Best 10 Knabrus Cabbage With Onions Recipes

KIELBASA AND CABBAGE

Steps:

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

KNABRUS

Steps:

• Butter a large cooking kettle well and fill with alternate layers of cabbage and sliced onions. Cover kettle and place over low flame and steam until vegetables are tender. Season with salt and pepper and butter.

PENNSYLVANIA DUTCH CABBAGE KNABRUS

Steps:

• MAKING 1. In a large skillet, melt fat over a medium flame. 2. Spread onions on the bottom in a single layer and sprinkle ½ tsp salt. 3. Layer the cabbage over the onions and sprinkle remaining ½ tsp salt. 4. Place a tight fitting lid on the skillet and steam the cabbage and onions for 15-20 minutes, until the cabbage is soft and the onions caramelized, stirring occasionally to prevent burning. 5. Season cabbage with pepper and more salt if required. SERVING 6. Serve the cabbage as an accompaniment to beef steeaks or use as a filling for burgers and sandwiches. .

KNABRUS - CABBAGE WITH ONIONS

Steps:

• Butter a large pan and fill with alternate layers of cabbage and sliced onions.
• Season with salt, pepper and butter (or bacon grease).
• Cover pan, place over low heat and steam until vegetables are tender, about 20 minutes.

KIELBASA, CABBAGE AND ONIONS

Steps:

• Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
• Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
• Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.

SAUTéED CABBAGE AND ONIONS

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

STIR-FRIED CABBAGE WITH GREEN ONIONS

Steps:

• Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and sauté until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.