Red Cabbage With Mulled Port Pears Recipes

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RED CABBAGE WITH MULLED PORT & PEARS



Red cabbage with mulled Port & pears image

This braised cabbage side is a super healthy and versatile dish with a rich, deep-red colour enhanced by the addition of the Port

Provided by Good Food team

Categories     Buffet, Side dish

Time 2h25m

Number Of Ingredients 9

1 large red cabbage , quartered, cored and thinly sliced
1 large onion , sliced
200ml port
1 large cinnamon stick
pinch ground cloves
2 star anise
2 tbsp soft brown sugar
1 tbsp red wine vinegar
4 pears , diced

Steps:

  • Put all the ingredients except the pears in a large pan and cover with a tight- fitting lid. Cook on a low heat for 1 hr, then stir through the pears. Cover and cook for 1 hr more until the cabbage is really tender. If at any point the cabbage looks dry, add a splash of water. If there is still liquid in the pan at the end, turn the heat right up to evaporate it. Season with a little salt and serve. The cabbage can be prepared ahead and either chilled or frozen. Then reheat in the pan or in a microwave.

Nutrition Facts : Calories 102 calories, Fat 1 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR



Red Cabbage With Apricots And Balsamic Vinegar image

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

6 tablespoons butter
1 red onion, thinly sliced
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 ½ pounds red cabbage, thinly sliced
¾ cup dried apricots, sliced
¼ cup apricot preserves
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

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

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