Best 11 Cabbage And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary world, the combination of cabbage and cheese has been celebrated for its versatility and ability to tantalize taste buds. Whether you're a seasoned cook or just starting your kitchen adventures, this dynamic duo offers a world of culinary possibilities. From classic comfort food to innovative fusion dishes, cabbage and cheese can be transformed into a symphony of flavors that will leave you craving more. Explore the delightful world of cabbage and cheese recipes, and discover how these two humble ingredients can create a culinary masterpiece.

Here are our top 11 tried and tested recipes!

SCALLOPED CABBAGE WITH HAM AND CHEESE



Scalloped Cabbage with Ham and Cheese image

A cheesy scalloped cabbage and ham casserole. Great for potlucks. A bag of slaw can be substituted for the cabbage.

Provided by JEANIE BEAN

Categories     Main Dish Recipes     Pork     Ham

Time 1h10m

Yield 4

Number Of Ingredients 9

1 medium head cabbage, chopped
1 onion, chopped
1 ½ cups cooked ham, diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
¾ cup processed American cheese
2 tablespoons dry bread crumbs

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
  • In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 19.2 g, Cholesterol 91.5 mg, Fat 31.4 g, Fiber 4.5 g, Protein 27 g, SaturatedFat 16.8 g, Sodium 2800.1 mg, Sugar 4.6 g

PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE



Pasta With Sausage, Caramelized Cabbage and Goat Cheese image

Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.

Provided by Aaron Hutcherson

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
8 ounces dry rotini or other shaped pasta
4 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 small head savoy cabbage (about 1 1/2 pounds), quartered, cored and thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
1 cup heavy cream
4 ounces goat cheese

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
  • Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
  • Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE



Warm Red Cabbage Salad with Roast Chicken and Gorgonzola Cheese image

Categories     Salad     Chicken     Blue Cheese     Walnut     Fall     Cabbage     Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 13

2 large garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 cup olive oil
3 cups thinly sliced red cabbage
2 1/2 cups shredded cooked chicken
1 small fennel bulb, thinly sliced
1 head radicchio, thinly sliced
1 small red onion, thinly sliced
1 cup coarsely chopped toasted walnuts
1 small carrot, peeled, cut into matchstick-size pieces
1 pear, peeled, cored, cut into 16 slices
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

  • Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
  • Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.

WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE



Warm Cabbage Salad With Bacon and Blue Cheese image

"Bacon drippings add flavor to the sauteed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." Kathryn Conrad in Cooking Light Magazine.

Provided by Manami

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 slices bacon, crumbled
1 tablespoon peeled chopped shallot (1 small)
2 cups apple cider
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup Roquefort cheese or 1/4 cup other blue cheese, crumbled
8 cups shredded cabbage
1/2 diced red bell pepper

Steps:

  • Cook bacon in a Dutch oven over medium-heat; until crisp.
  • Remove bacon from pan; reserving 1 teaspoon drippings in pan.
  • Crumble bacon; set aside.
  • Heat bacon drippings over medium-high heat.
  • Add shallot and saute 1 minute.
  • Remove from heat.
  • Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
  • Add shallot mixture, salt and pepper.
  • Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
  • Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
  • Top with crumbled bacon.
  • Serve immediately.

Nutrition Facts : Calories 47, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.7, Sodium 158.8, Carbohydrate 6.6, Fiber 2.6, Sugar 3.4, Protein 1.8

RED CABBAGE SALAD WITH FETA CHEESE AND OLIVES



Red Cabbage Salad With Feta Cheese and Olives image

This is a really morish salad, rich in flavour. It is great served with just about anything! And an all time favourite of many to whom I have served it too. Also a good salad to prepare in advance - infact it's better if it is - (the 'older' it gets, the better it gets!!!!)

Provided by Karin...

Categories     Low Protein

Time 15m

Yield 1 large quantity of Red Cabbage Salad, 4-6 serving(s)

Number Of Ingredients 13

1/2 head red cabbage, finely shredded
1 red capsicum, sliced
1/2 green capsicum, sliced
200 g sliced black olives
1 red onion, thinly sliced
spring onion, thinly sliced
200 g feta cheese, crumbled (or more according to taste)
cherry tomatoes, sliced in half
1/2 cup balsamic vinegar
1/2 cup light olive oil
1/2 teaspoon salt, to taste
1 garlic clove, crushed (optional)
1 teaspoon prepared mustard

Steps:

  • Combine all salad ingredients together- one or two at a time- EXCEPT the Cherry Tomatoes and toss WELL.
  • Combine all DRESSING ingredients together in jar or bottle and shake well, and taste.
  • Drizzle dressing a little at a time over salad, and toss well to coat the salad evenly.
  • Add the halved Cherry Tomatos last.

