Red Cabbage With Apple Food

SAUTEED CABBAGE AND APPLES

Steps:

• Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
• In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

RED CABBAGE SALAD WITH APPLES

Steps:

• Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
• Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

RED CABBAGE WITH APPLES

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.

SLOW-COOKER RED CABBAGE WITH APPLES

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until cabbage is very tender.

RED CABBAGE WITH APPLE

Steps:

• In a Dutch oven over medium heat, cook bacon until browned, 10 minutes.
• Add onion; cook until soft, 5 minutes.
• Add cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with salt and pepper.
• Cover; cook, stirring occasionally, over medium-low heat to desired softness (if sticking, add water), 45 minutes to 1 hour.

EASY RED CABBAGE AND APPLES

Steps:

• Melt butter in a large frying pan and add cabbage, onion, salt, pepper and vinegar.
• Cook covered for 20 minuted over medium-low heat.
• Add apples and cook for another 20 minutes.
• Server with a dollop of sour cream.

RED CABBAGE WITH APPLE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Stir in reserved bacon.

RED CABBAGE WITH APPLE

Steps:

• Trim outer leaves from cabbage; cut into fourths and remove the inner core; slice cabbage thinly.
• Add enough water to cover bottom of large saucepan or dutch oven by about 1 inch; cover and bring to a boil.
• Add cabbage; cover and return to a boil; then lower heat and simmer, covered, stirring occasionally until cabbage is tender, about 30 minutes.
• Add apples to kettle and cook 10 minutes more.
• Drain excess liquid from pan, if any.
• Stir in vinegar, butter, brown sugar, and pepper.
• Mix until well blended and serve.

DANISH RED CABBAGE (RøDKåL)

Steps:

• Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
• Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn't burn to the bottom of the sauce pan.
• Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you - the longer you cook it the softer you will get the red cabbage.
• Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.

RED CABBAGE WITH BACON AND APPLES RECIPE

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven , heat the oil over medium heat.
• Add the onions and sauté until softened, about 3 minutes.
• Add the garlic, cabbage, vinegar, sugar, pepper, chopped apples, bacon, wine, and beef broth. Bring to a simmer, reduce heat, and cover.
• Continue cooking for 30 to 45 minutes until the cabbage is tender.
• Taste and add caraway seeds and salt, as desired.
• Serve and enjoy!

BRAISED RED CABBAGE WITH APPLES

Steps:

• Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

RED CABBAGE AND APPLE SALAD

Steps:

• In a small bowl, combine both kinds of vinegar with the mustard; whisk until well blended. Gradually whisk in the honey and olive oil.
• Wash the apples; leave them unpeeled or peel if desired. Core the apples and cut them into quarters. Thinly slice the quarters crosswise. Alternatively, cut the apples into wedges and thinly slice the wedges.
• In a large bowl, toss the apple slices with the lemon juice, both kinds of shredded cabbage, and dried cranberries, if using. Add the prepared honey mustard dressing; toss to coat the ingredients thoroughly. Add salt and freshly ground black pepper, to taste.
• Chop the toasted pecans or walnuts coarsely, if using. Set aside.
• Refrigerate the salad until serving time; add the toasted nuts and toss again just before serving.

SPICY BRAISED RED CABBAGE

Steps:

• Place the chopped cabbage and onions into a large saucepan.
• Dissolve the stock cube in one cup of boiling water and add the brown sugar, balsamic vinegar, 5-spice powder and salt. Stir to dissolve the sugar and then add it to the cabbage and onions in the saucepan.
• Cover the pan with a lid and bring to the boil. As soon as it starts to boil, turn down the heat to a simmer and leave for about 30 minutes until the cabbage has softened and most of the liquid has been absorbed.
• Add the chopped apple to the cabbage in the saucepan.
• Replace the lid and simmer for about 10 minutes until the apple has disintegrated into the cabbage.
• Taste for seasoning and add more salt if you think it needs it.

TRADITIONAL BRAISED RED CABBAGE WITH APPLES

Steps:

• First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).
• Fry the onion in the butter for three minutes, then add the apple and cabbage.
• Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.
• Place a lid on the pan and cook for one hour, until all the vegetables are just tender.
• Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.