Tangy Red Cabbage And Apples Recipes

BRAISED RED CABBAGE WITH APPLES AND SPICES

Steps:

• Remove the outer leaves from the cabbage and cut into quarters. Cut out the core and slice thinly.
• Peel and chop the onions finely, then peel the apples and cut into chunks.
• Start with a layer of about a third of the cabbage and follow with a third of the apples, onions and garlic.
• Mix the sugar together with the spices, salt and pepper. Sprinkle over a third of the mix onto the vegetables.
• Repeat the layering process twice more. Now, pour the vinegar over the top and dot the butter over the surface.
• Put the lid on top and cook in the oven at 150C/300F/Gas2 got about 2 hours, stirring half-way through.

TANGY WARM RED CABBAGE

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
• Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.