Low Sodium Red Cabbage With Apples Recipes

LOW SODIUM - LOW SUGAR COLESLAW

Steps:

• Cut and quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a large bowl (you should have 8 to 9 cups).
• Peel and shred carrots
• Add the shredded carrot and to the cabbage and toss to mix.
• In a separate bowl, stir the soy yogurt, parsley, vinegar, mustard, paprika, celery seeds, and pepper together. Always taste and then adjust if desired.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well.
• If the coleslaw seems dry, add a little more of the dressing.
• Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.

LOW-SODIUM RED CABBAGE WITH APPLES

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Stir in vinegar.

SLOW-COOKER RED CABBAGE WITH APPLES

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until cabbage is very tender.

BRAISED CABBAGE AND APPLE

Steps:

• In a cast iron pan or large skillet over medium heat melt the butter. Add the sliced apples, tossing to coat and sauté for 2 minutes. Add the brown sugar and apple cider vinegar. Stir to mix in and continue cooking for 2 more minutes.
• Add the sliced cabbage, spices and carefully toss to coat. Add the water, cover with lid and simmer for 5 minutes.
• Remove lid, season to taste and drain any excess water. Serve or keep warm, covered with aluminum foil in a casserole dish.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

RED CABBAGE-APPLE CAULIFLOWER GNOCCHI

Steps:

• Place cabbage in a large microwave-safe bowl or baking dish. Add 1 tablespoon water. Cover tightly and microwave on High until softened, about 5 minutes.
• Heat oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring frequently, until browned, about 5 minutes. Add cabbage and the remaining 1 tablespoon water; cover and cook, stirring occasionally, until the water evaporates. Stir in applesauce and mustard and heat through. Season with pepper.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
• Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

DUTCH RED CABBAGE WITH APPLES

Steps:

• Heat oil in a large saucepan or skillet over medium heat. Add onion and cook until clear, about 3-5 minutes.
• Add cabbage, vinegar, sugar and salt. Mix well and add apples.
• Reduce heat to low. Continue cooking, stirring occasionally, until cabbage is soft, about 30 minutes. Serve warm or cold.
• Refrigerate leftovers within 2 hours.

FRIED CABBAGE WITH APPLES AND ONIONS

Steps:

• Melt butter in a large skillet. Add apples, cabbage, onion, salt, nutmeg, vinegar, and sugar; sauté over medium-high heat until tender (about 12-15 minutes). Season with salt and pepper, to taste.

RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

RED CABBAGE WITH APPLES

Steps:

• Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well. Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine. Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. It is good hot or cold.

BRAISED RED CABBAGE WITH APPLE

Steps:

• In a heavy skillet, heat oil over medium high heat. Add onion and sauté until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer.