CIDER-BRAISED CABBAGE WEDGES
Make these cider-braised cabbage wedges up to three days ahead for a stress-free Christmas dinner. The dish makes an ideal accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
- Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.
Nutrition Facts : Calories 138 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CIDER-BRAISED RED CABBAGE
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.
CIDER-BRAISED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced red onion and 1 chopped peeled apple in a Dutch oven with vegetable oil over medium heat until softened, about 5 minutes. Add 1/2 head thinly sliced red cabbage, 1 cup apple cider, 3 tablespoons red wine vinegar and 1/2 teaspoon kosher salt. Simmer, stirring occasionally, until the cabbage is tender, 30 minutes.
CIDER-BRAISED CABBAGE
Come fall, it's apple-picking time, and also time to get fresh-pressed apple cider! Cider is not just for drinking, but for adding fall flavor to your menu. Braising the cabbage in cider gives it a light, but distinct, apple flavor.
Provided by JackieOhNo
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large pot over medium-high heat. Add onion; saute until beginning to soften, about 5 minutes. Add cabbage; saute until slightly wilted, tossing frequently, about 6 minutes. Stir in apple cider. Reduce heat to medium; cover and cook until cabbage is tender, stirring occasionally, about 6 minutes. Uncover; simmer until almost all liquid in pot evaporates, about 3 minutes. Stir in vinegar. Season with salt and pepper.
Nutrition Facts : Calories 118.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 83, Carbohydrate 15.5, Fiber 5.6, Sugar 9.3, Protein 3.6
CIDER-BRAISED CABBAGE
Categories Side Braise Fall Cabbage Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in large pot over medium-high heat. Add onion; sauté until beginning to soften, about 5 minutes. Add cabbage; saut;eacute; until slightly wilted, tossing frequently, about 6 minutes. Stir in apple cider. Reduce heat to medium; cover and cook until cabbage is tender, stirring occasionally, about 6 minutes. Uncover; simmer until almost all liquid in pot evaporates, about 3 minutes. Stir in vinegar. Season with salt and pepper.
BRAISED CABBAGE
The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Provided by Elaine Louie
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedges stay together while cooking. Place a heavy skillet, large enough to hold wedges fairly snugly, over medium heat. Add 1/4 cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook, stirring, for 1 minute. Add ginger, turmeric, 1 tablespoon jalapeño, tomato and broth. Season with salt to taste. If desired, add more jalapeño to taste.
- Increase heat to medium-high, and bring to a boil. Add cabbage, fitting it tightly together in the bottom of the pot. Cover, reduce heat to medium, and braise cabbage until tender, about 10 minutes, turning it once halfway through cooking. Remove and discard cloves, curry leaves and bay leaf. If desired, serve with rice.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1085 milligrams, Sugar 8 grams, TransFat 0 grams
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- In a large cast iron skillet heat the olive oil over medium heat until shimmering. Add the cabbage wedges and brown them on both sides. About 2-3 minutes a side. Transfer the wedges to a plate and set aside.
- Add the bacon to the skillet and cook until crisp. Transfer the bacon to a plate lined with paper towel to drain. Add the onion and sprinkling of salt to the skillet and sauté over medium-low heat until translucent. Stir in the garlic and cook until fragrant.
- Return the bacon to the skillet and add the golden raisins, cider, vinegar, and mustard powder. Stir to combine. Bring the mixture to a boil, then reduce to a simmer. Nestle the cabbage wedges into the skillet and cover. Leave the cabbage to braise for 15 minutes.
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