Keto Braised Red Cabbage Food

BRAISED RED CABBAGE

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.
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BRAISED RED CABBAGE

Steps:

• Melt butter in a large, deep skillet over moderately high heat. Add shredded cabbage, onion, raisins, black peppercorns, and juniper berries and cook and stir until cabbage is wilted, about 15 minutes. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam. Bring to a boil, then reduce heat and simmer until liquid is reduced and cabbage is tender and glazed, stirring frequently. Remove the orange peel. Season cabbage with salt and black pepper to taste.

BRAISED RED CABBAGE

Steps:

• Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on.
• the stove for about 5 minutes. When the sugar is dissolved, add the.
• chopped Red Cabbage.
• Stir all together, then cover and braise in the oven at 325° for 2.
• hours. Stir every half hour or so. If the liquid completely.
• evaporates, just add a little extra Water.

BRAISED RED CABBAGE

Steps:

• Cut cabbage in half lengthwise and cut out core. Cut each half lengthwise again, then cut each quarter crosswise into 1/2 inch cubes.
• Melt butter in large saucepan over medium heat. Add the onion and cook, stirring occasionally, 10-15 minutes, or until soft. Add cabbage and saute, stirring occasionally, for 25 minutes, or until tender. Add the vinegar, sugar, and cumin and mix well. Lower heat to medium low and simmer 20 minutes more, until juices are syrupy. Cabbage should be tender but not mushy. Remove from heat and season with salt and pepper.
• This can be made ahead and reheated when needed.

APFELROTKOH (BRAISED RED CABBAGE)

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.