Braised White Cabbage Food

BRAISED WHITE CABBAGE

Steps:

• Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
• Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
• Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
• Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
• Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.

BRAISED WHITE CABBAGE

Steps:

• Preheat oven to 450 degrees F.
• Cut cabbage into quarters, remove core and shred finely.
• Put wine and bay leaves in a heavy large saucepan. Bring to boil, reducing by half. Add cabbage, salt and pepper, cover with the tightfitting lid and transfer to oven.
• Bake 30-35 minutes, stirring down after 15, take out when cabbage is limp and has a few little browned bits stuck to the side.
• Cut the butter and stir into cabbage. Check and adjust seasoning-removing bay leaves.
• Can be reheated in a 350 degree oven for 15 minutes.

BRAISED WHITE CABBAGE

Steps:

• Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
• Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
• Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.

BRAISED RED CABBAGE WITH RAISINS

Steps:

• Cook 2 strips chopped bacon in olive oil in a pot over medium heat until crisp. Add 1 chopped onion; cook until softened, 4 minutes. Add 1 cup chicken broth, 1/2 head sliced red cabbage, 3 tablespoons white wine vinegar, 2 tablespoons sugar and 1 bay leaf; season with salt and pepper. Cover and cook, stirring occasionally, until tender, 30 minutes. Stir in 1/3 cup golden raisins and 2 tablespoons chopped parsley.

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 CABBAGE WITH PORK

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

TANGY BRAISED CABBAGE

Steps:

• In a heavy saucepan, heat the sunflower oil over medium heat.
• Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
• Stir in the sugar and cook to caramelize the cabbage lightly.
• Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
• Season with salt and pepper and serve immediately.