Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I have been eye balling several bacon wrapped cabbage wedges recipes for weeks now. I have been very keen to try this method of cooking cabbage. One. I adore cabbage. Two. Bacon.
Its just been really impossible to find a decent head of cabbage lately. Everything I had seen up to this date was really looking like it was on its last legs. Even the farm market cabbage, and I refuse to pay good money for rotten food.
I think because we live in a very rural small area we get the leavings from everywhere else. They send the good stuff to higher populated areas. Here we get the garbage. Seriously.
After living in the UK and having the beautiful vegetables, fruits, meats and cheese of all of Europe to choose from, this has been a real adjustment for me. I am sure it is much better in the city. At least I hope it is.
Anyways, I finally found what looked like a fairly decent cabbage and was able to purchase it so that I could finally try Bacon Wrapped Cabbage Wedges. I was very keen not only to try it, but also to try it in the Air Fryer.
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Cabbage and bacon have such a wonderful affinity for each other. The smokiness of the bacon really enhances the sweet earthy flavors of the cabbage. It really is lovely.
Add to that some seasoning and a bit of Parmesan cheese and you have a marriage made in heaven. This really is a fabulous side dish!
My bacon did get a tad crisp in the air fryer, but I am a lover of crisp bacon, so that was not really a problem for me!
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Some of the exposed edges of the cabbage also got a bit crispy as well, so if you can get the bacon to almost completely wrap your cabbage so much the better.
The bacon I used was a home smoked bacon that I had bought at the local farm market and whilst it is suitable for frying up in a pan, I don't recommend it for this. I think regular thick sliced streaky bacon is your best bet!
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This is also an ideal side dish, or even main for those who are following low carb or keto diets. I do try to watch my carbs, but I am not following a keto diet.
One thing about cooking this in the air fryer is that the fat from the bacon just melted and fell away into the drip pan, so it wasn't laying in grease when it was done.
This recipe was adapted for use in the Air Fryer from The Kitchen Magpie. I chose it above all of the others because it wasn't overwhelmingly spiced. I wanted to be able to taste both the bacon and the cabbage.
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WHAT YOU NEED TO MAKE BACON WRAPPED CABBAGE WEDGES
This is one of those recipes which uses relatively few ingredients. That's my kind of cooking!
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
See, I wasn't kidding when I said that it only used a few things!
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Make sure when you are cutting and trimming the cabbage you leave a bit of the core there to keep the leaves together and prevent them from falling apart. I used a plain ordinary white cabbage. It worked very well.
I don't recommend using home smoked bacon. The flavor is a bit too strong. Although still good, I think it would have been a lot better with regular thick cut bacon, or even a maple flavored bacon.
You do want thick sliced bacon so that it doesn't burn in the air fryer. You want to stretch it a bit as you are wrapping it around the cabbage.
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I chose to season this very simply as I wanted to be able to taste the cabbage and the bacon, but I have seen other recipes where they rub the cabbage with a mix of lemon and spices. Its up to you if you do that or not.
I can't really say for sure if it tastes better that way or not. It all depends on how much of a purist you are. I think when it comes to the flavors of cabbage and bacon, I am somewhat of a purist! For me with this combination, simple is best.
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HOW TO MAKE BACON WRAPPED CABBAGE WEDGES (AIR FRYER)
The hardest part is wrapping the bacon around the cabbage! This is very simple to make.
Lay your bacon slices out in a single layer and sprinkle evenly with the parmesan cheese. Season your cabbage wedges all over with salt, pepper and garlic powder.
Wrap two bacon slices around each cabbage wedge, securing them with toothpicks. Preheat your air fryer to 360*F/185*C.
Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
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This was really, really good . . . the cabbage was crispy tender and there was a smokiness from the bacon. I would have preferred the more restrained smokiness from a commercial bacon however.
There was a bit of saltiness from the cheese and of course the bacon, but also sweet from the bacon as well. I loved the earthiness of the cabbage. Altogether this was quite delicious!
