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.
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
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 WITH CINNAMON
My friend and I went for a bar lunch one day and this was a side dish. I did try to get the recipe from the chef, but he just would not be coaxed into giving me it. So here is my effort and I think it tastes just like it. You can add more cinnamon if you wish. You can serve this with lots of different dishes it goes well with most things.
Provided by Tea Jenny
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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
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
Categories Side Braise Christmas New Year's Day Winter Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
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.
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