BRAISED RED CABBAGE WITH RED WINE
Braised red cabbage with red wine is one of my favourite winter side dishes. It works amazingly well with a huge selection of winter dishes including a traditional Christmas roast.This version is dairy free, egg free, gluten free and nut free making it a perfect side dish suitable for people with many allergies. It also freezes really well so is the ideal make ahead dish!
Provided by Lauren Woodger
Categories Side Dish
Time 2h45m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 160 degrees/140 degrees in a fan oven / gas mark 3.
- Slice the red cabbage down the centre. Discard the hard core in the middle and the tough outer leaves.
- Chop each half of the cabbage into slices approximately 1cm wide.
- slice the onion finely.
- Place half of the red cabbage in a lidded casserole dish and top with half of the soft light brown sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
- Top with the remaining cabbage and the rest of the sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
- Add the bay leaves, stir well and place in the oven in a lidded casserole dish for 2 hours 30 minutes.
- Stir a few times whilst cooking, then season to taste once cooked.
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
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 WITH RED WINE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside.
- Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt.
- Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.
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.
RED WINE CABBAGE
Steps:
- Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
- Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
- Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
- For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
- Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
- Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
- Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
- Spoon the demi-glace sauce over the cabbage rolls.
CHEF JOHN'S BRAISED RED CABBAGE
We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Provided by Chef John
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
- Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g
BRAISED RED CABBAGE
This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon
Provided by Cassie Best
Categories Side dish
Time 2h20m
Number Of Ingredients 7
Steps:
- Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RED WINE-BRAISED CABBAGE AND ONIONS
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Categories Fruit Onion Vegetable Side Braise Thanksgiving Vegetarian Vinegar Apple Red Wine Fall Vegan Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
- Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
- Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
- Discard cheesecloth bundle and season cabbage with salt and pepper.
RED CABBAGE
A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well.
Provided by Arita Droog
Categories Side Dish Vegetables
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 25.8 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 56.3 mg, Sugar 19.7 g
BRAISED RED CABBAGE WITH RED ONION AND APPLES
Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.
Provided by Lennie
Categories Apple
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
- Stir in cabbage, garlic and apples.
- Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
- Stir in stock, vinegar, sugar and bay leaf.
- Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
- Remove bay leaf and season with salt and pepper to taste.
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