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As you can see the cabbage was perfectly crispy tender. Yum, yum, yummy!! (well except for the burnt ends, lol)
If you are as big a fan of cabbage as I am, you might be interested in these other cabbage recipes!
CABBAGE MUSTARD AND CHEESE GRATIN FOR TWO - Blanched wedges of cabbage are slathered with a rich mustard bechamel sauce, scattered with buttered crumbs and then baked to perfection.
SMOTHERED CABBAGE WITH HAM - The perfect way to use up little bits of ham. Potatoes, cabbage, ham, all cooked together in a skillet. Buttery cabbage, tender potatoes, salty ham. What's not to love!
There are actually loads of cabbage recipes on here, it being one of my favorite vegetables. Just click here and you can access most of them.
Bacon Wrapped Cabbage Wedges (air fryer)
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
If you love cabbage and you love bacon, this is a great recipe to use to indulge in both those loves. Smoky and crispy tender delicious. Low carb and keto as well. If you don't have an air fryer, see notes for how to cook it in a conventional oven.
Ingredients
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
Instructions
- Lay your bacon slices out in a single layer and sprinkle with the parmesan cheese evenly.
- Season your cabbage wedges all over with salt, pepper and garlic powder.
- Wrap two bacon slices around each cabbage wedge, securing them with toothpicks.
- Preheat your air fryer to 360*F/185*C.
- Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
Notes
To cook in a conventional oven. Preheat your oven to 340*F/180*C/gas mark 4. Prepare cabbage, bacon and cheese as per the recipe, but place onto a baking sheet, leaving space between each. Bake in the preheated oven until the cabbage is soft and the bacon crisp, 35 to 40 minutes.
Thank you so much for visiting! Do come again!
This delicious stir fry of healthy chicken and green beans is one of my absolute favorite things that I have cooked as of late! Not only is is quick and easy to make, but it makes great use of the fresh beans that are available at the local farm markets at the moment!
It also goes together very quickly, which is a bonus to me. Especially in the summer months when we all have so many other things we want to be doing. Quick, easy, delicious and healthy works for me every time!
Green beans are one of my favorite vegetables. I love them crispy tender, not raw, but tender with a little bit of a bite to them. They shine in this simple recipe!
I also love chicken and we eat a lot of it here in my home. Not only is it healthier for you than most other meats, but it is also incredibly adaptable, lending itself to a huge variety of preparations and tastes!
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I had picked up a bag of fresh beans at the Spurr brother's farm market earlier this week and after having had a nice feed of them one night with some pork chops, I decided to try them in a stir fry with some chicken.
I love trying different things with my vegetables and stir frying them is one of my favorite things to do. Add to that chicken and a tasty sauce and you have a winner of a dinner!
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Stir fries make great mid week suppers. Quick and easy to prepare, they go together in minutes and are relatively healthy and simple to make.
I kept the fat content down on this version. If you have a great non-stick pan you really don't need to use a lot of fat. My pans are stainless steel by Lagostina and I love them.
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I received them quite by accident actually. I had ordered myself an air fryer. The company made a mistake and sent this set of pots and pans instead.
I never did get the air fryer, but was allowed to keep the pots and pans. How lucky can a person get! They are the nicest pots and pans I have ever had!
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WHAT YOU NEED TO MAKE CHICKEN AND GREEN BEANS
Its really very simple. Quantities are given for two servings, but can easily be doubled to serve four.
- 2 tsp canola oil, divided
- 3/4 cup (94g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- salt and black pepper to taste
- pinch red chili flakes
- 2 TBS chicken stock or water
- 2 TBS soy sauce
- 1 1/2 TBS honey
- 1 tsp cornstarch mixed with 1/2 TBS cold water
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You don't have to use green beans in this quick and easy stir fry. You could also use asparagus if that is all you have, or really any other vegetable or combination of vegetables.
