Braised Red Cabbage Choux Rouges Braisés Food

BRAISED RED CABBAGE

Steps:

• Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
• Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
• Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.

BRAISED RED CABBAGE

Steps:

• Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside.
• In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately.

BRAISED RED CABBAGE

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

BRAISED RED CABBAGE

Steps:

• Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

BRAISED RED CABBAGE

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

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.

CROCKPOT BRAISED RED CABBAGE

Steps:

• Shred the cabbage and slice the onion.
• Heat the butter in a large saute pan and saute the onions until soft. Add the sugar and continue to cook the onions until they are nicely brown and carmelized.
• Place the cabbage and chopped apple in a crockpot. Add the carmelized onion, fresh lemon juice, red wine, chicken broth, bay leaf, salt and pepper to taste.
• Cover the crockpot and cook on high for 4 - 5 hours until the cabbage is tender.

BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)

Steps:

• Preheat oven to 350F degrees (175C degrees).
• Shred cabbage.
• Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
• Add sugar. Cook, stirring constantly, until sugar caramelizes.
• Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
• Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
• Remove lid toward end of cooking time if cabbage is very moist.
• Taste for seasoning, adding a little more sugar or vinegar if necessary.
• Serve hot.

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BRAISED RED CABBAGE

Steps:

• Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
• Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.

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.

BRAISED RED CABBAGE

Steps:

• Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
• Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
• Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender.
• Top with parsley and serve.

BRAISED RED CABBAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in an oven-proof casserole dish over medium heat. Add cabbage and saute until soft, about 4 minutes.
• Stir in jelly until well combined. Raise heat to medium-high and cook for 1 minute. Add vinegar, swirl it around, and cover.
• Transfer to the preheated oven and cook until cabbage is tender, about 20 minutes.

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 WITH CINNAMON

Steps:

• Wash and chop quite finely the red cabbage.
• Heat a large pan on the stove top and melt the butter being careful not to burn it.
• Add the cabbage and fry in the butter till soft.
• Add the vinegar and mix well.
• Then sprinkle the cinnamon all over and mix.
• Enjoy.

BRAISED RED CABBAGE

Steps:

• Rinse cabbage under cold water, then drain (do not pat dry).
• Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

BRAISED RED CABBAGE

Steps:

• Melt the butter in a Dutch oven or heavy-bottomed skillet over medium heat. Add the onion and cabbage and stir to mix. Sprinkle with salt and cook over medium-low heat for about 10 minutes, until the cabbage is starting to wilt. Stir in the brown sugar and vinegar and cover. Cook for about 15 minutes, stirring from time to time to prevent the vegetables from getting too brown.
• Remove the cover and raise the heat a little to evaporate the liquid in the pot. Cook for about 5 more minutes, stirring often. The cabbage will be very tender and a dark reddish purple when ready. If the color is still light and opaque, you need to keep cooking and stirring, until the cabbage is moist and tender but not wet or mushy. Taste for seasonings (it should be a balance of sweet and sour) and add vinegar or salt as necessary.