Braised Red Cabbage With Fennel Seeds And Bacon Recipes

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.

Steps:

• Heat a large Dutch oven over medium-high heat. Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes. Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes. Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper. Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes.
• Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes. Transfer to a serving dish, top with crumbled bacon and enjoy!

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.

Steps:

• In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.

Steps:

• Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and continue to cook 1 minute. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt. Add the bacon. Bring to a boil then reduce the heat, and simmer, covered, until very tender, about 2 hours. Check the cabbage periodically and stir. If the cabbage looks dry, add a bit more water. Adjust the seasoning. Cool thoroughly, then refrigerate the cabbage overnight. Reheat over low heat before serving. This recipe yields 8 servings. Each serving: 110 calories; 500 mg. sodium; 2 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 3 grams protein; 6.07 grams fiber.