Braised Cabbage And Apple Recipes

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

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.

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

Steps:

• Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
• Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

Steps:

• In a large pot over medium-high heat, melt butter. Add onions, thyme and season with 2 teaspoons salt and 1 teaspoons pepper. Cook for 5-6 minutes or until the onions are soft and translucent; add mustard and stir to combine. Add apples and cabbage and stir gently.
• Add buttermilk and cream, decrease heat to medium and cover. Let simmer for 10-15 minutes or until cabbage is soft but not mushy. Season with remaining salt and pepper and serve.

Steps:

• Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8?inch-wide strips.
• In a heavy 4 to 5-quart casserole, heat the oil over moderate heat. Add chopped onions and cook, stirring frequently for 5 minutes, or until the onions are lightly browned. Add the cabbage, stir thoroughly, add the apples, and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to very low. Add red wine vinegar, salt and sugar, stir to combine. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist and tender. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid left in the casserole. Taste for seasoning, then transfer the entire contents of the casserole to a heated platter or bowl and serve.

Steps:

• Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

Steps:

• Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
• Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
• Stir in the currant jelly or wine if you're using it. Taste and adjust the seasoning, then serve.
• Braised Cabbage with Chestnuts
• Omit the sugar from step 1. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples. Cook until both chestnuts and cabbage are tender, as directed, then serve.

Steps:

• Preheat oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in a Dutch oven or an ovenproof pot over medium heat. Bring mixture to a boil, stirring until butter melts and sugar dissolves.
• Add cabbage, and toss to combine. Cover and place in oven. Bake, stirring once halfway through, until cabbage is wilted and tender, 1 hour and 50 minutes.
• Stir in jelly and apple, cover, and bake 10 minutes more. Let stand, covered, until ready to serve (or for up to 1 hour; rewarm gently over low heat).

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.

Steps:

• Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
• Add onion; cook slowly until light colored.
• Stir in cabbage, apples, vinegar, cayenne and wine.
• Cook, covered, 10 minutes.
• Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
• Salt and pepper to taste.