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St. Patrick’s Day cabbage recipes

One of the most classic Irish foods for St. Patrick’s Day is the cruciferously delicious and economical cabbage. Unfortunately, this nutritious vegetable does not have the most palatable of epicurean reputations and is eaten only when the Irish occasion arises. However, this lowly hardy green can become a most beloved meal when cooked with a little epicurean creativity.


CabbageEasy Cheesy Cabbage
Makes 4 servings Ingredients:
6 slices bacon
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups warmed reduced-fat (2%) milk
Salt and ground black pepper to taste
1 medium head green cabbage, cut into 8 wedges
6 ounces shredded sharp Cheddar cheese Directions:
In a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a stack of paper towels to drain. Crumble bacon when it is cool. Drain off all but 1 tablespoon of fat from the skillet and add the butter. When butter melts, stir in the flour and cook, stirring, until the flour is lightly colored. Slowly pour in milk and mix until there are no lumps and the mixture begins to thicken. Sprinkle with salt and pepper and set aside. Meanwhile, boil cabbage in salted water for about 10 minutes or until tender and set aside. While cabbage is cooking, add cheese to the sauce mixture and stir to melt. Drain cabbage and arrange on a serving platter or casserole dish. Pour cheese sauce over wedges and top with crumbled bacon. Cabbage Almondine
Makes 4 servings Ingredients:
3 tablespoons unsalted butter, divided
1/4 cup slivered almonds
1 1/4 cups low-fat (2%) milk
5 cups shredded cabbage, any kind
1 teaspoon salt
2 tablespoons flour Directions:
Heat 1 tablespoon butter in a skillet over medium-heat. Toast almonds in butter until golden. Transfer almonds to a plate and set aside. Boil cabbage in salted water for10 minutes or until tender. Drain into a colander and set aside. In a separate pot over medium heat, melt 2 tablespoons butter with the flour, stirring until blended. Slowly pour in milk, stirring until there are no lumps. Add cabbage to pot. Place lid on and simmer for 2 minutes as the sauce thickens. Mix in almonds and spoon onto a serving platter. Apple-baked Cabbage
Makes 4 servings Ingredients:
1 medium head cabbage, any kind, chopped
2 cups apples, any kind, peeled, cored, sliced
1/3 cup sugar
1 cup seasoned breadcrumbs
6 tablespoons butter, melted Directions:
Preheat oven to 350 degrees F. Boil cabbage in a large pot of salted water for 3 to 5 minutes or until crisp-tender. Drain cabbage into a colander to cool slightly. Layer cabbage and apples in a large casserole dish, topping each layer with sugar and breadcrumbs. Drizzle with melted butter and cover dish with aluminum foil and bake for 45 minutes or until heated through. During the last 15 minutes of baking remove foil. Serve hot. Cabbage Noodle Salad
Makes 4 servings Ingredients:
2 packages any flavored ramen noodles, with flavor packets
10 cups shredded cabbage, any kind
1/2 cup green onions, sliced
4 tablespoons sesame seeds
6 teaspoons vinegar
4 teaspoons sugar
4 teaspoons olive oil
1 teaspoon pepper
1 cup slivered almonds, toasted Directions:
Break noodles up into bite-size pieces and transfer to a strainer. Pour boiling water over them to soften. In a large bowl, combine noodles with cabbage, onions, and sesame seeds. In a small bowl, whisk together vinegar, sugar, oil, and pepper and drizzle over salad mixture. Toss to coat and refrigerate for two hours or overnight. Sprinkle with almonds before serving.

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