Red Cabbage And Onions Recipes

BRAISED RED CABBAGE WITH RED ONION AND APPLES

Steps:

• In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
• Stir in cabbage, garlic and apples.
• Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
• Stir in stock, vinegar, sugar and bay leaf.
• Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
• Remove bay leaf and season with salt and pepper to taste.

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

RED CABBAGE AND ONIONS

Steps:

• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.

CROCK POT RED CABBAGE AND ONIONS

Steps:

• Spray a 3- to 4-quart slow cooker with nonstick cooking spray.
• Combine cabbage, red onion, and garlic in the prepared slow cooker.
• In a small bowl, combine vinegar, sugar, salt, white pepper, and water. Stir well to dissolve the sugar and salt.
• Pour over the cabbage in the slow cooker.
• Cover and cook on low, stirring twice during cooking time, for 6 to 8 hours until cabbage is tender. Serve immediately.

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

CREAMED CABBAGE WITH RED ONION

Steps:

• Chop cabbage into rough dice. Shred onion.
• In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.
• Reduce heat, allow to simmer until tender.
• Correct seasoning with salt, pepper, sugar and lemon juice to taste.
• Serve with Meatballs and a spoonful of lingonberry jam.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

BRAISED RED CABBAGE WITH CARAMELIZED ONION AND CIDER

Steps:

• Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.
• Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.

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.

SAUTéED CABBAGE AND ONIONS

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.