MEATBALL SOUP WITH CABBAGE AND PARMESAN CHEESE



Meatball Soup With Cabbage and Parmesan Cheese image

A hearty meatball soup full of vegetables. I use ground veal when making the meatballs, which is a subtler taste. The Original recipe came from a Cookbook called "The International Soup Cookbook", but I have added additional spices to the meatballs and altered it to our tastes.

Provided by Dawn399

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 large onion (cut in half, chop one half and slice the other half)
4 tablespoons olive oil (divided)
1 garlic clove (minced)
1 cup soft breadcrumbs
1 lb ground veal or 1 lb beef
1 egg, slightly beaten
1 teaspoon thyme
1 teaspoon marjoram
1/4 teaspoon cayenne pepper
1 teaspoon garlic salt
2 bay leaves
1/4 cup parmesan cheese (finely grated)
fresh ground pepper
flour (for coating)
12 ounces cabbage (thinly sliced)
1 1/2 lbs tomatoes, chopped (I use canned tomatoes, drained)
7 cups chicken broth

Steps:

  • Prepare onion, finely chop one half and thinly slice the other half and set aside.
  • Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
  • Add garlic and continue cooking for about 2 minutes; set aside.
  • Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
  • Let stand for 2 minutes, drain and squeeze dry.
  • Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
  • Mix ingredients and roll into small balls about 3/4 diameter.
  • Roll in flour to coat lightly.
  • Heat remaining Olive oil in a frying pan over medium heat.
  • Cook meatballs until brown.
  • Place on plate lined with a paper towel to drain.
  • In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
  • In a large pot, add add chicken broth,tomatoes, heat over medium heat.
  • Add meatballs, cabbage and onions.
  • Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
  • May sprinkle additional Parmesan cheese on soup when serving.

FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE



Fried Chicken Sandwich with Cabbage Slaw, Pickles, American Cheese and Maple Mustard Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 26

1/4 head purple cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup distilled white vinegar
2 carrots, peeled and grated
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup mayonnaise
1 cup apple cider vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
A few dashes hot sauce
2 Persian cucumbers, thinly sliced on a mandoline
Canola oil, for frying
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon chipotle chile powder
1 tablespoon mustard powder
2 cups buttermilk
2 boneless, skinless chicken breasts, sliced in half on a bias
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon baking soda
4 seeded buns, split
8 slices American cheese
1/4 cup Dijon mustard
2 tablespoons maple syrup

Steps:

  • For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
  • For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
  • For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
  • To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
  • Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
  • To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

RED CABBAGE AND ROMAINE COLESLAW WITH BLUE CHEESE DRESSING



Red Cabbage and Romaine Coleslaw with Blue Cheese Dressing image

I love blue cheese; and this dressing doesn't have the rich mayonnaise to make me feel guilty about eating it. A very pretty salad.

Provided by Geema

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 head romaine lettuce, washed
1/4 head red cabbage
1 large green onion, minced
3/4 cup canola oil
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
fresh ground black pepper
1 1/2 ounces crumbled blue cheese

Steps:

  • Slice the romaine into thin ribbons.
  • Slice the red cabbage as thin as you can.
  • Toss together in a salad bowl; cover and refrigerate until serving time.
  • Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
  • Fold in the cheese.
  • The dressing can be made several days in advance.
  • Dress the slaw just before serving.

TAXI'S CABBAGE AND BLUE CHEESE SOUP



Taxi's Cabbage and Blue Cheese Soup image

I begged the waitress from Taxi's restaurant in Omaha NE for this recipe. If you love blue cheese, you'll love this soup. Don't let the cabbage stop you (but it will smell up your house.) It's an awesome winter soup.

Provided by Chef MurphyGirl

Categories     Low Protein

Time 1h15m

Yield 2 quarts

Number Of Ingredients 10

1/4 cup butter
1 onion, chopped
1 bay leaf
1 head cabbage, cored and shredded
1/2 tablespoon caraway seed
3 1/2 cups chicken stock
4 ounces blue cheese, crumbled
2 cups heavy cream
white pepper
1/2 tablespoon dry sherry

Steps:

  • In a large dutch oven, melt butter over medium heat. Add onion and bay leaf. Cook until onions are translucent, stirring occasionally for 15 minutes.
  • Add cabbage and caraway to onions and cook cabbage until it wilts, stirring occasionally, about 5 minutes.
  • Add chicken stock and simmer 15 minutes to blend flavors.
  • Remove bay leaf. Add cheese and stir well until melted.
  • Stir in cream and heat through. DO NOT BOIL! Season with pepper and sherry.
  • Top with more bleu cheese crumbles and serve.

