Cranberry Apple Red Cabbage 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
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
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
CRANBERRY-APPLE RED CABBAGE
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine all ingredients; transfer to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until cabbage is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 4g fiber), Protein 2g protein.
PICKLED RED CABBAGE WITH CRANBERRIES AND APPLE
It may be my German heritage, but I love cabbage. This dish is also hysterical because it reminds me of the scene in A Christmas Story when the kid keeps smashing his face into his red cabbage, mashed potatoes and meatloaf. Classic. At the restaurant I serve this side dish with lightly breaded pork cutlets and a super herbaceous chive spaetzle. Also, after sitting in the refrigerator overnight, the cabbage will be almost translucent and really glossy. Beautiful.
Provided by Food Network
Time 8h40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.
JEWELLED CRANBERRY & JUNIPER RED CABBAGE
This dish is simplicity itself. The sweet-sharp fruit flavours add a bit of drama to the earthy flavour of red cabbage - pair it with your roast turkey
Provided by Jane Hornby
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.
- Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.
Nutrition Facts : Calories 79 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
RED CABBAGE, CRANBERRY, AND APPLE SLAW
Make and share this Red Cabbage, Cranberry, and Apple Slaw recipe from Food.com.
Provided by dicentra
Categories Apple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cabbage and cranberries in a large bowl.
- Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
- Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
Nutrition Facts : Calories 100.8, Fat 3.7, SaturatedFat 0.4, Sodium 230.4, Carbohydrate 17.7, Fiber 2.4, Sugar 14, Protein 1.1
PRESSURE-COOKER CRANBERRY APPLE RED CABBAGE
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine all ingredients; transfer to a 8.5-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.
PRESSURE-COOKER CRANBERRY APPLE RED CABBAGE
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine all ingredients; transfer to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.
RED CABBAGE AND APPLE SALAD
Steps:
- In a small bowl, combine both kinds of vinegar with the mustard; whisk until well blended. Gradually whisk in the honey and olive oil.
- Wash the apples; leave them unpeeled or peel if desired. Core the apples and cut them into quarters. Thinly slice the quarters crosswise. Alternatively, cut the apples into wedges and thinly slice the wedges.
- In a large bowl, toss the apple slices with the lemon juice, both kinds of shredded cabbage, and dried cranberries, if using. Add the prepared honey mustard dressing; toss to coat the ingredients thoroughly. Add salt and freshly ground black pepper, to taste.
- Chop the toasted pecans or walnuts coarsely, if using. Set aside.
- Refrigerate the salad until serving time; add the toasted nuts and toss again just before serving.
Nutrition Facts : Calories 221 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 153 mg, Sugar 28 g, Fat 10 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 0 g
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CRANBERRY-APPLE RED CABBAGE
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