Cabbage Braised In Pineau Des Charentes Recipes

BRAISED CABBAGE

Braised Cabbage image

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

Ingredients

2 tablespoons butter, or more to taste
½ head cabbage, cored and cut into 1/4-inch slices
½ onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

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

WORLD'S BEST BRAISED GREEN CABBAGE

World's Best Braised Green Cabbage image

My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.

Provided by Marietta Mary Lou

Categories Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
1/4 cup olive oil
1/4 cup chicken stock or 1/4 cup water
salt
black pepper
red pepper flakes

Steps:

Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
Thickly slice onion and cut carrot into 1/4" rounds.
Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.

Nutrition Facts : Calories 202.3, Fat 14, SaturatedFat 2, Cholesterol 0.5, Sodium 76.1, Carbohydrate 18.7, Fiber 6.2, Sugar 10.8, Protein 4.2

HOME OF THE BRAISE

Home of the Braise image

Provided by Alton Brown

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons canola oil
1 Granny Smith apple, peeled, cored, and cubed
1 pint unfiltered apple juice
1/4-teaspoon caraway seeds
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/2 head of red cabbage, shredded

Steps:

Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat.
Reduce the heat to low and cook for 20 minutes.

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