BRAISED RED CABBAGE WITH APPLES
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.
Provided by Martha Rose Shulman
Categories easy, one pot, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams
GINGER-BRAISED RED CABBAGE
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
- Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
- Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.
Nutrition Facts : Calories 128 g, Fat 5 g, Fiber 3 g, Protein 4 g, Sodium 71 g
BRAISED RED CABBAGE
This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
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 teaspoons 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.
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
An easy Braised Red Cabbage recipe
Categories Vegetable Side Braise Vegetarian Fall Winter Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)
PICKLED RED CABBAGE
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 2 2/3 cups
Number Of Ingredients 3
Steps:
- Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.
BRAISED RED CABBAGE
This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon
Provided by Cassie Best
Categories Side dish
Time 2h20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SAUTEED RED CABBAGE
For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
BRAISED RED CABBAGE
A healthy, easy side dish of braised red cabbage. Very good with pork chops for example.
Provided by Swiss Phil
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in an oven-proof casserole dish over medium heat. Add cabbage and saute until soft, about 4 minutes.
- Stir in jelly until well combined. Raise heat to medium-high and cook for 1 minute. Add vinegar, swirl it around, and cover.
- Transfer to the preheated oven and cook until cabbage is tender, about 20 minutes.
Nutrition Facts : Calories 77 calories, Carbohydrate 11.5 g, Fat 3.5 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 28.4 mg, Sugar 7 g
BLAUKRAUT (GERMAN BRAISED RED CABBAGE)
Sweet and tangy, slow braised red cabbage, Blaukraut, is a must-have side with any German meal and a tasty way to get anyone to enjoy cabbage.
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 2h30m
Number Of Ingredients 11
Steps:
- Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
- Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
- Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
- Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
- When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
- This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.
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.
BRAISED RED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
- Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
- Add red cabbage and continue to cook for about 10 minutes on top of the stove.
- Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.
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
Red cabbage braised with onion, apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten. Recipe by Chef David St John-Grubb.
Provided by Claire
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine.
- Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.)
- Serve immediately or keep warm over low heat. This dish also reheats very well.
APFELROTKOH (BRAISED RED CABBAGE)
Make and share this Apfelrotkoh (Braised Red Cabbage) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thinly shred the cabbage and let it soak in a bowl of water.
- While the cabbage is soaking, chop the bacon and onion.
- Peel and core the apple, then slice it.
- Add the bacon (or vegetable oil) to a large pot and sauté until browned (or oil is heated).
- Add the onion and sauté until golden.
- Add the apple vinegar to deglaze the pan.
- Add the honey, spices, apple, and salt.
- Drain the cabbage and add to the pot, a handful at a time, stirring as you ad it until it wilts a little.
- Braise the cabbage for up to an hour and a half until the cabbage is soft. If there is liquid left, you can let the cabbage absorb the liquid.
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.
CZECH BRAISED RED CABBAGE
Whether with roast pork or duck, braised red cabbage is a staple of Czech cuisine. In this recipe, you will learn how to cook sweet and sour red cabbage like Bohemian grannies used to make it.
Provided by Petra Kupská
Categories Side Dish
Time 1h45m
Number Of Ingredients 7
Steps:
- Halve the cabbage, cut the tough stem from both halves of the head. Remove the wilted top layer of cabbage leaves. Slice or grate the cabbage thus prepared.
- Peel and finely chop the onion. In a large enough pot, heat the lard and fry the onions in it until light brown.
- Move the onion to the side of the pot, sliding the pot if possible, so that the onion part is away from the heating source.
- Put the sugar on the free surface of the pot and let it melt; if necessary, increase the heat to speed up the caramelization of the sugar.
- Once the sugar starts to turn golden, add the chopped cabbage and mix everything. Don't be alarmed if the sugar forms hard lumps - it will dissolve as the cabbage stews.
- Now salt the cabbage, add the caraway seeds, and pour in the vinegar. Stir, turn down the heat. Cover the pot with a lid and simmer at low heat for about 45 minutes.
- Remove the lid, raise the heat to be medium and allow any liquid that the cabbage has released to drain. Stir from time to time. Once the liquid has evaporated, and the cabbage starts to fry and stick to the bottom of the pot, you're done! This takes another 30-45 minutes.
Nutrition Facts : Calories 259 kcal, ServingSize 1 serving
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- Place the shredded cabbage into a large bowl. Salt the cabbage and pour the apple cider vinegar over it. Massage the cabbage with your hands for about 1 minute. The cabbage will change the color and slightly reduce in volume. Keep in mind that red cabbage juice can stain your hands and nails, so wear gloves if needed. Set the red cabbage aside for about 5 minutes.
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- Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves.
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