Pickled Red Cabbage With Walnuts Apple Recipes

PICKLED RED CABBAGE WITH WALNUTS & APPLE

Steps:

• Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
• Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
• When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

PICKLED RED CABBAGE WITH CRANBERRIES AND APPLE

Steps:

• In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.

SAUTéED CABBAGE WITH APPLES AND WALNUTS

Steps:

• In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
• Add chopped shallot and stir to distribute. Let cook about a minute.
• Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
• Add the cider vinegar and walnuts. Stir and cook until heated through.
• Squeeze a little lemon juice on top. Enjoy!

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.

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.

RED CABBAGE WITH BRAMLEY APPLE & WALNUTS

Steps:

• Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don't breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved - be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.

REVELING RED CABBAGE, APPLE AND WALNUT SALAD

Steps:

• Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
• Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

RED CABBAGE WITH APPLE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Stir in reserved bacon.

RED CABBAGE WITH APPLES

Steps:

• Heat coconut oil over medium heat in a large skillet; cook and stir bacon, onion, and garlic until fragrant, about 5 minutes. Stir cabbage into bacon mixture and toss to coat with oil. Cover skillet, reduce the heat, and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes.
• Stir cider vinegar and brown sugar together in a bowl; pour over cabbage mixture. Stir apples into cabbage mixture; cover and cook, stirring occasionally, until most of the liquid has evaporated and cabbage is tender, about 35 minutes. Remove pan from heat and allow cabbage mixture to stand, covered, for about 5 minutes; season with salt and pepper.