RED PICKLED CABBAGE
I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.
Provided by KaffirLime
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grate or shred cabbage into very thin slivers.
- Place cabbage in a porcelain bowl.
- Add 1/2 cup of olive oil.
- Add 1/4 cup of Apple cider vinegar (I like the organic one).
- Add 2 to 3 tablespoon of raw honey.
- Toss and mix everything together and add salt & pepper to taste.
- Store in glass jar(s). Keeps fresh for a long time.
- The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 8.1, Fiber 1.5, Sugar 5.6, Protein 1
PICKLED RED CABBAGE
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 2 2/3 cups
Number Of Ingredients 3
Steps:
- Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.
CANNED PICKLED RED CABBAGE
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Provided by ChefDebs
Categories Vegetable
Time 30m
Yield 6 jars
Number Of Ingredients 4
Steps:
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
SPICY CAJUN CABBAGE
I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.
Provided by Carolyn Chieffe Perrine
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
- Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
- Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g
QUICK-PICKLED RED CABBAGE (ATCHARA)
Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days.
Provided by Yana Gilbuena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.9 g, Sodium 257.7 mg, Sugar 3.8 g
CHRISTMAS RED CABBAGE
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Provided by Emma Lewis
Categories Buffet, Side dish
Time 1h25m
Number Of Ingredients 7
Steps:
- Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
- Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.
Nutrition Facts : Calories 82 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
STICKY SPICED RED CABBAGE
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
- Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
Nutrition Facts : Calories 137 calories, Fat 3 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.04 milligram of sodium
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
SPICED PICKLED RED CABBAGE
Here you are a canned Eastern European recipe for you to savor. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.
Provided by Rita1652
Categories Onions
Time 2h
Yield 20 cups, 80 serving(s)
Number Of Ingredients 15
Steps:
- In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
- After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
- Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
- OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
- Prepare canners, jars and lids.
- Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
- In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
- Discard spice bag.
- Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
- DON`T discard the liquid. Keep it heated.
- Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
- Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
- Remove air bubbles.
SPICED RED CABBAGE
When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.
Nutrition Facts :
BROWN-SUGAR-SPICED RED CABBAGE
Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.
- Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.
SPICED RED CABBAGE
Categories Herb Vegetable Side Christmas Valentine's Day Vegetarian Quick & Easy Low Sodium Winter Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Quarter and core cabbage and cut into 1/4-inch-thick shreds. In a 7- to 8-quart heavy kettle cook cabbage in oil over moderate heat, stirring occasionally, 5 minutes. Stir in remaining ingredients and simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes. Discard cloves and, if desired, bay leaf and cinnamon stick. Season cabbage with salt and pepper. Cabbage may be made 3 days ahead and chilled, covered.
PICKLED RED CABBAGE
This heirloom recipe used a method no longer in common practice, so I have included more modern directions. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Greens
Time P1DT8h
Yield 4 quarts
Number Of Ingredients 9
Steps:
- HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
- Set aside in a cool place to stand for 30 hours.
- Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
- Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
- Fill crocks, cover and store in a cool place.
- MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
- Place in canning jars.
- Combine remaining ingredients in large saucepan.
- Bring to boil; cook, stirring, 7 minutes.
- Cool; pour over cabbage in jars.
- Cover; refrigerate.
- Allow to age 3 days before serving.
- Will keep 6 weeks in refrigerator.
Nutrition Facts : Calories 278.7, Fat 1, SaturatedFat 0.2, Sodium 2413.8, Carbohydrate 47.2, Fiber 6.4, Sugar 36.1, Protein 4.4
SPICED RED CABBAGE
Make and share this Spiced Red Cabbage recipe from Food.com.
Provided by gahboo
Categories Canning
Time 2h
Yield 9 pints
Number Of Ingredients 11
Steps:
- *** You can also use 3 cups sugar. Will yield cabbage that has a much softer "bite". More like a mild kraut than a strong vinegar pickle. 1 cup sugar gives lots of vinegar bite. I like it both ways, but usually use 3 cups sugar. If using 3 cups sugar, do not reduce the volume of vinegar. **.
- Layer shredded cabbage and salt in large bowl, let stand covered 24 hours.
- Rinse and drain 6 hours on paper towel to dry.
- Combine sugar, mace, mustard seed, and vinegar in pan.
- Tie whole spices in bag, add to vinegar solution, bring to boil.
- Boil 5 minutes, remove spice bag.
- Pack cabbage into hot jar with 1/4" headspace.
- Ladle spiced vinegar to 1/4" headspace.
- Process 20 minutes in boiling water canner.
Nutrition Facts : Calories 440.3, Fat 8.3, SaturatedFat 1.7, Sodium 6499, Carbohydrate 83.8, Fiber 18.6, Sugar 47.4, Protein 12.2
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