Best 8 Herbed Cabbage Medley Recipes

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Welcome to the world of flavors and textures as we delve into the art of cooking a delightful "herbed cabbage medley". This delectable dish combines the goodness of fresh cabbage with an aromatic blend of herbs, creating a symphony of tastes that will tantalize your taste buds. Whether you prefer a hearty side dish or a nutritious main course, this recipe is sure to impress and delight. As you embark on this culinary journey, be prepared to transform ordinary ingredients into an extraordinary meal that celebrates the vibrant flavors of nature's bounty.

Check out the recipes below so you can choose the best recipe for yourself!

CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES



Corned Beef and Cabbage with Herb Buttered Potatoes image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 11

3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water
1 1/2 pounds baby red potatoes, sliced in 1/2
1/2 stick butter, softened
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • For Corned Beef:
  • Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
  • For potatoes:
  • Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
  • Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

SPICED CABBAGE AND APPLE MEDLEY



Spiced Cabbage and Apple Medley image

This nicely spiced cabbage-and-apple medley has always been a favorite side dish on our holiday dinner table. We love the sweet-tangy flavor and eye-catching color. -Paul Tackman Sr., North Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 medium head red cabbage, shredded
1 medium apple, peeled and thinly sliced
2/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
2 bay leaves
4 whole cloves
1/3 cup cider vinegar
2 tablespoons lemon juice

Steps:

  • Place cabbage and apple in a 6-qt. stockpot. Add sugar, salt, rosemary and pepper; toss to combine. Let stand 40 minutes to allow juices to release from cabbage., Place bay leaves and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Stir into cabbage mixture., Bring to a boil over medium heat. Reduce heat; simmer, covered, 30-35 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar and lemon juice; heat through. Discard spice bag.

Nutrition Facts : Calories 145 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (30g sugars, Fiber 3g fiber), Protein 2g protein.

HERBED CABBAGE MEDLEY



Herbed Cabbage Medley image

Make and share this Herbed Cabbage Medley recipe from Food.com.

Provided by vverkin925

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium onion, sliced thin
2 tablespoons butter or 2 tablespoons margarine
3 cups shredded cabbage (approx 1/2 small head)
1 cup shredded carrot (approx 3 medium)
1/2 teaspoon salt
1/4 teaspoon oregano

Steps:

  • In large skillet saute onions in butter until clear, approximately 5 minutes.
  • Stir in cabbage, carrots and salt.
  • Cover and cook over medium heat for 10 minutes.
  • Stir in oregano just before serving.

HERB VEGETABLE MEDLEY



Herb Vegetable Medley image

This pretty Herb Vegetable Medley is dressed for company or a special at-home dinner with flecks of basil and thyme. It makes the perfect side for grilled chicken, fish or almost any entree! Taryn Kuebelbeck - Plymouth, MN

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen waxed beans, green beans and carrots
2 tablespoons water
1/4 to 1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 teaspoon white wine vinegar

Steps:

  • Place vegetables and water in a microwave-safe bowl. Cover and microwave on high for 9-11 minutes or until vegetables are tender. , Meanwhile, combine the thyme, basil, salt and pepper. Drain vegetables; drizzle with oil and vinegar. Sprinkle with seasoning mixture and toss to coat.

Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CHICKEN & HERB SPRING MEDLEY



Chicken & Herb Spring Medley image

You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 37m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 onion, diced
1 cup frozen mixed vegetables (carrots, corn, peas, and string beans)
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
2 cups water

Steps:

  • In a skillet, over medium-high heat, add oil and chicken.
  • When chicken is browned, stir in onions. Cook for about 2 more minutes.
  • Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
  • Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!

Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g

LISA'S HERBED EGGPLANT MEDLEY



Lisa's Herbed Eggplant Medley image

This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

Provided by Lisa

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 2h5m

Yield 4

Number Of Ingredients 10

1 (1 1/4 pound) eggplant
3 tomatoes, chopped
1 onion, chopped
1 (6 ounce) jar artichoke hearts, drained and thickly sliced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
2 chopped fresh chives
10 chopped fresh basil
1 cup quinoa
2 cups water

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
  • Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
  • Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
  • Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 46.4 g, Fat 3.1 g, Fiber 10.9 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 269.9 mg, Sugar 6.9 g

HOT AND SPICY CABBAGE MEDLEY



Hot and Spicy Cabbage Medley image

Make and share this Hot and Spicy Cabbage Medley recipe from Food.com.

Provided by happynana

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 tablespoon canola oil
1 small onion, chopped
1 teaspoon minced garlic (can use more or less)
1 (10 ounce) can rotel diced tomatoes and green chilies, undrained
1 teaspoon sugar
4 cups sliced cabbage (I used from premade packaged coleslaw mix)
fresh ground pepper
sea salt
1/8 teaspoon hot sauce (optional, can use more or less, we used Franks)

Steps:

  • Heat oil in large skillet over medium heat. Add onion and garlic. Cook and stir until crisp tender.
  • Add tomatoes, undrained, and sugar. Bring to boil and simmer 3 minutes.
  • Add cabbage, pepper, salt and hot sauce.
  • Simmer 15 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 94.5, Fat 4.9, SaturatedFat 0.4, Sodium 401.7, Carbohydrate 12.7, Fiber 2.5, Sugar 5.8, Protein 2.3

Tips:

  • Use a variety of cabbage. Green cabbage, red cabbage, and savoy cabbage all have different flavors and textures, so using a mix will add depth and interest to your dish.
  • Don't overcook the cabbage. Cabbage should be cooked until it is tender but still has a bit of crunch. Overcooked cabbage is mushy and bland.
  • Use fresh herbs. Fresh herbs add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but use only about half the amount.
  • Season to taste. Cabbage is a mild-flavored vegetable, so it's important to season it well. Add salt, pepper, and other spices to taste.
  • Serve immediately. Cabbage is best served immediately after it is cooked. If you need to make it ahead of time, cook it until it is almost tender, then reheat it gently before serving.

Conclusion:

Herbed cabbage medley is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give herbed cabbage medley a try.

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