THE BEST RED CABBAGE RAGU
Red cabbage is one of those vegetables that most people seem to only enjoy at Christmas or with a roast. But red cabbage is so much more. It's meaty, rich and so versatile. In this recipe it forms a great backing for this rich and decadent ragu sauce.
Provided by hugo
Categories Main Course Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Slice the cabbage into thin 1/2 cm ribbons. Peel and chop the onion and garlic. Heat the olive oil in a large deep frying pan or saucepan over a medium heat.
- Toss in the onion and garlic and cook until the onion is see-through. Add the spices (cinnamon, oregano, paprika) and flour to the pan and stir to evenly combine with the onion.
- Tip the sliced red cabbage into the pan and fry for a few minutes before adding the soy sauce, red wine, tomato paste and sugar. Increase the pan heat to high and reduce the wine till it just coats the bottom of the pan.
- Pour in the chopped tomatoes and stock and bring the pan to the boil. Turn down the heat and simmer. Cook for 30 minutes, stirring occasionally, until the cabbage is soft and the sauce is nice and thick.
Nutrition Facts : Calories 198 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 1187 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
RED CABBAGE RAGU WITH SPAGHETTI
A twist on the classic ragu. The red cabbage and wine adds a fruity depth to this traditional dish.
Provided by user
Categories Main Course Pasta
Time 40m
Number Of Ingredients 15
Steps:
- Finely dice the celery, carrot and onion. Heat the olive oil in a large pan over a medium heat add the garlic, crushed, and fry for a few moments. Then add the chopped vegetables. Fry the mixture for around 3 - 5 minutes until the vegetables have softened.
- Slice the red cabbage into ribbons and combine with the rest of the vegetables in the pan. Cook for a further 2 - 3 minutes, until the cabbage begins to soften. Add the tomato paste, thyme and oregano and fry for an additional minute. Then pour in the wine, increase the heat of the pan and reduce the wine till it just coats the pan.
- Pour in the chopped tomatoes and stock. Bring to the boil, then turn down the heat and simmer for around 25 minutes.
- When the vegetables have around 10 minutes left. Boil a pan of salted water and add the spaghetti. Cover and simmer for 8 - 10 minutes or until the pasta is aldente.
- Drain the pasta and serve onto individual plates. Spoon a portion the ragu over each, finishing with a little chopped basil.
Nutrition Facts : Calories 367 kcal, Carbohydrate 59 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 605 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
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.
RED CABBAGE RAGù
What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren't too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead.
Provided by Ali Slagle
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
- Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
- Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
- Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
- In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
- When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
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