GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
JEWELLED CRANBERRY & JUNIPER RED CABBAGE
This dish is simplicity itself. The sweet-sharp fruit flavours add a bit of drama to the earthy flavour of red cabbage - pair it with your roast turkey
Provided by Jane Hornby
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.
- Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.
Nutrition Facts : Calories 79 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SWEET AND SOUR RED CABBAGE WITH CRANBERRIES
Provided by Food Network
Time 45m
Number Of Ingredients 9
Steps:
- Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves.
- Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through.
- Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.
JUNIPER & APPLE RED CABBAGE
Try this twist on braised cabbage for Christmas Day, with juniper berries, orange zest, red onion and red apple for festive colour and flavour
Provided by Miriam Nice
Categories Side dish
Time 1h20m
Number Of Ingredients 9
Steps:
- Thinly slice the red cabbage, then put in a large saucepan along with the rest of the ingredients.
- Bring to the boil, stirring regularly, then cover and cook over a low heat for 1 hr or until tender and the liquid has been absorbed, stirring occasionally. Season to taste. Can be made ahead, covered and chilled for two days or frozen for up to one month. Reheat in a pan or in the microwave.
Nutrition Facts : Calories 120 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CABBAGE WITH JUNIPER BERRIES AND CREAM
Who knew juniper berries are outstanding with cabbage? The cream mixes with the juices, turning into a thin sauce. Serve with noodles, rice, kasha, etc. Enjoy! Did you know juniper berries have been found buried in ancient Egyptian tombs? Adapted from Vegetarian Cooking for Everyone by Deborah Madison. There is an extra recipe included here for using this recipe and stuffing cabbage leaves with a cube of Blue cheese.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Quarter the cabbage, remove the core, and cut into wide ribbons or squares. Boil, uncovered, in generously salted water for 4 minutes. Drain, rinse under cool water, and squeeze out the excess moisture with your hands.
- Melt the butter in a large skillet. add the leek, juniper, and 1 tbls. water. Cook over medium heat until the leek is tender, about 5 minutes. Add the cabbage and cream.
- Taste a piece of the cabbage and add more sea salt if needed. Cover the pan and simmer over low heat 10 minutes. Taste again for salt and season with pepper.
- To make the cabbage stuffed cabbage with blue cheese:.
- Blanch and separate 8 cabbage leaves. Before stuffing, remove tough white vein at the base of each leaf.
- Place 1/2 cup of the cooked cabbage(from Cabbage with Juniper Berries) in the center of each leaf and set a cube of blue cheese(or Gorgonzola or Roquefort) inside that.
- Roll up the leaf, folding in the sides as you gor. Twist the roll in a towel to give it a plump, round shape.
- Steam until heated through, about 10 minutes, and serve.
Nutrition Facts : Calories 164.3, Fat 10.8, SaturatedFat 6.6, Cholesterol 33.5, Sodium 82.8, Carbohydrate 16.4, Fiber 5.6, Sugar 9, Protein 4.1
CRANBERRY-APPLE RED CABBAGE
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine all ingredients; transfer to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until cabbage is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 4g fiber), Protein 2g protein.
CABBAGE WITH JUNIPER BERRIES
From recipes 4 us.co.uk. Christmas vegetarian dish; don't do junipers if pregnant or breast feeding; good diuretic; Zaar tour 6.
Provided by Dienia B.
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion, garlic, and berries in butter for 5 minutes.
- Add oil.
- Core the cabbage; put in cabbage.
- Cook 10 minutes, covered, on slow simmer.
- Cook 10 minutes, uncovered; cook until soft; turn to prevent burning.
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