Red Wine Braised Cabbage And Onions Recipes

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RED WINE-BRAISED CABBAGE AND ONIONS



Red Wine-Braised Cabbage and Onions image

This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Categories     Fruit     Onion     Vegetable     Side     Braise     Thanksgiving     Vegetarian     Vinegar     Apple     Red Wine     Fall     Vegan     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

3/4 stick (6 tablespoons) unsalted butter
1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
2 cups dry red wine (from a 750-ml bottle)
2 cups water
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
10 whole black peppercorns
2 whole cloves
1 Turkish or 1/2 California bay leaf
Special Equipment
a 6-inch square of cheesecloth; kitchen string

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.

BRAISED RED WINE CABBAGE



Braised Red Wine Cabbage image

Hearty and easy to make this Eastern European inspired braised cabbage dish cooked in red wine is the perfect one pot winter warmer!

Provided by Meagan

Categories     Everyday Dining,Gluten Free,One Pot Wonders

Time 1h20m

Yield 6 Servings

Number Of Ingredients 11

Red Cabbage: 1/2 head, shredded
Olive Oil: 2 tbsp
Chorizo: 3
Red Onion: 2 sliced
Garlic: 2 cloves minced
Salt: 1 tsp
Black Pepper: 1/2 tsp
Red Wine: 1/2 bottle Dry
Beef Stock: 2 cups
Bay Leaves: 1
Flat Leaf Parsley: Handful chopped

Steps:

  • Heat the oil in a large casserole on a low to medium heat. Once hot, add the chorizo sausages in and cook for 5-10 minutes until golden brown outside.
  • Remove the chorizo from the pan and set aside. Add the red onions are sauté for a couple minutes until fragrant and starting to soften.
  • Add in the garlic and fry off, then pop in the shredded cabbage. Season with salt and pepper and stir it through to coat the cabbage with oil and onions.
  • Add in the bay leaf and return the chorizo to the pan. Add the liquid to the casserole - the dry red wine and the beef stock and combine well.
  • Cover the chorizo with the cabbage so it is fully submerged and the flavours can permeate through the cabbage and it also doesn't dry out. Place a lid on the pot and let the cabbage cook on a low heat for 1 hour.
  • Check it every 15 minutes stirring to ensure nothing is sticking to the bottom. Before serving taste to checking seasoning and adjust if need be.
  • Remove the chorizo from the casserole dish and slice on the cross. Serve the braised cabbage as is or over potato mash and top with chorizo slices. Garnish with finely chopped parsley.

WINE, APPLE AND CINNAMON BRAISED RED CABBAGE



Wine, Apple and Cinnamon Braised Red Cabbage image

Perfect appley accompaniment to pork chops. Takes just a few minutes to prep, but then slow-cooks in the oven for 2 hours.

Provided by Barb_G

Categories     Vegetable

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

1 red cabbage
2 red onions
2 apples
3 tablespoons red wine vinegar
1/2 teaspoon cinnamon
4 ounces red wine
3 tablespoons demerara sugar (also known as raw sugar)

Steps:

  • Preheat oven to 170 degrees C (340 F)
  • Core and chop the cabbage.
  • Peel & slice onions.
  • Peel, core & finely chop apples.
  • Combine all ingredients in pot.
  • Cover and place in preheated oven for 1.5 to 2 hours, stirring occasionally and checking to ensure it has enough moisture. Add a small amount of water if needed.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 186.8, Fat 0.5, SaturatedFat 0.1, Sodium 60.2, Carbohydrate 41, Fiber 7, Sugar 27.4, Protein 3.7

RED CABBAGE AND ONIONS



Red Cabbage and Onions image

Categories     Onion     Side     Sauté     Spring     Thyme     Cabbage     Gourmet

Number Of Ingredients 6

1 teaspoon olive oil
1 1/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated
1/2 lb red onions, cut into 1-inch pieces and layers separated
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

BRAISED RED CABBAGE WITH RED ONION AND APPLES



Braised Red Cabbage with Red Onion and Apples image

Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.

Provided by Lennie

Categories     Apple

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 cups chopped red onions
8 cups thinly sliced red cabbage
2 cloves garlic, minced
2 apples, peeled & cored & chopped
1 cup chicken stock
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 bay leaf
salt and pepper

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.

BRAISED RED CABBAGE



Braised red cabbage image

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories     Side dish

Time 2h20m

Number Of Ingredients 7

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

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.

Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

BRAISED RED CABBAGE



Braised Red Cabbage image

This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

4 ounces bacon (about 4 slices), cut crosswise into 1/2-inch pieces
1 medium onion, thinly sliced
1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
2 tablespoons dark-brown sugar
Coarse salt and freshly ground pepper
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces

Steps:

  • Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
  • Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

BRAISED RED CABBAGE WITH ORANGE



Braised Red Cabbage With Orange image

Provided by Pierre Franey

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 medium-size red cabbage, about 2 pounds
3 tablespoons butter
1/2 cup finely chopped onion
2 whole cloves
Salt to taste if desired
Freshly ground pepper to taste
1 cup freshly squeezed orange juice

Steps:

  • Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
  • Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 13 grams, TransFat 0 grams

CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

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.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

BRAISED RED CABBAGE WITH APPLE AND ONION



Braised Red Cabbage with Apple and Onion image

This side goes well with roasted pork or turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1 tablespoon butter
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
4 teaspoons sugar
1/2 cup water

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.

Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g

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