Small Batch Red Cabbage For Two Food

RED CABBAGE SALAD II

Steps:

• In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

SMALL BATCH RED CABBAGE FOR TWO

Steps:

• Saute cabbage, onion and apple in butter in butter until softened.
• Season with salt and pepper; stir in water and balsamic vinegar and simmer, covered, over low heat 35-45 minutes until tender.
• Stir in jelly and allow to melt; cook further until any excess water evaporates.

RED CABBAGE WITH CHESTNUTS

Steps:

• Preheat oven to 400°F.
• Using small knife, cut an X in each chestnut.
• Place in roasting pan.
• Bake until shells loosen, about 35 minutes.
• Cool slightly.
• Remove hard shell and brown skin from each nut.
• Set aside.
• Heat oil in large pot over medium-low heat.
• Add onion; sauté until soft, about 5 minutes.
• Add cabbage, vinegar, water and sugar.
• Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes.
• Add nuts; cook until warm, about 10 minutes longer.
• Season with salt and pepper.

AMISH SWEET AND SOUR RED CABBAGE

Steps:

• In a heavy saucepan, cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid at the end of the cooking period to cook off some liquid.
• If sauerkraut is not served at a holiday table, this might be a very delicious substitute. The addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones. This can be made in advance and reheated.
• For vegetarians, substitute a LITTLE smoke flavor for the bacon.

CABBAGE ROLLS FOR 2

Steps:

• In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
• Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
• Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
• Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
• Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
• Beginning from the cut end, roll up to completely enclose the filling.
• Place seam side down in a greased baking dish.
• Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
• Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.

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.