Braised Red Cabbage With Vinegar Recipes

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CHEF JOHN'S BRAISED RED CABBAGE

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8



Chef John's Braised Red Cabbage image

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.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

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

BRAISED RED CABBAGE WITH VINEGAR

Provided by Lidia Bastianich

Categories     Side     Braise     Quick & Easy     Low Cal     High Fiber     Low Cholesterol     Cabbage     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7



Braised Red Cabbage with Vinegar image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.

1/4 cup extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, peeled, crushed
1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
1/2 teaspoon caraway seeds
1 1/2 cups low-salt chicken broth
3 tablespoons red wine vinegar

SAUTEED RED CABBAGE

For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 7



Sauteed Red Cabbage image

Steps:

  • Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

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

This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9



Braised Red Cabbage image

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.

4 ounces bacon (about 4 slices), cut crosswise into 1/2-inch pieces
1 medium onion, thinly sliced
1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
2 tablespoons dark-brown sugar
Coarse salt and freshly ground pepper
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces

RED CABBAGE WITH GINGER AND BALSAMIC VINEGAR

This is a good do ahead vegetable dish for a buffet table or just a dinner for a crowd. It helps to do a dish the day before and just pop it in the oven the next day!! Leaving it overnight developes the flavours. The balsamic is a nice kick to the dish.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9



Red Cabbage with Ginger and Balsamic Vinegar image

Steps:

  • Melt butter with oil in skillet or wok at medium heat.
  • Add onion and sautee about 5 minutes.
  • Increase heat to med-high, add cabbage& ginger.
  • Cook about 10 minutes, stirring frequently.
  • Reduce to medium and add wine.
  • Boil about 10 minutes or until wine has almost evaporated.
  • Reduce heat, cover and simmer 10 minutes.
  • Add sugar and seasonings and transfer to a large bowl.
  • Cover and refrigerate overnight.
  • Heat cabbage in skillet or wok until heated through, stirring frequently.
  • Mix in balsamic vinegar and serve.

2 tablespoons butter or 2 tablespoons margarine
1/4 cup vegetable oil
1 onion, chopped
1 small red cabbage, shredded (3 lbs at most)
1 teaspoon ginger, grated
1 cup dry red wine
3 tablespoons brown sugar
salt and pepper
1/4 cup balsamic vinegar

BRAISED RED CABBAGE WITH CINNAMON

My friend and I went for a bar lunch one day and this was a side dish. I did try to get the recipe from the chef, but he just would not be coaxed into giving me it. So here is my effort and I think it tastes just like it. You can add more cinnamon if you wish. You can serve this with lots of different dishes it goes well with most things.

Provided by Tea Jenny

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4



Braised Red Cabbage With Cinnamon image

Steps:

  • Wash and chop quite finely the red cabbage.
  • Heat a large pan on the stove top and melt the butter being careful not to burn it.
  • Add the cabbage and fry in the butter till soft.
  • Add the vinegar and mix well.
  • Then sprinkle the cinnamon all over and mix.
  • Enjoy.

1/2 of a head red cabbage
1 tablespoon butter
1/4 teaspoon cinnamon
1/2 teaspoon red wine vinegar

BRAISED RED CABBAGE

A healthy, easy side dish of braised red cabbage. Very good with pork chops for example.

Provided by Swiss Phil

Categories     Fruits and Vegetables     Vegetables     Cabbage     Red Cabbage

Time 30m

Yield 4

Number Of Ingredients 4



Braised Red Cabbage image

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.

Nutrition Facts : Calories 77 calories, Carbohydrate 11.5 g, Fat 3.5 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 28.4 mg, Sugar 7 g

1 tablespoon olive oil
½ medium head red cabbage, thinly sliced
1 tablespoon red currant jelly
2 tablespoons red wine vinegar

GINGER-BRAISED RED CABBAGE

This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10



Ginger-Braised Red Cabbage image

Steps:

  • Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
  • Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
  • Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.

Nutrition Facts : Calories 128 g, Fat 5 g, Fiber 3 g, Protein 4 g, Sodium 71 g

2 tablespoons olive oil
1 shallot, thinly sliced
1 3-inch piece fresh ginger, peeled and sliced
1/4 cup white wine vinegar
3 teaspoons brown sugar
2 cups low-sodium chicken stock
2 cups water
1 bay leaf
Coarse salt and freshly ground black pepper
1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact

BRAISED RED CABBAGE

Categories     Side     Braise     Christmas     New Year's Day     Winter     Cabbage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8



Braised Red Cabbage image

Steps:

  • Rinse cabbage under cold water, then drain (do not pat dry).
  • Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
4 bacon slices, chopped
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
1/2 cup white-wine vinegar
3 tablespoons packed brown sugar
1 tablespoon salt
1 teaspoon black pepper

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