WARM RED CABBAGE SALAD WITH BACON AND GOAT CHEESE



WARM RED CABBAGE SALAD WITH BACON AND GOAT CHEESE image

Number Of Ingredients 8

1 small head red cabbage
6 slices bacon
3 T extra-virgin olive oil
1/2 cup diced red onion
3 T sherry vinegar
salt
fresh ground black pepper
3 oz. crumbled goat cheese

Steps:

  • Remove discolored outer leaves of cabbage, then quarter cabbage and cut away the core. Slice cabbage into thin strips and put into large bowl. Heat a frying pan (large enough to hold the cabbage) and cook bacon until very crisp. Drain bacon on paper towels. Pour out bacon fat, but don't wipe out frying pan. Add olive oil to pan and saute onions until barely softened, 2-3 minutes. Add vinegar and simmer 30 seconds. Add cabbage and cook 2-3 minutes, stirring to coat cabbage with dressing. Cabbage should still be crisp. Crumble bacon while cabbage cooks. Turn off heat and season cabbage with salt and pepper. Pour cabbage back into bowl, add bacon, crumble goat cheese over and stir to combine. Arrange salad on individual plates and serve.

RED CABBAGE AND BACON SALAD WITH BLUE CHEESE



Red Cabbage and Bacon Salad With Blue Cheese image

Look no further! This is a salad! This is a contrast in taste with the red cabbage, bacon, and the blue cheese. A wonderful vinaigrette recipe follows. A great addition to your recipes.

Provided by FLUFFSTER

Categories     Salad Dressings

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 head red cabbage (about 1 1/2 lbs.)
1/4 cup red wine vinegar
2 quarts boiling water
1 small head romaine lettuce
3 ounces blue cheese
1/2 lb thick cut bacon
1/4 cup red wine vinegar (or more)
1 tablespoon dijon-style mustard
salt & freshly ground black pepper
3/4 cup olive oil (or use half olive oil and half vegetable oil)

Steps:

  • Cut cabbage in half, remove the core, and then cut into quarters. Finely shred the quarters, and transfer to a large bowl.
  • Heat the vinegar to boiling in a small saucepan. Pour the vinegar over the shredded cabbage and toss to mix so it's thoroughly coated.
  • Pour the boiling water over the cabbage and let it stand until slightly softened, about 3-4 minutes. Drain thoroughly in a colander, then return it to the large bowl.
  • Toss the cabbage with enough vinaigrette to moisten well.Taste for seasonings and add more vinegar, if needed. Cover the bowl and marinate the cabbage in the dressing 1-2 hours. The cabbage will turn a pinkish color.
  • Twist off and discard the root end of the romaine. Wash romaine well, then drain the leaves well. Stack the leaves and roll them up tightly. Cut the rolled leaves cross-wise into wide strips.
  • Crumble the blue cheese into a small bowl with your fingers. About 10 minutes before serving the salad,stack the bacon slices and cut crosswise into strips. Cook the bacon until crisp and the fat has melted, about 3-5 minutes.
  • Spoon the hot bacon and pan juices over the red cabbage, reserving some bacon for garnish. Toss them together.
  • Arrange a bed of shredded romaine leaves onto serving plates.Spoon any remaining dressing over the lettuce. Mound the red cabbage and bacon mixture in the center. Top the salads with blue cheese and reserved
  • bacon in the center.
  • Note* this salad can be made ahead with the vinaigrette dressing up to 2 hours. The vinaigrette can be made ahead up to 1 week ahead. Times do not include marinating.

Tips:

  • To save time, use a food processor to shred the cabbage and carrots.
  • If you don't have any caraway seeds, you can substitute fennel seeds or dill seeds.
  • Be sure to cook the cabbage and carrots until they are tender but still have a bit of crunch.
  • If you are using a low-fat cheese, you may want to add a little extra butter or oil to the pan when cooking the cabbage and carrots.

Conclusion:

Cabbage and cheese is a classic combination that is enjoyed by people of all ages. This versatile dish can be served as a side dish, main course, or even a snack. The next time you are looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!

Related Topics