Swedish Cabbage And Cranberry Salad Food

CABBAGE AND CRANBERRY SALAD

Steps:

• Thinly slice or shred the cabbage.
• Combine the cabbage, cranberries, sunflower seeds, feta, and dressing in a large bowl. Stir until everything is well coated in dressing. Eat immediately or refrigerate until ready to eat.

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Steps:

• Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
• Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
• Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

SWEDISH CABBAGE AND CRANBERRY SALAD

Steps:

• In a covered bowl, combine all ingredients & toss lightly.
• Chill in the refrigerator for at least 2 hours before serving.

CRANBERRY CABBAGE SALAD

Steps:

• Toss cranberries with sugar and set aside. In a large bowl, combine the cabbage, grapes and celery. Add cranberries and toss. , Combine orange juice, mayonnaise and salt; pour over salad and toss to coat. Serve immediately.

SWEDISH RED CABBAGE

Steps:

• Melt butter in a heavy large Dutch oven over medium high heat.
• Add apples and onion and saute until tender, about 10 minutes.
• Stir in cabbage and stir frequently for about 8 minutes.
• Stir in sugar, vinegar, salt, cloves, and allspice.
• Cover and cook until cabbage is crisp-tender about 10 minutes.
• Uncover and add red wine and jelly and cook 5 minutes more.
• Add salt and pepper to taste if desired.

SWEDISH CABBAGE

Steps:

• Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
• Drain cabbage.
• Add remaining ingredients to cabbage, and stir.
• Serve.

CABBAGE SLAW WITH CRANBERRY

Steps:

• Mix the cranberries and the shredded cabbage.
• In another bool mix the orange juice and sweetener. Add to the cranberries and cabbage. Stir it and sprinkle the nuts on top.

SWEDISH CABBAGE AND ORANGE SALAD

Steps:

• In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.
• Chill in the refregerator for up to 2 hours.
• Serve with meat & fish dishes.

CRANBERRY-APPLE RED CABBAGE

Steps:

• Combine all ingredients; transfer to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until cabbage is tender. Serve with a slotted spoon.

SWEDISH RED CABBAGE

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

RED CABBAGE SALAD WITH CRANBERRIES RECIPE - (4.9/5)

Steps:

• Add red cabbage, cranberries, vinegar, lemon juice, agave, kosher salt and olive oil to a large bowl. Toss well. Refrigerate for at least 15 minutes before serving. For best results, make the day before. Serve salad garnished with freshly sliced apples.

RED CABBAGE WITH CRANBERRIES

Steps:

• In a Dutch oven or kettle, heat oil and 1/4 cup brown sugar over medium heat. Add garlic; saute for 2 minutes. Stir in 2 cups cranberries and vinegar. Cover and cook over medium heat for 3-4 minutes or until the berries have popped., Add cabbage and wine or apple juice. Cover and cook over medium heat for 15 minutes or until the cabbage is tender, stirring occasionally. Stir in the salt, cayenne and remaining cranberries and brown sugar. Remove from the heat. Cover and let stand for 5 minutes or until berries are tender.