You could also use chicken thighs, cut into chunks, if you would rather. I love chicken thighs. They have much more flavor than the breasts.
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They are also a bit fattier, so if you are watching your fat and cholesterol intake, the breast meat is much better for you. If you want to use thighs though, do trim as much fat from them as you can.
You could use fresh garlic if you wanted to, but I chose to use the powder because I was also using onion powder. Make sure you use the powders and not the flavored salts.
The dry chili flakes add just a tiny hint of heat. You can totally leave them out if you wish.
HOW TO MAKE HEALTHY CHICKEN AND GREEN BEANS
Nothing could be quicker or easier! Trust me on this! If you do the work of prepping your chicken and green beans ahead of time, it will go even quicker.
Begin by tossing your chunks of chicken together with the garlic and onion powders, salt, pepper, and chili flakes. Set aside.
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Heat 1/2 tsp of the oil in a heavy bottomed skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, until crispy tender. Remove and keep warm.
Add the remaining oil to the pan and increase the heat to high. Add the chicken chunks in one layer. Cook until they are browned on the side touching the pan. (They should release from the pan easily.) Flip over and brown the other side. Cook, stirring until cooked through.
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Return the beans to the pan and cook for a few more minutes.
Whisk together the chicken broth, honey and soy sauce. Pour this over the chicken and the green beans. Cook for about 30 seconds.
Whisk in the cornstarch/water slurry. Cook for a minute longer until the mixture boils and thickens, stirring constantly.
Serve immediately.
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I chose to serve this with some steamed basmati rice. You can get pouches of it already cooked these days. Simply pop into the microwave and heat up. One pouch is the perfect size for just two people! I use them all the time and they come in a variety of flavors.
Altogether this was a really delicious meal, with tender flavor filled chicken, plenty of color and lovely textures!!!
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If you love stir frying, you might like a few of these other options. All are quick, easy and delicious!
LEMON CHICKEN STIR FRY - A delicious mix of tender chicken and a variety of crisp vegetables in a lush lemon sauce. Served on top of angel hair pasta. Incredibly tasty!!
QUICK CHICKEN CHOW MEIN - A mix of crispy stir fried vegetables . . . cabbage, celery, green pepper, red onion and carrot, along with chicken, noodles and a tasty sauce. Delicious!
QUICK AND EASY PEPPER STEAK - A restaurant quality meal that can easily be made in the comfort of your own home. With plenty of steak, onions and peppers in a lush sauce. That makes it a winner in my books!
Chicken and Green Beans
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Quick, to make, healthy, easy and delicious!
Ingredients
- 2 tsp canola oil, divided
- 3/4 cup (94g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- salt and black pepper to taste
- pinch red chili flakes
- 2 TBS chicken stock or water
- 2 TBS soy sauce
- 1 1/2 TBS honey
- 1 tsp cornstarch mixed with 1/2 TBS cold water
Instructions
- Toss your chunks of chicken together with the garlic and onion powders, salt, pepper, and chili flakes. Set aside.
- Heat 1/2 tsp of the oil in a heavy bottomed skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, until crispy tender. Remove and keep warm.
- Add the remaining oil to the pan and increase the heat to high. Add the chicken chunks in one layer. Cook until they are browned on the side touching the pan. (They should release from the pan easily.) Flip over and brown the other side. Cook, stirring until cooked through.
- Return the beans to the pan and cook for a few more minutes.
- Whisk together the chicken broth, honey and soy sauce. Pour this over the chicken and the green beans. Cook for about 30 seconds.
- Whisk in the cornstarch/water slurry. Cook for a minute longer until the mixture boils and thickens, stirring constantly.
- Serve immediately.
Thanks so much for visiting! Do come again!!
I am sharing the easiest and best coleslaw dressing recipe with you today. Not only is it extremely tasty, but also very quick and easy to make.
