BRUSCHETTA WITH CABBAGE BRAISED IN WINE
Long-simmered cabbage provides a sweet flavor for this bruschetta. The wine-braised cabbage is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen. If you don't cook with wine, substitute vegetable stock, chicken stock or water for the wine. You could also top the bruschetta with a simpler cabbage sauté, but I love the sweet flavor of the long-simmered cabbage.
Provided by Martha Rose Shulman
Categories quick, weekday, appetizer, side dish
Time 35m
Yield 6 bruschetta, serving 3 to 6
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 3 minutes. Add minced garlic and rosemary and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in cabbage and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Add dissolved tomato paste and paprika and stir together. Add white wine, Parmesan rind and salt to taste, bring to a simmer, cover and reduce heat to low. Cook, stirring from time to time, for about 20 to 25 minutes, until cabbage is soft and sweet. Remove Parmesan rind. Add freshly ground pepper, taste and adjust salt. Remove from heat.
- Lightly toast the bread and rub with the cut clove of garlic. Top with the cabbage, sprinkle with Parmesan and with dill if desired, and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 9 grams, TransFat 0 grams
MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
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
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
RED WINE-BRAISED CABBAGE AND ONIONS
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Categories Fruit Onion Vegetable Side Braise Thanksgiving Vegetarian Vinegar Apple Red Wine Fall Vegan Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
- Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
- Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
- Discard cheesecloth bundle and season cabbage with salt and pepper.
BRAISED WHITE CABBAGE
Steps:
- Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
- Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
- Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.
QUICK BRAISED CABBAGE WITH PANCETTA
If you don't fancy Brussels Sprouts at Christmas opt instead for family-friendly Savoy cabbage
Provided by Barney Desmazery
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.88 milligram of sodium
SPICY BRAISED CABBAGE
In this easy recipe, green cabbage is anything but boring thanks to the wedges being braised in a zesty, chile-spiced tomato sauce that melts into a rib-sticking side dish or meatless main.
Provided by Riley Wofford
Time 1h
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Heat oil in an oven-proof skillet over medium-high. Add cabbage wedges to skillet and cook, flipping once, until charred, 8 to 10 minutes; transfer to a plate.
- Swirl 1 tablespoon oil, shallot, and chiles in skillet. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato sauce and 1 cup water; bring to a boil. Season to taste and nestle cabbage back into skillet. Bake in oven, flipping once, until very tender, 35 to 40 minutes. Serve with sour cream, fresh dill, and lemon wedges.
WINE-BRAISED RED CABBAGE
Categories Wine Fruit Potato Vegetable Side Braise Christmas St. Patrick's Day Apple Bacon Red Wine Winter Oktoberfest Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.
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