GREEN CABBAGE AND APPLE SAUTé
This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.
Provided by NcMysteryShopper
Categories Apple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 1.4, Sodium 44.3, Carbohydrate 28.4, Fiber 7.6, Sugar 18.1, Protein 3.4
SAUTEED CABBAGE AND APPLES
This sauteed red cabbage makes a very elegant side dish. Very budget-friendly too.
Provided by Love2Cook
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
- Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 16.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 81 mg, Sugar 10 g
SAUTEED CABBAGE AND APPLES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
- In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.
GREEN APPLE, CABBAGE, AND CARAWAY SLAW
At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.
Provided by Food Network
Categories side-dish
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
- For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.
GREEN CABBAGE AND APPLE SAUTé
This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.
Provided by NcMysteryShopper
Categories Apple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 1.4, Sodium 44.3, Carbohydrate 28.4, Fiber 7.6, Sugar 18.1, Protein 3.4
GREEN CABBAGE BRAISED IN CIDER WITH APPLES
This flavorful cabbage recipe makes a colorful fall side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 14
Steps:
- Bring a large saucepan of water to a boil. Blanch cabbage until just tender, about 2 minutes. Drain and set aside.
- Heat butter in a large straight-sided skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 3 minutes. Add cabbage, cider vinegar, apple cider, honey, salt, pepper, cloves, and allspice. Toss to coat. Cover, and simmer until very tender, about 40 minutes. While cabbage is cooking, core apples; cut into 3/4-inch pieces. Toss with lemon juice; set aside.
- Add apples and caraway seeds to pan; cook, uncovered, until apples begin to brown slightly, and most of the liquid has evaporated, about 10 minutes. Serve.
Nutrition Facts : Calories 106 g, Cholesterol 5 g, Fat 2 g, Fiber 4 g, Protein 1 g, Sodium 317 g
BRAISED RED AND GREEN CABBAGE WITH APPLES
Keep the red cabbage separate until the last minute to ensure the contrast of colors.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Combine the currants and Madeira and let stand. Meanwhile, dissolve the brown sugar in the vinegar and set aside. Brown the walnut pieces in 1 tablespoon butter and set aside. Caramelize the apple cubes over low heat with 1 1/2 teaspoons butter and granulated sugar, until soft and golden brown, about 10 minutes. Set aside.
- Divide remaining butter in separate pans. Saute the cabbages over medium heat, seasoning with salt and pepper to taste, for 5 to 7 minutes, or until cabbage is wilted but has not lost its color. Combine hot cabbages and other ingredients, including the nutmeg, in a large bowl; toss well and serve immediately.
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SAUTéED CABBAGE AND APPLES RECIPE | MYRECIPES
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5/5 (2)Calories 73 per servingServings 6
- Heat a large skillet over medium-high heat. Add butter and oil to pan; swirl until butter melts. Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes. Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.
- Cider-Braised: Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl to coat. Add 2 cups sliced onion; sauté 2 minutes. Add 8 cups sliced green cabbage, 1 cup hard cider or regular cider, 2 tablespoons whole-grain mustard, and 1/4 teaspoon salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in 1 tablespoon cider vinegar. Serves 6 (serving size: 1 cup) CALORIES 85; FAT 5g (sat 2g); SODIUM 237mg
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- Chile-Garlic: Combine 4 teaspoons fresh lime juice, 4 teaspoons brown sugar, 2 teaspoons fish sauce, and 1 teaspoon sambal oelek in a small bowl. Heat 1 tablespoon dark sesame oil in a large skillet over medium-high heat; swirl. Add 8 cups sliced green cabbage to pan; cook 7 minutes or until lightly browned. Stir in brown sugar mixture; cook 4 minutes, stirring occasionally. Stir in 1/4 cup chopped fresh cilantro leaves. Serves 6 (serving size: 2/3 cup) CALORIES 57; FAT 4g (sat 4g); SODIUM 193mg
GREEN CABBAGE AND APPLE SAUTé RECIPE - FOOD AND WINE
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Servings 6Total Time 2 hrs
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
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