MOM'S SWEET-AND-SOUR RED CABBAGE
Provided by Frances Largeman-Roth
Categories Leafy Green Side Sauté Vegetarian Apple Healthy Cabbage Mandoline Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- 1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
- 2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
- 3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.
MOM'S MARINATED VEGETABLES
I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight.
Provided by KBOVER
Categories Appetizers and Snacks
Time 8h40m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
- Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 27.3 g, Fat 5.1 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 21.5 g
THE BEST RED CABBAGE SALAD
This red cabbage salad is perfect for potlucks!
Provided by The Sea Salt
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
- Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g
MOMMA'S MARINATED RED CABBAGE
My mom made a mean sauerbraten dinner with dumplings and red cabbage. This is her recipe and it's the real mc coy!
Provided by Gingerbee
Categories Vegetable
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cabbage with red wine vinegar, caraway seeds.
- Cover with plastic and marinate overnight in refridgerator.
- Next day, in a covered saucepan, heat olive oil and saute onions.
- Add cabbage, sugar, lemon juice, apple juice and grated apple.
- Simmer covered for 1 hour on the stovetop.
- Ready to serve with braised meats, potato dumplings and gravy!
Nutrition Facts : Calories 184.3, Fat 3.9, SaturatedFat 0.5, Sodium 351.5, Carbohydrate 37.5, Fiber 6.1, Sugar 26.4, Protein 3.5
MAMA'S CABBAGE
Provided by Food Network
Time 22m
Number Of Ingredients 4
Steps:
- Bring water to boil, using 1/2 cup water if cabbage is small or up to one cup if cabbage is larger. Add the cabbage and oil, cover and cook for about 15 minutes. The cabbage should be soft. Season with salt and pepper and serve hot with cornbread. Yield: 2 servings
- TIP: NO MORE BLUE CABBAGE
- Always add some lemon or acid such as apples to your cabbage to prevent the cabbage from turning blue.
ROASTED RED CABBAGE WITH POMEGRANATE MOLASSES
Serve this caramelised roasted red cabbage with ruby pomegranate seeds as a special veggie side this Christmas
Provided by Cassie Best
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cut the cabbage into four wedges, leaving the core intact (this will hold the pieces together). Arrange on a baking tray, rub the oil all over the cabbage wedges and season well. Roast for 20 mins.
- Drizzle over the pomegranate molasses and return to the oven for another 8-10 mins until the molasses caramelises. Scatter with pomegranate seeds before serving.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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