QUICK BRAISED RED CABBAGE WITH CIDER VINEGAR
A slightly-sweet-and-just-a-tad-bit-sour version of braised red cabbage. Perfect with Belgian beef and beer stew, chicken, or roasted vegetables.
Provided by Laura
Yield 8
Number Of Ingredients 8
Steps:
- Cover the cabbage strips in cold water in a large bowl while you prepare the rest of the ingredients.
- Heat the butter in a large pot. Add the onion slices and cook them, stirring frequently under medium heat for about 5 minutes, until they begin to become transparent. Add 2 tablespoons of the apple cider vinegar and cook for another 1 minute. Add the apple pieces and continue cooking for another 2 minutes. (The onions will have cooked for 8 minutes by the end.)
- Drain the cabbage but do not dry it. Add it to the pot in 3 batches, stirring well after each one. Once all the cabbage is stirred in, add the remaining 2 tablespoons of apple cider vinegar, the salt and pepper, and the caraway seeds.
- Stir the ingredients until they are well combined, cover the pot, lower the heat, and let the cabbage cook for 18-20 minutes, stirring occasionally.
CIDER-BRAISED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced red onion and 1 chopped peeled apple in a Dutch oven with vegetable oil over medium heat until softened, about 5 minutes. Add 1/2 head thinly sliced red cabbage, 1 cup apple cider, 3 tablespoons red wine vinegar and 1/2 teaspoon kosher salt. Simmer, stirring occasionally, until the cabbage is tender, 30 minutes.
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
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
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.)
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.
BRAISED RED CABBAGE WITH CIDER & APPLES
A great accompaniment to cooked meats, cold or hot.
Provided by Cathryn Evans
Categories Dinner, Lunch, Side dish, Vegetable
Time 1h55m
Yield Serves 8 generously with leftovers
Number Of Ingredients 9
Steps:
- Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
- Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
Nutrition Facts : Calories 166 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
CIDER-BRAISED CABBAGE WEDGES
Make these cider-braised cabbage wedges up to three days ahead for a stress-free Christmas dinner. The dish makes an ideal accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
- Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.
Nutrition Facts : Calories 138 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BRAISED RED CABBAGE WITH CARAMELIZED ONION AND CIDER
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and a touch of brown sugar sweeten the German-inspired dish, while a cinnamon stick adds fragrant warmth.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.
- Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.
Nutrition Facts : Calories 119 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 310 g
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
BRAISED RED CABBAGE
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
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.
BRAISED RED CABBAGE
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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
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- In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.
- Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.
- Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.
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