TANGY WARM RED CABBAGE
Tangy red cabbage.
Provided by Megan
Categories Side Dish Vegetables
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 14.1 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 51.3 mg, Sugar 8.7 g
THE BEST RED CABBAGE SALAD
This red cabbage salad is perfect for potlucks!
Provided by The Sea Salt
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
- Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g
WARM RED CABBAGE SALAD
The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.
Provided by Geema
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
- Bake for about 5-6 minutes, being careful to not let them burn.
- In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
- As soon as they are hot, add the onions and cook for only 30 seconds or so.
- Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
- Season with salt, pepper and a dash more vinegar.
- Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE
"Bacon drippings add flavor to the sauteed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." Kathryn Conrad in Cooking Light Magazine.
Provided by Manami
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in a Dutch oven over medium-heat; until crisp.
- Remove bacon from pan; reserving 1 teaspoon drippings in pan.
- Crumble bacon; set aside.
- Heat bacon drippings over medium-high heat.
- Add shallot and saute 1 minute.
- Remove from heat.
- Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
- Add shallot mixture, salt and pepper.
- Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
- Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
- Top with crumbled bacon.
- Serve immediately.
Nutrition Facts : Calories 47, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.7, Sodium 158.8, Carbohydrate 6.6, Fiber 2.6, Sugar 3.4, Protein 1.8
RED CABBAGE WITH BACON
If you've braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.
Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON
Categories Salad Side Bake Blue Cheese Bacon Winter Cabbage Simmer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F..
- In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
- In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
- In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
- Divide salad among 6 plates and sprinkle with bacon.
WARM RED CABBAGE SALAD WITH BACON AND GOAT CHEESE
Number Of Ingredients 8
Steps:
- Remove discolored outer leaves of cabbage, then quarter cabbage and cut away the core. Slice cabbage into thin strips and put into large bowl. Heat a frying pan (large enough to hold the cabbage) and cook bacon until very crisp. Drain bacon on paper towels. Pour out bacon fat, but don't wipe out frying pan. Add olive oil to pan and saute onions until barely softened, 2-3 minutes. Add vinegar and simmer 30 seconds. Add cabbage and cook 2-3 minutes, stirring to coat cabbage with dressing. Cabbage should still be crisp. Crumble bacon while cabbage cooks. Turn off heat and season cabbage with salt and pepper. Pour cabbage back into bowl, add bacon, crumble goat cheese over and stir to combine. Arrange salad on individual plates and serve.
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