Skillet Red Cabbage Food

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

FRIED CABBAGE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

SKILLET RED CABBAGE

Steps:

• Saute onion in butter until tender and add salt and pepper.
• Cook 15 minutes until carmelized.
• Meanwhile, in a bowl, toss the cabbage with the vinegar and sugar.
• Gradually add the cabbage to the onion and cover and let cook antoher 25 minutes until tender.

SAUTEED RED CABBAGE

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.

DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW

Steps:

• Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
• Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
• While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
• Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
• Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.

PAN SEARED CABBAGE

Steps:

• Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
• Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
• Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.

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.

SKILLET PORK AND CABBAGE

Steps:

• Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
• Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
• Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
• Remove pork and set aside. (If necessary, cook pork chops in two batches.)
• Remove skillet from heat and coat with more cooking spray; add onion and garlic.
• Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
• Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
• Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
• Return pork to skillet; sprinkle cabbage on top.
• Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.

SKILLET CABBAGE

Steps:

• Combine cabbage, green pepper, celery, onions, tomatoes, drippings, sugar, salt and pepper in a large, covered skillet.
• Cook, covered over moderate heat for about 30 minutes.

SKILLET CABBAGE AND HAM

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.
• Stir in wine and simmer for 1 minute.
• Add ham, apple, vinegar, caraway, salt and pepper.
• Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.
• Cover and let stand a few minutes before serving.