Marco Canoras Braised Red Cabbage Recipes

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CIDER-BRAISED RED CABBAGE



Cider-Braised Red Cabbage image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 teaspoon caraway seeds
1 head red cabbage, thinly sliced
3/4 cup apple cider
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.

BRAISED RED CABBAGE



Braised Red Cabbage image

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

4 ounces bacon (about 4 slices), cut crosswise into 1/2-inch pieces
1 medium onion, thinly sliced
1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
2 tablespoons dark-brown sugar
Coarse salt and freshly ground pepper
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces

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.

CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

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

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

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 (MARTHA STEWART)



Braised Red Cabbage (Martha Stewart) image

This recipe is from her Nov 2012 Thanksgiving magazine. "This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat or in the microwave."

Provided by Bren in LR

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces bacon (about 4 slices cut crosswise into 1/2 inch pieces)
1 medium onion, thinly sliced (red or white)
1 head red cabbage (2 1/4 pounds halved, cored and cut lengthwise into 1/2 inch thick slices)
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
2 tablespoons dark brown sugar
coarse salt & freshly ground black pepper
1 golden delicious apple (peeled, cored and cut into 1/2 inch pieces)

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 tsp 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.

Nutrition Facts : Calories 143.5, Fat 6.6, SaturatedFat 2.2, Cholesterol 9.6, Sodium 150.1, Carbohydrate 16.2, Fiber 3, Sugar 10.5, Protein 3.4

TOM COLICCHIO'S BRAISED RED CABBAGE



Tom Colicchio's Braised Red Cabbage image

From his book. A great wintry vegetable side dish that will go with anything. Recipe can be halved if less is needed.

Provided by Bren in LR

Categories     Low Protein

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

2 large head red cabbage, trimmed, quartered and cored
1 tablespoon peanut oil
kosher salt & freshly ground black pepper
1 teaspoon caraway seed
1 cup dry red wine
1/3 cup red wine vinegar
3 tablespoons sugar

Steps:

  • Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.
  • Heat the oil in a medium saucepan over medium heat until the oil slides easily across the pan. Add a little of the cabbage and salt and pepper. Cook, stirring, until the cabbage wilts, then add a little more. Continue cooking, adding seasoning and stirring until all the cabbage is wilted.
  • Add the caraway seed and cook, stirring, for about 1 minute. Add the wine and vinegar and bring to a simmer. Sprinkle the sugar over the cabbage and mix well.
  • Reduce the heat to medium-low, partially cover and gently simmer, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes. Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 99.2, Fat 1.4, SaturatedFat 0.2, Sodium 52.4, Carbohydrate 17.7, Fiber 4, Sugar 10.5, Protein 2.8

MUSTARDS GRILL'S BRAISED RED CABBAGE



Mustards Grill's Braised Red Cabbage image

Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 large head red cabbage (about 1 pound)
1 tablespoon unsalted butter
1/2 large red onion, julienned
1/2 cup red-wine vinegar, or cider vinegar
1/3 cup firmly packed light-brown sugar
3/4 teaspoon cumin seeds, toasted and ground
3/4 teaspoon coarse salt
3/4 teaspoon freshly ground pepper

Steps:

  • Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.
  • Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
  • Remove from heat, and season with salt and pepper.

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