Braised Red Wine Cabbage Recipes
CHEF JOHN'S BRAISED RED CABBAGE
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
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
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
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 WINE CABBAGE
Hearty and easy to make this Eastern European inspired braised cabbage dish cooked in red wine is the perfect one pot winter warmer!
Provided by Meagan
Categories Everyday Dining,Gluten Free,One Pot Wonders
Time 1h20m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large casserole on a low to medium heat. Once hot, add the chorizo sausages in and cook for 5-10 minutes until golden brown outside.
- Remove the chorizo from the pan and set aside. Add the red onions are sauté for a couple minutes until fragrant and starting to soften.
- Add in the garlic and fry off, then pop in the shredded cabbage. Season with salt and pepper and stir it through to coat the cabbage with oil and onions.
- Add in the bay leaf and return the chorizo to the pan. Add the liquid to the casserole - the dry red wine and the beef stock and combine well.
- Cover the chorizo with the cabbage so it is fully submerged and the flavours can permeate through the cabbage and it also doesn't dry out. Place a lid on the pot and let the cabbage cook on a low heat for 1 hour.
- Check it every 15 minutes stirring to ensure nothing is sticking to the bottom. Before serving taste to checking seasoning and adjust if need be.
- Remove the chorizo from the casserole dish and slice on the cross. Serve the braised cabbage as is or over potato mash and top with chorizo slices. Garnish with finely chopped parsley.
BRAISED RED CABBAGE WITH RED WINE
Braised red cabbage with red wine is one of my favourite winter side dishes. It works amazingly well with a huge selection of winter dishes including a traditional Christmas roast.This version is dairy free, egg free, gluten free and nut free making it a perfect side dish suitable for people with many allergies. It also freezes really well so is the ideal make ahead dish!
Provided by Lauren Woodger
Categories Side Dish
Time 2h45m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 160 degrees/140 degrees in a fan oven / gas mark 3.
- Slice the red cabbage down the centre. Discard the hard core in the middle and the tough outer leaves.
- Chop each half of the cabbage into slices approximately 1cm wide.
- slice the onion finely.
- Place half of the red cabbage in a lidded casserole dish and top with half of the soft light brown sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
- Top with the remaining cabbage and the rest of the sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
- Add the bay leaves, stir well and place in the oven in a lidded casserole dish for 2 hours 30 minutes.
- Stir a few times whilst cooking, then season to taste once cooked.
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
BRAISED RED CABBAGE
A healthy, easy side dish of braised red cabbage. Very good with pork chops for example.
Provided by Swiss Phil
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in an oven-proof casserole dish over medium heat. Add cabbage and saute until soft, about 4 minutes.
- Stir in jelly until well combined. Raise heat to medium-high and cook for 1 minute. Add vinegar, swirl it around, and cover.
- Transfer to the preheated oven and cook until cabbage is tender, about 20 minutes.
Nutrition Facts : Calories 77 calories, Carbohydrate 11.5 g, Fat 3.5 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 28.4 mg, Sugar 7 g
RED WINE-BRAISED CABBAGE AND ONIONS
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Categories Fruit Onion Vegetable Side Braise Thanksgiving Vegetarian Vinegar Apple Red Wine Fall Vegan Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
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
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
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.
WINE-BRAISED RED CABBAGE
Categories Wine Fruit Potato Vegetable Side Braise Christmas St. Patrick's Day Apple Bacon Red Wine Winter Oktoberfest Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.
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