Sticky Spiced Red Cabbage Food

STICKY AND SPICY RED CABBAGE

Steps:

• Melt the butter or oil in a large pan over a low heat and add the onion and apple. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
• Tip in the cabbage and stir well until coated. Add the sugar and vinegar, keep the heat on low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick.
• Remove the lid. Stir in the cranberry sauce, red currant or marmalade, and cook for another 20 minutes over a low heat. Season well. Bring to a high heat and stirring constantly, cook until all the liquid is reduced so you have a thick compote-like mixture.
• It can be stored in the fridge for a couple of days, or portioned and frozen. Simply reheat to serve, adding a knob of butter to give it a shine and rich flavour, if liked

STICKY SPICED RED CABBAGE RECIPE

Steps:

• Start with finely chopping the cabbage, ginger and onions. Now, heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, and then cook for 5 minutes until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, let it gently cook for 10 minutes, then remove the lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 minutes, stirring occasionally, and then stir continuously for the last few minutes until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

STICKY SPICED RED CABBAGE

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.

SPICED RED CABBAGE RECIPE

Steps:

• Cook and stir cabbage, apples and onions in 2 Tbsp. dressing in large skillet on medium-high heat 5 min.
• Add remaining dressing; cook 5 to 10 min. or until cabbage is tender, stirring occasionally.

SWEET AND SOUR RED CABBAGE

Steps:

• Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
• In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

SPICED RED CABBAGE

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.

SPICED RED CABBAGE

Steps:

• Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
• Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
• Uncover and serve warm.

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.

SPICED RED CABBAGE

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.

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS

Steps:

• Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
• Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
• If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
• For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
• (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
• Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
• Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
• For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
• It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
• Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!