Braised Red Cabbage With Orange Recipes

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BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 12

1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ginger powder
Salt and pepper
4 pounds red cabbage, cut into julienne
A few gold leaves for decoration (optional ? available at specialty stores)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
  • Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. 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.
  • Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

BRAISED RED CABBAGE WITH ORANGE



Braised Red Cabbage With Orange image

Provided by Pierre Franey

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 medium-size red cabbage, about 2 pounds
3 tablespoons butter
1/2 cup finely chopped onion
2 whole cloves
Salt to taste if desired
Freshly ground pepper to taste
1 cup freshly squeezed orange juice

Steps:

  • Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
  • Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 13 grams, TransFat 0 grams

BRAISED RED CABBAGE WITH APPLES



Braised Red Cabbage with Apples image

I love this recipe for braised red cabbage with apples. It's simple, and can be made in to a festive winter side dish if you add cinnamon and orange.

Provided by Kat O

Categories     Fruits and Vegetables     Vegetables     Cabbage     Red Cabbage

Time 1h

Yield 4

Number Of Ingredients 8

1 medium orange, halved
1 medium head red cabbage, cored and diced (1-inch pieces)
2 medium Granny Smith apples, cored and cut into 1-inch pieces
½ medium onion, chopped
¼ cup vinegar
1 teaspoon ground cinnamon
1 teaspoon salt
ground black pepper to taste

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.

Nutrition Facts : Calories 127 calories, Carbohydrate 32 g, Fat 0.4 g, Fiber 7.5 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 639.4 mg, Sugar 20.7 g

BRAISED RED CABBAGE WITH APPLE AND ONION



Braised Red Cabbage with Apple and Onion image

This side goes well with roasted pork or turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1 tablespoon butter
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
4 teaspoons sugar
1/2 cup water

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.

Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g

DUCK L'ORANGE WITH BRAISED RED CABBAGE



Duck L'orange With Braised Red Cabbage image

This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :) http://www.mykitchenrules.com.au

Provided by mickeydownunder

Categories     Duck Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

4 duck breasts
1 teaspoon Chinese five spice powder
1/2 head red cabbage
60 ml water
2 tablespoons caster sugar
3 cm orange rind
1 bay leaf
1/2 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1 teaspoon mustard seeds
sea salt and pepper
375 ml orange juice
375 chicken stock
1/2 cinnamon stick
1 star anise
2 garlic cloves
2 tablespoons honey
2 tablespoons Grand Marnier
100 g butter
california navel orange section

Steps:

  • Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
  • Preheat oven 190°C.
  • Score duck breasts by making a criss-cross pattern on the skin only.
  • NOTE: Do not pierce the meat.
  • Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
  • Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
  • In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
  • To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
  • To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
  • NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
  • NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
  • NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!

Nutrition Facts : Calories 803.1, Fat 46.8, SaturatedFat 19.9, Cholesterol 379.8, Sodium 375.1, Carbohydrate 34, Fiber 2.7, Sugar 27.4, Protein 61.5

BRAISED RED CABBAGE WITH CINNAMON



Braised Red Cabbage With Cinnamon image

My friend and I went for a bar lunch one day and this was a side dish. I did try to get the recipe from the chef, but he just would not be coaxed into giving me it. So here is my effort and I think it tastes just like it. You can add more cinnamon if you wish. You can serve this with lots of different dishes it goes well with most things.

Provided by Tea Jenny

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 of a head red cabbage
1 tablespoon butter
1/4 teaspoon cinnamon
1/2 teaspoon red wine vinegar

Steps:

  • Wash and chop quite finely the red cabbage.
  • Heat a large pan on the stove top and melt the butter being careful not to burn it.
  • Add the cabbage and fry in the butter till soft.
  • Add the vinegar and mix well.
  • Then sprinkle the cinnamon all over and mix.
  • Enjoy.

RED CABBAGE WITH PORT, PRUNES & ORANGE



Red cabbage with port, prunes & orange image

Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months

Provided by Good Food team

Categories     Side dish

Time 2h25m

Number Of Ingredients 9

50g butter
1 large onion , sliced
1 large red cabbage , quartered, cored and thinly sliced
200ml port
1 orange , juiced and zested
1 large cinnamon stick
pinch of ground cloves
2 tbsp light brown soft sugar
100g pitted prunes , roughly chopped

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
  • Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there's still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.

Nutrition Facts : Calories 178 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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.

CHRISTMAS RED CABBAGE



Christmas red cabbage image

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

Provided by Emma Lewis

Categories     Buffet, Side dish

Time 1h25m

Number Of Ingredients 7

1 large red cabbage (about 1kg/2lb 4oz)
25g butter
2 red onions, finely chopped
finely grated zest and juice 1 orange
1 cinnamon stick
150ml port
1 tbsp red wine vinegar

Steps:

  • Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
  • Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

Nutrition Facts : Calories 82 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

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