Bonnies Braised Cabbage With Red Apples And Wine Recipes

BRAISED RED CABBAGE WITH APPLES

Steps:

• Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
• Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8?inch-wide strips.
• In a heavy 4 to 5-quart casserole, heat the oil over moderate heat. Add chopped onions and cook, stirring frequently for 5 minutes, or until the onions are lightly browned. Add the cabbage, stir thoroughly, add the apples, and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to very low. Add red wine vinegar, salt and sugar, stir to combine. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist and tender. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid left in the casserole. Taste for seasoning, then transfer the entire contents of the casserole to a heated platter or bowl and serve.

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

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

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.
• Tip.
• Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

RED WINE-BRAISED CABBAGE AND ONIONS

Steps:

• Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
• Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
• Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
• Discard cheesecloth bundle and season cabbage with salt and pepper.

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.

BONNIE'S FRIED CABBAGE

Steps:

• Place the bacon in a large pot or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and reserve drippings in the pot.
• Melt butter in bacon drippings in the pot over medium heat. Stir cabbage, onion, salt, pepper, and sugar into butter and bacon drippings. Cover the pot. Cook, stirring occasionally, until cabbage and onion are tender, 15 to 20 minutes. Crumble bacon into cooked cabbage.

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 CHESTNUTS, BACON AND APPLES

Steps:

• Preheat oven to 325 degrees.
• Bring a saucepan of water to the boil. Score the chestnuts and drop them into the boiling water. Let simmer 2 minutes. Turn off heat and leave chestnuts in the water. Extract 2 or 3 at a time and peel them, carefully removing the inner skin that clings to the nutmeats. If the process becomes too difficult, bring the water to the boil again to help loosen the skins. When all the chestnuts are peeled, set aside.
• Cut the cabbage in quarters, remove any wilted leaves, cut out the core and slice each quarter approximately 1/4 inch thick. Set aside.
• Remove rind from bacon. Cut into lardons and fry gently until the bacon bits are brown and crisp. Drain the bacon bits and set aside.
• Chop the onion coarsely and saute in the bacon fat until it starts to brown. Set aside.
• Peel and core the apples and cut into chunks.
• In a medium-sized casserole dish, arrange the cabbage, bacon, onion, apples and chestnuts. Bury the bay leaves and the crushed clove of garlic in the center. Sprinkle with freshly ground pepper. Add the wine.
• Bring the broth to a boil in a separate saucepan and pour broth over the cabbage mixture. Cover the dish with aluminum foil and place in preheated oven. Bake for 1 hour. Remove foil and if there is still a lot of liquid in the dish, raise heat to 400 degrees. Continue baking for another 30 minutes until the top starts to brown. Remove the bay leaves. Serve immediately.

BETTE'S BRAISED RED CABBAGE WITH APPLE

Steps:

• Preheat oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in a Dutch oven or an ovenproof pot over medium heat. Bring mixture to a boil, stirring until butter melts and sugar dissolves.
• Add cabbage, and toss to combine. Cover and place in oven. Bake, stirring once halfway through, until cabbage is wilted and tender, 1 hour and 50 minutes.
• Stir in jelly and apple, cover, and bake 10 minutes more. Let stand, covered, until ready to serve (or for up to 1 hour; rewarm gently over low heat).

BRUSCHETTA WITH CABBAGE BRAISED IN WINE

Steps:

• Heat olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 3 minutes. Add minced garlic and rosemary and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in cabbage and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Add dissolved tomato paste and paprika and stir together. Add white wine, Parmesan rind and salt to taste, bring to a simmer, cover and reduce heat to low. Cook, stirring from time to time, for about 20 to 25 minutes, until cabbage is soft and sweet. Remove Parmesan rind. Add freshly ground pepper, taste and adjust salt. Remove from heat.
• Lightly toast the bread and rub with the cut clove of garlic. Top with the cabbage, sprinkle with Parmesan and with dill if desired, and serve.