Red Cabbage Chutney Food

RED CABBAGE CHUTNEY RECIPE

Steps:

• Peel and grate the red onion and grate the red cabbage.
• Core and grate the apples.
• Heat the oil in a medium sized pan over a medium high heat.
• Add the mustard seeds, stir and immediately add the grated ingredients.
• Pour in the vinegar and sugar, stir and bring to a boil.
• Reduce the heat to low then add in the raisins, salt, pepper and onion seeds.
• Cook gently for 45 minutes by which time almost all of the liquid should have evaporated.
• Jar and allow to cool.

RED CABBAGE CHUTNEY

Steps:

• Heat oil in medium saucepan set over medium heat. Stir in Cumin Seeds and Crushed Chillies. Cook for 1-2 minutes or until fragrant.
• Stir in onion and cabbage. Cook for 5-8 minutes or until starts to soften.
• Stir in diced tomatoes, apple cider, vinegar, honey, brown sugar and Braised Red Cabbage with Apples and Cider Seasoning; bring to a boil. Reduce heat to medium-low. Simmer for 15-20 minutes or until chutney is thickened and flavours marry.
• Cool completely before serving.
• Store chutney in airtight container in refrigerator for up to 3 to 5 days.

RED CABBAGE CHUTNEY

Steps:

• Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.
• Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute.
• Stir in the tomatoes along with all the dry spices and cook covered on medium heat till the tomatoes are tender, fully cooked and begin to leave water.
• Now add the red cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked and turns color to purple-brown.
• Turn heat to high and sauté till any excess liquid has been absorbed.
• Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.
• Serve with idli, crackers, chips or roti.

RED CABBAGE

Steps:

• Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

STICKY SPICED RED CABBAGE

Steps:

• Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

RED CABBAGE WITH BEETROOT

Steps:

• 1 Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
• Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well - the mixture will have reduced and softened - then cover and simmer for 15-30 mins more depending on how soft you like it.

RED CABBAGE SOUP

Steps:

• Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
• Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
• Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
• Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
• SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.

PORK CHOPS WITH RED CABBAGE

Steps:

• For Cabbage--.
• Heat oil in skillet over medium heat.
• Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
• Stir in balsamic vinegar.
• Season to taste with salt and pepper.
• For Pork--.
• Heat oil in another skillet over medium high heat.
• Season pork chops with salt and pepper.
• Rub with marjoram.
• Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
• Transfer cabbage to platter.
• Place pork chops atop cabbage.
• In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
• Stir with wooden spoon, scraping up any browned bits.
• Pour sauce over pork and serve.