RED CABBAGE WITH APPLES
A healthy side dish of braised cabbage with rich spices - a perfect Sunday roast or Christmas dinner accompaniment.
Provided by James Martin
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.
Nutrition Facts : Calories 67 calories, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
QUICK PICKLED CABBAGE
Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
Nutrition Facts : Calories 44 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
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.
HONEY BRAISED RED CABBAGE
Healthy, high fiber, and yay I have all of these ingredients on hand. Oh dieters rejoice. If you like cabbage, this is great..
Provided by College Girl
Categories Apple
Time 30m
Yield 2 cups-ish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan heat butter and olive oil over medium heat. Add onion and cook for three minutes. Add apple and cabbage, and cook for five minutes. Stir in vinegar, salt, pepper, and honey.
- Cover and cook for 20 minutes, stirring occasionally, until cabbage is soft.
CHRISTMAS RED CABBAGE
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Provided by Emma Lewis
Categories Buffet, Side dish
Time 1h25m
Number Of Ingredients 7
Steps:
- Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
- Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.
Nutrition Facts : Calories 82 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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