BRAISED RED CABBAGE WITH APPLES
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.
Provided by Martha Rose Shulman
Categories easy, one pot, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams
BRAISED RED CABBAGE, APPLES, AND BRATS
I found this off of Recipegoldmine.com and couldn't find it on here. This is a staple in our kitchen!
Provided by Smilyn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
- Reduce the heat to medium low, add the onion, and saute it until golden.
- Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
- Place sausage links and potatoes on top of cabbage mixture.
- Season with salt and pepper, then pour beer all over.
- Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
- Taste to adjust seasonings.
Nutrition Facts : Calories 593.4, Fat 33.5, SaturatedFat 11.4, Cholesterol 83.9, Sodium 989.5, Carbohydrate 51, Fiber 6.5, Sugar 20.1, Protein 19.6
BRAISED RED CABBAGE WITH APPLES
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.
HARD CIDER-BRAISED SAUSAGES WITH SAUERKRAUT
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Brown the sausages all over, in batches if necessary, about 5 minutes per batch. Remove to a plate as they brown. Add the onions and cook until softened, about 4 minutes.
- Add the sauerkraut and toss to combine with the onions. Add the thyme, coriander and allspice and stir to combine. Season with pepper. Pour in the cider and reduce by half. Add the stock and brown sugar and return to a simmer. Tuck the sausages back into the pot and simmer, uncovered, until the kraut is very tender and the sauce is flavorful and slightly reduced, 25 to 30 minutes. Season with salt, if needed.
- Bring the sauce to a boil, add the butter and swirl to melt and combine. Serve topped with the parsley.
- Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to "sweat" and release some water.
- Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water.
- Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage.
- Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn't ruin the fermentation process.) Store the crock in a cool, dry place.
- Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.)
- Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using.
GRILLED BRATWURST WITH BRAISED CABBAGE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
- Preheat a grill on medium-high.
- In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
- In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
- Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
- Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
- To assemble:
- Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.
CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
- Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.
BRAISED RED CABBAGE
Steps:
- Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
- Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
- Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.
CROCKPOT BRAISED RED CABBAGE
This is an adapted recipe prepared for the Crockpot Forum challenge of ZWT 8. The original recipe is Braised Red Cabbage (Choux Rouges Braises) recipe #232732 by Bayhill. In addition to adapting the recipe for the crockpot, I added an apple and a bay leaf, used lemon juice instead of vinegar, and added 1 1/2 cups chicken stock.
Provided by PanNan
Categories Vegetable
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shred the cabbage and slice the onion.
- Heat the butter in a large saute pan and saute the onions until soft. Add the sugar and continue to cook the onions until they are nicely brown and carmelized.
- Place the cabbage and chopped apple in a crockpot. Add the carmelized onion, fresh lemon juice, red wine, chicken broth, bay leaf, salt and pepper to taste.
- Cover the crockpot and cook on high for 4 - 5 hours until the cabbage is tender.
Nutrition Facts : Calories 135.5, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 260.1, Carbohydrate 19.2, Fiber 4, Sugar 11.7, Protein 3.6
RED CABBAGE WITH APPLES
A healthy side dish of braised cabbage with rich spices - a perfect Sunday roast or Christmas dinner accompaniment.
Provided by James Martin
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.
Nutrition Facts : Calories 67 calories, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BRAISED RED CABBAGE AND APPLES
A recipe my mom taught me to make...I love the sweet and sour flavors in this! If you like, caraway seed may be added with the water to enhance the flavors.
Provided by Kaarin
Categories Apple
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 138, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 74.9, Carbohydrate 18.7, Fiber 3.5, Sugar 12.2, Protein 2
BRATWURST AND RED CABBAGE
Provided by Claire Saffitz
Categories Beer Kid-Friendly Dinner Lunch Sausage Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
- Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
- Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
BRAISED RED CABBAGE
Make and share this Braised Red Cabbage recipe from Food.com.
Provided by Brookelynne26
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut cabbage in half lengthwise and cut out core. Cut each half lengthwise again, then cut each quarter crosswise into 1/2 inch cubes.
- Melt butter in large saucepan over medium heat. Add the onion and cook, stirring occasionally, 10-15 minutes, or until soft. Add cabbage and saute, stirring occasionally, for 25 minutes, or until tender. Add the vinegar, sugar, and cumin and mix well. Lower heat to medium low and simmer 20 minutes more, until juices are syrupy. Cabbage should be tender but not mushy. Remove from heat and season with salt and pepper.
- This can be made ahead and reheated when needed.
Nutrition Facts : Calories 128.5, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 361, Carbohydrate 27.4, Fiber 4.2, Sugar 19.7, Protein 2.9
BRAISED RED CABBAGE WITH CIDER & APPLES
A great accompaniment to cooked meats, cold or hot.
Provided by Cathryn Evans
Categories Dinner, Lunch, Side dish, Vegetable
Time 1h55m
Yield Serves 8 generously with leftovers
Number Of Ingredients 9
Steps:
- Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
- Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
Nutrition Facts : Calories 166 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
BRAISED RED CABBAGE WITH APPLE AND ONION
This side goes well with roasted pork or turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g
BRAISED RED CABBAGE WITH RED ONION AND APPLES
Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.
Provided by Lennie
Categories Apple
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
- Stir in cabbage, garlic and apples.
- Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
- Stir in stock, vinegar, sugar and bay leaf.
- Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
- Remove bay leaf and season with salt and pepper to taste.
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