Red Cabbage With Cranberries Recipes

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

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.

SPICED SAUTEED RED CABBAGE WITH CRANBERRIES

Steps:

• First of all you need to shred the cabbage quite finely into 1/4 inch (5 mm) shreds, discarding any tough stalky bits. Now heat the oil in the pan over a medium heat, stir in the onion, cook it for 2-3 minutes, then add the garlic and continue to cook for another 2-3 minutes. Then turn the heat up to its highest setting and add the cabbage. Using a wooden spoon, keep the cabbage constantly on the move so it comes into contact with the hot pan on all sides. After about 3-4 minutes of cooking, still stirring, sprinkle in the spices, a seasoning of salt and pepper, followed by the cranberries. Then turn the heat down and let it go on cooking for a further 5-10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender, then when it's ready turn the heat up again, sprinkle in the sugar and vinegar, give it all a few more good stirs andd then it's ready to serve. NOTE: If you're careful not to overcook in the beginning, you can prepare this in advance and just quickly heat it up for serving. It can also be frozen fo rup to 3 months.

RED CABBAGE WITH CRANBERRIES

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.

SWEET AND SOUR RED CABBAGE WITH CRANBERRIES

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.

RED CABBAGE WITH CRANBERRIES

Steps:

• Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir. Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½ - 2 hours, or until tender.

JEWELLED CRANBERRY & JUNIPER RED CABBAGE

Steps:

• Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.
• Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.

CRANBERRY-APPLE RED CABBAGE

Steps:

• Combine all ingredients; transfer to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until cabbage is tender. Serve with a slotted spoon.

RED CABBAGE, CRANBERRY, AND APPLE SLAW

Steps:

• Combine cabbage and cranberries in a large bowl.
• Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
• Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

BRAISED RED CABBAGE WITH CRANBERRIES

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.

RED CABBAGE SLAW WITH CRANBERRY DRESSING

Steps:

• Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil, and salt, and process until just combined. Season with pepper.
• Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap, and refrigerate, stirring occasionally, at least 4 hours (up to overnight).