Best 3 Michael Symons Drunken Cabbage Recipes

Michael Symon’s Drunken Cabbage is a delectable and flavorful dish that is sure to tantalize your taste buds. This classic recipe combines simple ingredients with bold flavors to create a dish that is both satisfying and easy to make. Whether you are looking for a hearty side dish or a vegetarian main course, Michael Symon’s Drunken Cabbage is the perfect choice. With its tender cabbage, crispy bacon, and savory sauce, this dish is sure to become a favorite in your kitchen.

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MICHAEL SYMON'S DRUNKEN CABBAGE

Michael Symon's Drunken Cabbage image

From the television show, Melting Pot. It is suggested that this be served hot or cold, as a side for chicken or pork.

Provided by Lennie

Categories Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb smoked bacon, diced
1 onion, thinly sliced
1 head red cabbage, cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse grain mustard
12 ounces wheat beer
2 tablespoons sugar
salt and pepper

Steps:

In a large saucepan, cook the bacon over low heat.
Add the onions and sweat for 2 minutes.
Add remaining ingredients and season.
Cook until cabbage is tender, about 30 minutes.

CABBAGE AND NOODLES

Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

Steps:

Bring a large pot of salted water to a boil.
Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA

Michael Symon's Flank Steak With Grilled Potatoes and Arugula image

This recipe if from The Chew! Michael says "Grilling isn't just for the summer, you can do it all year round! Here's the perfect backyard barbeque recipe for any time of year" about this recipe. Prep and cook time are guesstimates as they are not listed. Posting for safe keeping.

Provided by Kerena

Categories Steak

Time 45m

Yield 6 meals, 6 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2-2 lbs flank steaks
2 lbs baby potatoes (Yukon or redskin)
6 cups arugula
1/2 shallot, thinly sliced
2 tablespoons olive oil, plus more for drizzling
salt
pepper
1/2 cup soy sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, crushed and roughly chopped
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes
1 teaspoon dried thyme
1/2 cup fresh lemon juice
2 tablespoons whole grain mustard
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon salt
fresh ground pepper

Steps:

Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
When the flank steak is done, place it on a cutting board to rest for 5 minutes.
As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .

Nutrition Facts : Calories 458.8, Fat 23.5, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1687.5, Carbohydrate 32.2, Fiber 4.6, Sugar 6.6, Protein 30.2

Tips:

Use a large skillet or wok to ensure that the cabbage has enough room to cook evenly.
Slice the cabbage thinly so that it cooks quickly and evenly.
Add the cabbage to the skillet in batches, stirring constantly to prevent it from sticking.
Cook the cabbage until it is wilted and tender, about 5 minutes.
Add the beer, broth, and caraway seeds to the skillet and bring to a simmer.
Reduce the heat to low and cover the skillet. Simmer the cabbage for about 15 minutes, or until it is tender and the liquid has been absorbed.
Season the cabbage with salt and pepper to taste.
Serve the cabbage immediately, garnished with fresh parsley.

Conclusion:

Michael Symon's Drunken Cabbage is a delicious and easy-to-make side dish that is perfect for any occasion. The cabbage is cooked in beer and broth, which gives it a slightly sweet and savory flavor. The caraway seeds add a hint of spice, and the fresh parsley brightens up the dish. This dish is sure to be a hit with your family and friends.