Traditional Braised Red Cabbage With Apples Food

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).
• Fry the onion in the butter for three minutes, then add the apple and cabbage.
• Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.
• Place a lid on the pan and cook for one hour, until all the vegetables are just tender.
• Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.

TRADITIONAL BRAISED RED CABBAGE WITH APPLES

Steps:

• Pre-heat oven to 150°C.
• First discard the tough outer leaves of the cabbage.
• Shred the rest of the cabbage finely, i prefer to do it by hand
• In a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper.
• Then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.
• Pour in the wine vinegar, lastly add dots of butter on the top.
• Put a lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
• Serve (great with pork).

BRAISED RED CABBAGE WITH APPLES- TRADITIONAL BRITISH DISH

Steps:

• Method.
• First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
• Then shred the rest of the cabbage finely, using your sharpest knife
• Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar.
• Continue with these alternate layers until all ingredients are used. Now pour in the wine vinegar, lastly add dots of butter on the top.
• Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
• .

BRAISED RED CABBAGE WITH APPLES

Steps:

• Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
• Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
• Stir in the currant jelly or wine if you're using it. Taste and adjust the seasoning, then serve.
• Braised Cabbage with Chestnuts
• Omit the sugar from step 1. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples. Cook until both chestnuts and cabbage are tender, as directed, then serve.

RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

BRAISED RED CABBAGE WITH RED ONION AND APPLES

Steps:

• In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
• Stir in cabbage, garlic and apples.
• Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
• Stir in stock, vinegar, sugar and bay leaf.
• Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
• Remove bay leaf and season with salt and pepper to taste.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.