Braised Red Wine Cabbage Food

BRAISED RED CABBAGE WITH RED WINE

Steps:

• Pre-heat your oven to 160 degrees/140 degrees in a fan oven / gas mark 3.
• Slice the red cabbage down the centre. Discard the hard core in the middle and the tough outer leaves.
• Chop each half of the cabbage into slices approximately 1cm wide.
• slice the onion finely.
• Place half of the red cabbage in a lidded casserole dish and top with half of the soft light brown sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
• Top with the remaining cabbage and the rest of the sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
• Add the bay leaves, stir well and place in the oven in a lidded casserole dish for 2 hours 30 minutes.
• Stir a few times whilst cooking, then season to taste once cooked.

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 NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT

Steps:

• Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

BLAUKRAUT (BRAISED RED CABBAGE)

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

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:

• 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.

RED WINE-BRAISED CABBAGE AND ONIONS

Steps:

• Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
• Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
• Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
• Discard cheesecloth bundle and season cabbage with salt and pepper.

WINE-BRAISED RED CABBAGE

Steps:

• Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.

APPLE AND WINE BRAISED RED CABBAGE

Steps:

• Heat oil in large braiser or wok over medium high.
• Add cabbage and onions; season with salt and pepper to taste.
• Cover, reduce heat, and allow mixture to wilt slightly, about 5 minutes.
• Stir in wine, vinegar and brown sugar.
• Cover and cook, stirring occasionally, about 45 minutes.
• Stir in apples and raisins; cook another 20-30 minutes.

WINE, APPLE AND CINNAMON BRAISED RED CABBAGE

Steps:

• Preheat oven to 170 degrees C (340 F)
• Core and chop the cabbage.
• Peel & slice onions.
• Peel, core & finely chop apples.
• Combine all ingredients in pot.
• Cover and place in preheated oven for 1.5 to 2 hours, stirring occasionally and checking to ensure it has enough moisture. Add a small amount of water if needed.
• Season with salt and pepper to taste.

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 (MARTHA STEWART)

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 tsp 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.