Wine Braised Red Cabbage Recipes

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.

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.

BRAISED RED WINE CABBAGE

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.

RED CABBAGE WITH RED WINE

Steps:

• Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside.
• Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt.
• Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.

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.

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.

BRAISED RED CABBAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in an oven-proof casserole dish over medium heat. Add cabbage and saute until soft, about 4 minutes.
• Stir in jelly until well combined. Raise heat to medium-high and cook for 1 minute. Add vinegar, swirl it around, and cover.
• Transfer to the preheated oven and cook until cabbage is tender, about 20 minutes.

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.

BRAISED RED CABBAGE

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 (CHOUX ROUGES BRAISéS)

Steps:

• Preheat oven to 350F degrees (175C degrees).
• Shred cabbage.
• Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
• Add sugar. Cook, stirring constantly, until sugar caramelizes.
• Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
• Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
• Remove lid toward end of cooking time if cabbage is very moist.
• Taste for seasoning, adding a little more sugar or vinegar if necessary.
• Serve hot.