Braised Red Cabbage With Cranberries Food

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Red cabbage with balsamic vinegar & cranberries image

This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

Provided by Good Food team

Time 1h10m

Number Of Ingredients 8

Ingredients

3 tbsp olive oil
2 large onions, halved and thinly sliced
1 tsp ground cloves
1 medium red cabbage, quartered, cored and thinly sliced
200ml vegetable stock
3 tbsp balsamic vinegar
100g brown sugar
200g fresh or frozen cranberry

Steps:

Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

RED CABBAGE WITH CRANBERRIES

Red Cabbage with Cranberries image

The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they - most desirably - help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating. Even a small red cabbage seems to make enough to feed an army, but I can't see the point of leaving half a red cabbage lingering in the fridge. If you're feeding less than a crowd, just stash what you don't need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 8-10

Number Of Ingredients 9

Ingredients

1 small head - approx. 800 - 900 grams - red cabbage (sliced)
1 large or 2 small - approx. 200 grams - red onions (peeled and sliced into thin half-moons)
2 x 15ml tablespoons soft dark brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
150 grams dried cranberries
250 grams fresh or frozen cranberries
4 teaspoons sea salt flakes
750 millilitres apple juice (from a carton)

Steps:

Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir. Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½ - 2 hours, or until tender.

BRAISED RED CABBAGE WITH CRANBERRIES

Braised Red Cabbage with Cranberries image

A great side for turkey or pork roast.

Provided by Mikekey * @Mikekey

Categories Vegetables

Number Of Ingredients 9

Ingredients

1 teaspoon(s) olive oil
1 tablespoon(s) brown sugar
3 clove(s) garlic, peeled and chopped
1 cup(s) fresh cranberries, divided (or frozen-not dried)
3 tablespoon(s) red wine vinegar
5 cup(s) shredded red cabbage (3/4 pounds)
1/3 cup(s) dry red wine (or cranberry juice)
1 pinch(es) cayenne pepper
- salt and pepper, to taste

Steps:

In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.
Add cabbage, wine and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.
Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 minutes or until cranberries are warm. Season to taste with salt and pepper.
Serve hot or cold.

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Braised Red Cabbage With Cranberries Food

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

RED CABBAGE WITH CRANBERRIES

BRAISED RED CABBAGE WITH CRANBERRIES

A great side for turkey or pork roast.

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