Braised Red Cabbage Choux Rouges Braiss Recipes

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CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

Steps:

  • Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
  • Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)



Braised Red Cabbage (Choux Rouges Braisés) image

Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook.

Provided by Bayhill

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium red cabbage, halved and cored
2 tablespoons butter
1 onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1/2 cup red wine
salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 350F degrees (175C degrees).
  • Shred cabbage.
  • Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
  • Add sugar. Cook, stirring constantly, until sugar caramelizes.
  • Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
  • Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
  • Remove lid toward end of cooking time if cabbage is very moist.
  • Taste for seasoning, adding a little more sugar or vinegar if necessary.
  • Serve hot.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  • Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Damaris Phillips

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 baguette, split
4 tablespoons unsalted butter
Pinch of paprika
Kosher salt
One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
1 sprig fresh rosemary, finely chopped
2 tablespoons hard cider, plus more if necessary
2 to 4 tablespoons best quality apple cider vinegar

Steps:

  • Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside.
  • In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately.

BRAISED RED CABBAGE



Braised red cabbage image

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories     Side dish

Time 2h20m

Number Of Ingredients 7

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

Steps:

  • Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

BRAISED RED CABBAGE



Braised Red Cabbage image

From Super Food Ideas, posting here in preparation to make when we pick our red cabbages in a few weeks or so.

Provided by ImPat

Categories     Vegetable

Time 13m

Yield 8 serving(s)

Number Of Ingredients 6

25 g butter
2 garlic cloves (minced)
1 red cabbage (mini 800 grams)
1/2 cup chicken stock
1 cup peas (frozen)
flat leaf parsley (chopped to serve)

Steps:

  • Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
  • Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
  • Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender.
  • Top with parsley and serve.

Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.1, Sodium 72.7, Carbohydrate 11.6, Fiber 3.3, Sugar 5.5, Protein 3

BRAISED RED CABBAGE



Braised Red Cabbage image

This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

4 ounces bacon (about 4 slices), cut crosswise into 1/2-inch pieces
1 medium onion, thinly sliced
1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
2 tablespoons dark-brown sugar
Coarse salt and freshly ground pepper
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces

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



Braised Red Cabbage image

An easy Braised Red Cabbage recipe

Categories     Vegetable     Side     Braise     Vegetarian     Fall     Winter     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1/4 cup (1/2 stick) butter
1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)
1/2 teaspoon (or more) salt
3 tablespoons dry red wine or hard cider
1 tablespoon red wine vinegar or apple cider vinegar

Steps:

  • Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

EASY BRAISED RED CABBAGE



Easy Braised Red Cabbage image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1 cup red wine
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon fennel seeds
1 red cabbage, (about 3 pounds), halved lengthwise, cored, and thinly cut crosswise into 1/4-inch thick slices
2 teaspoons coarse salt
Freshly ground black pepper

Steps:

  • In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.

CHINESE BRAISED RED CABBAGE



Chinese braised red cabbage image

Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas

Provided by Barney Desmazery

Categories     Dinner, Side dish, Vegetable

Time 50m

Number Of Ingredients 11

1 large red cabbage , finely shredded
3 red chillies , halved, deseeded and chopped
large piece fresh root ginger , peeled and finely sliced
4 star anise
4 garlic cloves , chopped
75ml rice wine vinegar
2 tbsp soy sauce
50g caster sugar
4 spring onions , finely sliced
toasted sesame seeds
1 tbsp sesame oil

Steps:

  • Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
  • Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.

Nutrition Facts : Calories 150 calories, Fat 56 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 1.41 milligram of sodium

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 red cabbage, about 1 pound
2 tablespoons vegetable or corn oil
1/2 cup coarsely chopped onion
1 apple, peeled, cored and cut in thin slices
1/4 cup fresh or canned chicken broth
1 tablespoon red-wine vinegar
2 tablespoons honey or brown sugar
2 whole cloves
Salt and freshly ground pepper to taste
2 tablespoons butter

Steps:

  • Pour off and discard any tough or wilted leaves from the cabbage. Cut away and discard the core from the cabbage. Cut it into thin julienne.
  • Heat the oil in a heavy skillet and add the onion and cabbage and cook, stirring, until wilted. Add the apple, broth, vinegar, honey, cloves, salt and pepper. Blend well.
  • Cover and cook 15 minutes, stirring often. Add the butter, stir and blend well.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 14 grams, TransFat 0 grams

BRAISED RED CABBAGE



Braised Red Cabbage image

Categories     Side     Braise     Christmas     New Year's Day     Winter     Cabbage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
4 bacon slices, chopped
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
1/2 cup white-wine vinegar
3 tablespoons packed brown sugar
1 tablespoon salt
1 teaspoon black pepper

Steps:

  • Rinse cabbage under cold water, then drain (do not pat dry).
  • Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

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Top Asked Questions

How to braise red cabbage?
Add in the garlic and walnuts and sauté until warmed. Put the mixture in a serving bowl and add goat cheese, and apple slices to the top. Whisk together the olive oil and vinegar and pour over the top. To cut your medium red cabbage into ribbons perfect for braising, start by discarding the other leaves. Cut the root from the end of the cabbage.
What is braised cabbage made of?
Braised Cabbage is a simple and flavorful, tender dish made with red cabbage, onions, and just a little salt and pepper. Easily made in one pot. This easy cabbage recipe makes a great Side Dish to serve with your favorite dinners.
How to cook red cabbage on the stove?
Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes. Add red cabbage and continue to cook for about 10 minutes on top of the stove.
What do you serve with braised cabbage?
In the summer you have coleslaw, in the winter you have braised cabbage. I love serving it with savory dishes like roasted meat and mashed potatoes and find that it’s light, tangy flavor helps lighten the sometimes heavy feel of fall and winter meals.

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