RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES
This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
- Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
- Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.
Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BALSAMIC-BRAISED RED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.
SWEET AND SOUR RED CABBAGE WITH CRANBERRIES
Provided by Food Network
Time 45m
Number Of Ingredients 9
Steps:
- Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves.
- Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through.
- Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.
ROASTED CABBAGE WITH BALSAMIC VINEGAR
Make and share this Roasted Cabbage With Balsamic Vinegar recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
- Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
- Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.
Nutrition Facts : Calories 88.1, Fat 4.7, SaturatedFat 0.7, Sodium 814.2, Carbohydrate 11.3, Fiber 3, Sugar 6.2, Protein 2
BRAISED RED CABBAGE WITH APPLES
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.
Provided by Martha Rose Shulman
Categories easy, one pot, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams
TANGY RED CABBAGE
This is a tasty side dish for any meal. Goes especially good with chicken or pork.
Provided by Kelly Jameson
Categories Side Dish Vegetables
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.
Nutrition Facts : Calories 121 calories, Carbohydrate 9.4 g, Fat 9.2 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 382.4 mg, Sugar 5.3 g
RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR
Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. Originally submitted to ThanksgivingRecipe.com.
Provided by JOE PASQUALE
Categories Side Dish Vegetables
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 30.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 122.8 mg, Sugar 21.1 g
RED CABBAGE WITH CRANBERRIES
Sweet-and-sour cabbage complements mild meats like pork and ham. You can serve this relish warm or cold.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven or kettle, heat oil and 1/4 cup brown sugar over medium heat. Add garlic; saute for 2 minutes. Stir in 2 cups cranberries and vinegar. Cover and cook over medium heat for 3-4 minutes or until the berries have popped., Add cabbage and wine or apple juice. Cover and cook over medium heat for 15 minutes or until the cabbage is tender, stirring occasionally. Stir in the salt, cayenne and remaining cranberries and brown sugar. Remove from the heat. Cover and let stand for 5 minutes or until berries are tender.
Nutrition Facts :
WILTED RED CABBAGE WITH BALSAMIC VINEGAR
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat, stirring occasionally, until softened. Add cabbage and sauté over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.
BRAISED RED CABBAGE WITH CRANBERRIES
Provided by Florence Fabricant
Categories side dish
Time 3h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Heat butter or oil in a heavy casserole. Add the onions and saute over medium heat until they are tender but not brown. Stir in the garlic, then add the cabbage.
- Add the stock, wine and cranberries. Stir and bring to a simmer. Add the bay leaf, season to taste with salt and pepper, cover and place in the oven.
- Bake for about two-and-a-half hours, until the cabbage is tender and has absorbed most of the liquid in the pan. Remove the bay leaf, check seasonings and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 755 milligrams, Sugar 9 grams
RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR
Categories Fruit Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Vinegar Apricot Fall Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)
ROASTED CABBAGE WITH BALSAMIC VINEGAR
It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted cabbage.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
- Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.
Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 4 g, Protein 3 g
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