Tangy Red Cabbage Food

TANGY WARM RED CABBAGE

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
• Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

TANGY RED CABBAGE

Steps:

• Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.

TANGY CARROT, RED CABBAGE & ONION SALAD

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

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.

RED TANGY SLAW

Steps:

• Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
• Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

TANGY BRAISED CABBAGE

Steps:

• In a heavy saucepan, heat the sunflower oil over medium heat.
• Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
• Stir in the sugar and cook to caramelize the cabbage lightly.
• Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
• Season with salt and pepper and serve immediately.

TANGY CABBAGE SLAW

Steps:

• Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine.
• Let stand at room temperature for 1 hour before using.

SPICY RED CABBAGE SLAW

Steps:

• Core and julienne red cabbage. Rinse and slice green onions. Thoroughly rinse and roughly chop cilantro, removing as much stem as possible from the bunch. Place cabbage, onion, and cilantro in a large mixing bowl.
• To make the dressing, combine the vinegar, mayonnaise, salt, sugar, cayenne, cumin, and milk and whisk.
• Drizzle the dressing over the cabbage and toss well.
• It is best to chill this for at least several hours prior to serving to give the dressing a good while to tenderize the cabbage.