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 RED CABBAGE SALAD
Steps:
- Melt butter in 10-inch nonstick skillet until sizzling; stir in garlic, salt and pepper. Add cabbage, apple and onion. Continue cooking over medium heat, stirring occasionally, 6-8 minutes or until cabbage is crisply tender. Sprinkle with balsamic vinegar and parsley.
Nutrition Facts : Calories 90 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 200 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Sugar grams, Protein 1 grams
WARM RED CABBAGE SALAD
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Side Dish Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 10 g, Fat 4.1 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 215.7 mg, Sugar 5.7 g
WARM CABBAGE SALAD
Cabbage and caraway seeds together are great. This salad is best made with green, red, napa and savoy cabbages, in any combination. Source: Williams Sonoma Seasonal Celebration Cookbook
Provided by E.A.4957
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan over medium heat, warm the olive oil.
- Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
- Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
- Add the apples and vinegar and stir together.
- Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
- Season with salt and pepper.
- Stir in the parsley and transfer to a warmed serving dish.
- Serve immediately.
RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Provided by Maria Helm Sinskey
Categories Salad Side Quick & Easy Low Cal High Fiber Dried Fruit Bacon Almond Winter Healthy Cabbage Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
- Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
- Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.
RED CABBAGE AND WARM SPINACH SALAD
Categories Salad Leafy Green Side Sauté Quick & Easy High Fiber Bacon Pine Nut Spinach Winter Cabbage Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 2 (first course) or 4 (side dish)
Number Of Ingredients 12
Steps:
- Make vinaigrette:
- Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
- Make salad:
- Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
- Serve immediately.
GERMAN RED CABBAGE
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
WARM SALAD OF RED CABBAGE, BLACK PUDDING & APPLE
A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer
Provided by Barney Desmazery
Categories Lunch, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
- Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.
Nutrition Facts : Calories 422 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 3.24 milligram of sodium
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