Braised Red Cabbage With Orange Recipes

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PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18



Pan Fried Turkey Cutlets with Braised Red Cabbage and Roasted Oranges image

Steps:

  • 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

6 turkey cutlets
¼ cup olive oil
Salt
Black pepper
1 head of red cabbage - thinly sliced
2 onions - thinly sliced
4 tbsps butter
4 tbsps sugar
2 cups red wine
½ cup red wine vinegar
¼ tsp corriander seeds
1/2 tsp freshly grated nutmeg
2 cinnamon sticks
½ tsp dried thyme
Juice of one lemon
½ tsp salt
Black pepper
3 oranges

BRAISED RED CABBAGE

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories     Side dish

Time 2h20m

Number Of Ingredients 7



Braised red cabbage image

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.

Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

BRAISED RED CABBAGE WITH APPLES

I love this recipe for braised red cabbage with apples. It's simple, and can be made in to a festive winter side dish if you add cinnamon and orange.

Provided by Kat O

Categories     Fruits and Vegetables     Vegetables     Cabbage     Red Cabbage

Time 1h

Yield 4

Number Of Ingredients 8



Braised Red Cabbage with Apples image

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.

Nutrition Facts : Calories 127 calories, Carbohydrate 32 g, Fat 0.4 g, Fiber 7.5 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 639.4 mg, Sugar 20.7 g

1 medium orange, halved
1 medium head red cabbage, cored and diced (1-inch pieces)
2 medium Granny Smith apples, cored and cut into 1-inch pieces
½ medium onion, chopped
¼ cup vinegar
1 teaspoon ground cinnamon
1 teaspoon salt
ground black pepper to taste

BRAISED RED CABBAGE

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 12



Braised Red Cabbage image

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
  • Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
  • Add red cabbage and continue to cook for about 10 minutes on top of the stove.
  • Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ginger powder
Salt and pepper
4 pounds red cabbage, cut into julienne
A few gold leaves for decoration (optional ? available at specialty stores)

BRAISED RED CABBAGE WITH ORANGE

Provided by Pierre Franey

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7



Braised Red Cabbage With Orange image

Steps:

  • Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
  • Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 13 grams, TransFat 0 grams

1 medium-size red cabbage, about 2 pounds
3 tablespoons butter
1/2 cup finely chopped onion
2 whole cloves
Salt to taste if desired
Freshly ground pepper to taste
1 cup freshly squeezed orange juice

BRAISED RED CABBAGE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11



Braised Red Cabbage image

Steps:

  • Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  • Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

RED CABBAGE WITH PORT, PRUNES & ORANGE

Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months

Provided by Good Food team

Categories     Side dish

Time 2h25m

Number Of Ingredients 9



Red cabbage with port, prunes & orange image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
  • Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there's still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.

Nutrition Facts : Calories 178 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

50g butter
1 large onion , sliced
1 large red cabbage , quartered, cored and thinly sliced
200ml port
1 orange , juiced and zested
1 large cinnamon stick
pinch of ground cloves
2 tbsp light brown soft sugar
100g pitted prunes , roughly chopped

DUCK L'ORANGE WITH BRAISED RED CABBAGE

This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :) http://www.mykitchenrules.com.au

Provided by mickeydownunder

Categories     Duck Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20



Duck L'orange With Braised Red Cabbage image

Steps:

  • Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
  • Preheat oven 190°C.
  • Score duck breasts by making a criss-cross pattern on the skin only.
  • NOTE: Do not pierce the meat.
  • Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
  • Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
  • In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
  • To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
  • To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
  • NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
  • NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
  • NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!

Nutrition Facts : Calories 803.1, Fat 46.8, SaturatedFat 19.9, Cholesterol 379.8, Sodium 375.1, Carbohydrate 34, Fiber 2.7, Sugar 27.4, Protein 61.5

4 duck breasts
1 teaspoon Chinese five spice powder
1/2 head red cabbage
60 ml water
2 tablespoons caster sugar
3 cm orange rind
1 bay leaf
1/2 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1 teaspoon mustard seeds
sea salt and pepper
375 ml orange juice
375 chicken stock
1/2 cinnamon stick
1 star anise
2 garlic cloves
2 tablespoons honey
2 tablespoons Grand Marnier
100 g butter
california navel orange section

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