|February 17, 2020||Posted by Wendy Perry under cabbage, garden goodness, grill thrills, L&L Produce, product recipe development, sensational sides|
Created for L&M Companies Produce with Koolheads™ Cabbage!
Y’all know my favorite thing is creating recipes and on occasions, I have had the fun pleasure of doing that with produce from L&M Companies!* One of my personal favorite vegetables is cabbage. And from my trend newsletters, 2020 is going to be “the year of cabbage!” So long kale… see ya! Bring on the cabbage. I will share the others I did for them in the coming weeks and months. But today, on #NationalCabbageDay, enjoy this one while you can still find a few pomegranates.
Be sure to come over and join my fun facebook community too!
*Compensation was paid for creating this produce recipe.
- 1 head cabbage
- 1 8 ounce can cranberry sauce
- 1 teaspoon dried sage
- 1 tablespoon molasses
- pinch salt
- butter pan spray
- arils of 1 medium pomegranate
- 8 8" skewers
Preheat grill to medium heat while preparing cabbage.
Slice cabbage into eight ¾” thick “steaks.” Slide a skewer all the way through
to hold in place. (If very large cabbage, cut rounds in half.)
In a microwave-safe glass bowl, heat the cranberry sauce about 1 minute until
“melted.” Stir in sage, molasses and pinch of salt.
Spray each side of the steaks with butter pan spray. Brush one side with the sauce and gently place steaks onto hot grill, brushed side down.
Cover, and let cook on first side about 2 minutes or until cabbage has light char and getting tender. Brush top side with sauce, carefully turn and repeat on the other side.
Place onto serving platter and brush with any remaining sauce mixture. Scatter with pomegranate arils. Serve warm or at room temperature.
Everyone will enjoy these wholesome nutty pancakes with bright lemon flavor… great for a winter’s morn breakfast, brunch or supper too! Serve the blueberry syrup warmed alongside the pancakes. And don’t forget to add my Chicken Breakfast Sausage patties too!
This is such an easy pie to throw together… and you might already have all you need right in your pantry. Make yourself a Butterscotch Skillet Pecan Pie today!
Surprise your friends with a twist on eggs benedict… country ham and egg on top of buttery cheese pierogies drizzled with red eye “hollandaise!”
Pull out your cast iron skillet for this one to get a nice little “crunch” on the patties. Making sausage to suit your own taste is really easy to do, and making a big batch at the time is too since you can freeze and take out a few patties as needed. You can make this recipe with ground pork, but we love the moistness from using ground chicken. And if you like maple sausage, make some with a hint of syrup drizzled in also. This makes a great “breakfast for supper!”
Warm up from the inside out with this creamy, “winter white” soup. Or serve it chilled! Roasting the produce adds another layer of flavor, and even turnip-haters will find those root veggies tasty. Serve with cornbread and cracklins.
January has me thinking “winter whites.” So I tweaked my GrandMa Perry’s Red Velvet Cake a little into this White Velvet version… served on my mama’s cake stand. I like to make it a day ahead and chill for cake to “ripen” and let all the flavor bloom and cake to moisten from the icing.
Having friends over for a holiday supper? No need to fret over multiple beverages … punch to the rescue! Let your imagination loose as exact measurements are not necessary with this Cheerwine punch!
You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
…a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!