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.
MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
RAGOUT D'OIE AU CHOU (CUT-UP GOOSE BRAISED WITH CABBAGE)
Julia Child's recipe for braised goose with cabbage. You can leave out the cabbage and just braise the goose if you like. Submitted in reply to a request.
Provided by papergoddess
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 deg F.
- Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
- Shake off excess.
- Set large skillet over moderately high heat and film with fat or cooking oil.
- When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
- Brown on both sides Remove to a plate, and set aside.
- Brown salt pork lightly in a spoonful of fat, then add onions until tender.
- Transfer to casserole dish.
- Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
- Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
- Turn and baste several times during this period.
- Prepare Cabbage.
- Shred cabbage into 1/4 inch slices.
- Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
- Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
- Uncover and set aside.
- Serving.
- Skim off any fat from surface of goose cooking liquid.
- Sauce should be slightly thickened.
- Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
- Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
- Spoon a little sauce over each piece of goose.
- Serve the rest of the sauce in a separate bowl to pass.
Nutrition Facts : Calories 933.5, Fat 60.6, SaturatedFat 18.2, Cholesterol 197.7, Sodium 246.9, Carbohydrate 29.9, Fiber 4.6, Sugar 8.8, Protein 57.5
BRAISED CABBAGE
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
- Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
- Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
- Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.
FRENCH CANADIAN RAGOUT
This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!
Provided by Ray G
Categories Weeknight
Time 3h
Yield 4 people, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, boil hocks and all all spices.
- Boil till all the meat is easily taken off the bones.
- Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
- Discard bones and unwanted matter.
- Set aside.
- Stain liquid and hold till later.
- In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
- Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
- If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
Nutrition Facts : Calories 268.2, Fat 0.6, SaturatedFat 0.1, Sodium 304.5, Carbohydrate 58, Fiber 4.6, Sugar 2.2, Protein 7.3
BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)
Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook.
Provided by Bayhill
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees (175C degrees).
- Shred cabbage.
- Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
- Add sugar. Cook, stirring constantly, until sugar caramelizes.
- Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
- Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
- Remove lid toward end of cooking time if cabbage is very moist.
- Taste for seasoning, adding a little more sugar or vinegar if necessary.
- Serve hot.
ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE
Provided by Torben Jensen
Categories Fruit Juice Duck Fruit Poultry Vegetable Braise Roast Christmas Thanksgiving Dried Fruit Prune Apple Red Wine Winter Cabbage Christmas Eve Party Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
- Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
- Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
- Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
- Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.
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