish very well and did not overpower. Please try as is before making lots of changes. I was pleasantly surprised by a very good result.
I just made this recipe for the first time and it definitely won't be the last! Wow. The flavours are delicious and the casserole itself held together really well. I read some of the previous reviews about the use of cheese/dairy, so I decided to just go for the mozzarella on top but I skipped the creme fraiche. To be honest, though it may not be "traditional", I think the cheese goes delightfully with the casserole! This recipe isn't claiming to be traditional, it even says "inspired by" in the description, so I'm unsure why that has become a point of contention. I love seeing new combinations of flavours and I think it works really well in this case. The creaminess of the cheese balances the zesty and bright flavours of the tomato, lemon and dill. I think next time I will try it with the creme fraiche, because I honestly can't see how it wouldn't add another layer of deliciousness to this fantastic dish!
My father cooked a similar version of this recipe that he called "lazy holubtsi," (holubtsi are Ukrainian stuffed cabbage rolls) which was very similar. He made it one step easier by slicing the cabbage head in 1-inch wide strips before steaming/blanching, instead of trying to preserve the full-leaf shape. you don't really need the full leaf if you're not making the tradition cabbage rolls. The wide strips of cabbage still work great for layering. I wholeheartedly agree with the other commenters and would recommend leaving out the baked dairy product garnishes - this dish really does not need them! Serving with a dollop of cold sour cream, however, would probably be nice, and more traditional in spirit!
In Romania, this dish is called "Cabbage a la Cluj" (largest city in Transylvania). Cheese is sacrilegious in cabbage rolls, but they can be served with sour cream and polenta instead of bread. I cannot believe my eyes reading articles about such "great discoveries" like old dishes that skipped a generation unwilling to cook, Dalgona coffee - aka Nescafe in Europe, laundry stripping - although my grandmother would be revolted to see it done in hot water.