Red Cabbage With Red Wine Recipes

CHEF JOHN'S BRAISED RED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

RED WINE CABBAGE

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
• Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

RED WINE CABBAGE

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the onion and sauté until cooked, then remove with a slotted spoon.
• Next, cook the onion until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes. Pour over the liquid ingredients. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the sugar, apple, and currents, and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

RED WINE-BRAISED CABBAGE AND ONIONS

Steps:

• Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
• Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
• Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
• Discard cheesecloth bundle and season cabbage with salt and pepper.

RED CABBAGE

Steps:

• Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

BRAISED RED CABBAGE

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

RED CABBAGE WITH GINGER AND BALSAMIC VINEGAR

Steps:

• Melt butter with oil in skillet or wok at medium heat.
• Add onion and sautee about 5 minutes.
• Increase heat to med-high, add cabbage& ginger.
• Cook about 10 minutes, stirring frequently.
• Reduce to medium and add wine.
• Boil about 10 minutes or until wine has almost evaporated.
• Reduce heat, cover and simmer 10 minutes.
• Add sugar and seasonings and transfer to a large bowl.
• Cover and refrigerate overnight.
• Heat cabbage in skillet or wok until heated through, stirring frequently.
• Mix in balsamic vinegar and serve.

WINE-BRAISED RED CABBAGE

Steps:

• Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.