BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
BRAISED CABBAGE
Provided by Tyler Florence
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
BRAISED CABBAGE
Steps:
- Toast 1 teaspoon fennel seeds in a skillet with 1 tablespoon olive oil for 1 minute. Add 1 head thinly sliced red cabbage in batches, season with salt and pepper and stir until wilted. Add a pinch of sugar and a splash each of red wine vinegar and chicken broth. Partially cover and simmer over medium-low heat, stirring occasionally, until the cabbage is soft, about 30 minutes. Toss with 2 tablespoons butter and a handful of chopped parsley.
Nutrition Facts : Calories 150 calorie, Fat 9.5 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams
BRAISED CABBAGE/TANZANIAN
Make and share this Braised Cabbage/Tanzanian recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions, cabbage and seasonings in oil, just until it loses it's crispiness.
- Add beef stock.
- Simmer for 5 minutes.
Nutrition Facts : Calories 79.7, Fat 5.3, SaturatedFat 0.7, Sodium 423.2, Carbohydrate 7.6, Fiber 3, Sugar 4.1, Protein 1.9
BRAISED CABBAGE
The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Provided by Elaine Louie
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedges stay together while cooking. Place a heavy skillet, large enough to hold wedges fairly snugly, over medium heat. Add 1/4 cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook, stirring, for 1 minute. Add ginger, turmeric, 1 tablespoon jalapeño, tomato and broth. Season with salt to taste. If desired, add more jalapeño to taste.
- Increase heat to medium-high, and bring to a boil. Add cabbage, fitting it tightly together in the bottom of the pot. Cover, reduce heat to medium, and braise cabbage until tender, about 10 minutes, turning it once halfway through cooking. Remove and discard cloves, curry leaves and bay leaf. If desired, serve with rice.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1085 milligrams, Sugar 8 grams, TransFat 0 grams
BRAISED PORK CARNITAS
Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.
Provided by Christopher Martinez
Categories Main Dish Recipes Taco Recipes
Time 5h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
- Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
- Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
- Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
- Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 16 g, Cholesterol 41.4 mg, Fat 10.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 4 g, Sodium 820 mg, Sugar 1.7 g
SPICY BRAISED CABBAGE
In this easy recipe, green cabbage is anything but boring thanks to the wedges being braised in a zesty, chile-spiced tomato sauce that melts into a rib-sticking side dish or meatless main.
Provided by Riley Wofford
Time 1h
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Heat oil in an oven-proof skillet over medium-high. Add cabbage wedges to skillet and cook, flipping once, until charred, 8 to 10 minutes; transfer to a plate.
- Swirl 1 tablespoon oil, shallot, and chiles in skillet. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato sauce and 1 cup water; bring to a boil. Season to taste and nestle cabbage back into skillet. Bake in oven, flipping once, until very tender, 35 to 40 minutes. Serve with sour cream, fresh dill, and lemon wedges.
TANGY BRAISED CABBAGE
Posted for Zaar World Tour 2005. Yes, there are other braised cabbage recipes posted, but this not only looks different, it happens to be the lowest fat dish in a cookbook full of very high fat recipes. It also is a breeze to make and utterly delicious. I'm a sucker for caramelized anything. If you prefer a sweeter taste, add a bit more sugar. From a cookbook called The New Irish Table.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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