If you use a prepackaged coleslaw vegetable mix you can seriously have it ready in five minutes! If not, you can shred your own vegetables and still have a tasty side dish in not a lot of time.
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My mother made very good coleslaw and raised a family of coleslaw connoisseurs. All of us love it. I have many fond memories of watching my mother make hers through the years. She did not have a food processor and she would never have stopped to grating the cabbage on a grater.
The carrots yes, but not the cabbage. The cabbage was always very methodically hand shredded. And I have to say hand shredding cabbage is a chore I love. It the type of chore that is a great way for you to practice mindfulness while you are doing it.
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There are some really good bags of already shredded coleslaw mixes available in the shops these days and so to speed things up, by all means do use one of them, but if you don't mind getting stuck in and doing a bit of labor, hand shred.
Today I used a bag so show you just how quick and easy making this salad can be.
You need only as much time as it takes to whisk together the dressing ingredients and fold in the vegetables. Presto chango! Its like magic of the tastiest kind! I may not be able to pull a rabbit out of my hat but I can make a pretty darned good coleslaw!
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WHAT YOU NEED TO MAKE CLASSIC MEMPHIS STYLE COLESLAW
Its a really simple list. If you can't find bagged coleslaw vegetables, just shred the equivalent required by hand. (cabbage, carrots)
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
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The recipe is one I borrowed from the blog Barefeet in the Kitchen. I have all of Mary's cookery books as well. Her recipes are great.
I downsized it to make half the amount of servings because I just don't need that much coleslaw and I knew it wouldn't get eaten up in time. Generally speaking coleslaw is not a great keeper.
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Half of it was for my father and I to enjoy along with our Chili tonight, and the other half was sent to a lady who just got out of the hospital. I had sent her a few meals to enjoy while she is recovering.
Its been so hot this past few days, I thought you might enjoy this different version of slaw. It has the perfect balance between being tangy and being sweet. A combination of the two.
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HOW TO MAKE CLASSIC MEMPHIS-STYLE COLESLAW
Seriously this takes just five minutes if you start off with a bagged coleslaw mix.
Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
Toss again just prior to serving.
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I do not recommend making this too far in advance as it does water itself down upon standing. Its still highly edible but you will need to drain it a bit.
This is the perfect slaw to enjoy along side of your burgers and dogs, on cold plates, and with pulled pork, etc.
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We do love coleslaw in our family. I think we were spoiled by a mother who made the best slaw in the world in my opinion. There is no shortage of coleslaw recipes here on the blog:
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
DELI STYLE COLESLAW - This tangy cold salad is delicious. Its quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
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CHINESE COLESLAW - Also known as Ramen Noodle Salad. With crisp shredded cabbage and carrots, toasted almonds, and crunchy ramen noodles in a sweet and savory sesame dressing, it's the perfect addition to almost any potluck, picnic, or cookout.
CHEESE SLAW - This is delicious and a bit different than regular slaw. I like a nice quantity of cheese in mine, but you use as little or as much as you want.
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CREAMY CARAWAY COLESLAW - There are only a few vegetables in this version. Cabbage and spring onion. The star is that lush creamy dressing. Its a simple dressing made by combining dairy sour cream along with some mayonnaise, vinegar, sugar and seasonings.
So there are a few different and tasty options to sink your teeth into. The weather has been so hot these past few days, nobody really wants to be cooking much of anything.
What are your favorite go-to's when the temperatures start to rise? I really want to know! Let's share with each other!
Classic Memphis-Style Coleslaw
Yield: 4
Prep time: 5 MinTotal time: 5 Min
This small batch recipe is a sweet and tangy southern style coleslaw with the perfect balance of crunch, and creamy flavors. You can double the amount to serve more. You can make this in advance, but you may need to drain it a bit prior to serving.
Ingredients
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
Instructions
- Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
- Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
- Toss again just prior to serving.
Thanks so much for visiting. Do come again!
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