Braised Cabbage With Apple And Caraway Seeds Food

HOME OF THE BRAISE

Steps:

• Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat.
• Reduce the heat to low and cook for 20 minutes.

BRAISED RED CABBAGE

Steps:

• Melt the butter in a large skillet over medium heat. Add the caraway seeds, onion, 1 tablespoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Fold in the cabbage and cook until slightly wilted, 2 to 3 minutes. Add the stock, vinegar, sugar, apple, 2 teaspoons salt and a few grinds of pepper and stir to combine. Cover the skillet and cook until the cabbage is completely softened and the liquid is almost completely evaporated, about 20 minutes. Fold in the dill and transfer to a serving bowl.

CHEF JOHN'S BRAISED RED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

BRAISED RED CABBAGE AND APPLES

Steps:

• Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
• Add onion; cook slowly until light colored.
• Stir in cabbage, apples, vinegar, cayenne and wine.
• Cook, covered, 10 minutes.
• Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
• Salt and pepper to taste.

BRAISED RED CABBAGE WITH TOASTED HAZELNUTS

Steps:

• In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.
• Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoons salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.
• Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.
• When the cabbage is almost done, toast the caraway seeds in a small sauté pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.
• When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.

BRAISED RED CABBAGE, APPLES, AND BRATS

Steps:

• Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
• Reduce the heat to medium low, add the onion, and saute it until golden.
• Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
• Place sausage links and potatoes on top of cabbage mixture.
• Season with salt and pepper, then pour beer all over.
• Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
• Taste to adjust seasonings.

QUICK-BRAISED RED CABBAGE AND APPLE

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

RED CABBAGE WITH APPLE CIDER AND CARAWAY

Steps:

• In a large skillet over medium-high heat, heat olive oil.
• Add cabbage, paprika and caraway seeds; saute for roughly 10 minutes, until cabbage is soft, but still has a bit of a crunch.
• Combine mustard and apple cider and add to cabbage. (Note: You might want to start with somewhat less than a full cup of apple cider, and add the remainder if it's needed.) Cook for another few minutes, until most of the cider has been reduced or absorbed by the cabbage.
• Serve immediately.

BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.