BRAISED RED CABBAGE
Make and share this Braised Red Cabbage recipe from Food.com.
Provided by Sgt. Pepper
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut out core of cabbage and discard any tough or discolored outside leaves.
- Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
- You should have about 12 cups.
- Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
- Bring to boil over high heat, then cover.
- Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
- (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
- Comments: You can vary this dish to suit your taste or ingredients on hand.
- Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.
Nutrition Facts : Calories 133.1, Fat 2.8, SaturatedFat 0.4, Cholesterol 0.6, Sodium 456.1, Carbohydrate 26.8, Fiber 4.1, Sugar 19.1, Protein 3.2
BRAISED RED CABBAGE
From Super Food Ideas, posting here in preparation to make when we pick our red cabbages in a few weeks or so.
Provided by ImPat
Categories Vegetable
Time 13m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.1, Sodium 72.7, Carbohydrate 11.6, Fiber 3.3, Sugar 5.5, Protein 3
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:
- 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
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy pot over medium heat. Add onion and cook for 3 minutes. Add apple and cook for 2 minutes. Add in cabbage and stir to coat. Season and add vinegar, water and brown sugar. Bring to a simmer and cover. Reduce heat to medium and cook for 15-20 minutes until cabbage is tender. Add more water if necessary. Serve hot.
BRAISED RED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
- Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
- Add red cabbage and continue to cook for about 10 minutes on top of the stove.
- Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.
MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
BRAISED RED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
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 WITH CIDER & APPLES
A great accompaniment to cooked meats, cold or hot.
Provided by Cathryn Evans
Categories Dinner, Lunch, Side dish, Vegetable
Time 1h55m
Yield Serves 8 generously with leftovers
Number Of Ingredients 9
Steps:
- Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
- Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
Nutrition Facts : Calories 166 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
HONEY BRAISED RED CABBAGE
Healthy, high fiber, and yay I have all of these ingredients on hand. Oh dieters rejoice. If you like cabbage, this is great..
Provided by College Girl
Categories Apple
Time 30m
Yield 2 cups-ish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan heat butter and olive oil over medium heat. Add onion and cook for three minutes. Add apple and cabbage, and cook for five minutes. Stir in vinegar, salt, pepper, and honey.
- Cover and cook for 20 minutes, stirring occasionally, until cabbage is soft.
BRAISED CABBAGE
I hesitate to post this, because it is just so simple.....but just in case no one has done this, here it is! If pressed for time you can use cole slaw mix, but it isn't as fresh as cutting your own, and with such a simple recipe freshness is best.
Provided by breezermom
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Saute the green onions in melted butter in a large skillet until it is tender.
- Add the cabbage and carrot; saute 4 minutes or until crisp-tender. Stir in the salt and pepper.
Nutrition Facts : Calories 93, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 286, Carbohydrate 9.8, Fiber 3.8, Sugar 5, Protein 1.9
SPICED BRAISED RED CABBAGE
Spice up your Christmas day trimmings with this red cabbage and Bramley apple side, with cinnamon, cardamom and star anise
Provided by Jenny White
Categories Side dish
Time 3h15m
Number Of Ingredients 10
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the star anise, cinnamon stick and cardamom pods in the centre of a small square of muslin, and tie the ends together to make a bag. Put the spice bag in a medium flameproof casserole dish.
- Remove any wilted or tough outer leaves from the cabbage. Cut it into quarters, then remove and discard the core. Shred the cabbage finely and layer up in the dish with the garlic, onions, apple and brown sugar.
- Spoon over the vinegar and dot the top with the butter. Cover with a lid and cook for 21/2-3 hrs, stirring twice during cooking - the cabbage should be tender but not mushy. Remove the spice bag and serve.
Nutrition Facts : Calories 120 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
APFELROTKOH (BRAISED RED CABBAGE)
Make and share this Apfelrotkoh (Braised Red Cabbage) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thinly shred the cabbage and let it soak in a bowl of water.
- While the cabbage is soaking, chop the bacon and onion.
- Peel and core the apple, then slice it.
- Add the bacon (or vegetable oil) to a large pot and sauté until browned (or oil is heated).
- Add the onion and sauté until golden.
- Add the apple vinegar to deglaze the pan.
- Add the honey, spices, apple, and salt.
- Drain the cabbage and add to the pot, a handful at a time, stirring as you ad it until it wilts a little.
- Braise the cabbage for up to an hour and a half until the cabbage is soft. If there is liquid left, you can let the cabbage absorb the liquid.
CHEF JOHN'S BRAISED RED CABBAGE
We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Provided by Chef John
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g
BRAISED RED CABBAGE
This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon
Provided by Cassie Best
Categories Side dish
Time 2h20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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