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
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
APPLE-CABBAGE SLAW
In the South, cole slaw is a must at big get-togethers. To modernize it, I add my favorite Arkansas Black apples and swap more than half of the usual mayo with yogurt, but it's still that classic Southern slaw that everyone loves.
Provided by Hugh Acheson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
- For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
- Place slaw in a dish and serve.
BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION, & APPLE SLAW
Yield serves 4
Number Of Ingredients 19
Steps:
- Place the sausages in a skillet and add 1/2 inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
- Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.
- While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.
- Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.
- Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
- Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.
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
FRESH BRATWURST WISCONSIN STYLE
Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings.
Provided by LECHEFRENE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 11h10m
Yield 16
Number Of Ingredients 11
Steps:
- Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
- Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
- Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
- Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 4.2 g, Cholesterol 52.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.6 g, SaturatedFat 2.5 g, Sodium 491.8 mg, Sugar 0.6 g
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
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- Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.
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