Cabbage With Wine Hvidkl I Vinsauce Recipes

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.

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.

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
• Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

Steps:

• Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside.
• Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt.
• Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.

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.

Steps:

• Shred the cabbage fine. Grate onion and apple into the cabbage.
• Cook in butter melted over low heat until vegetables are limp, shaking the pan now and then to prevent scorching.
• Add the remaining ingredients. Mix well and let come to a boil. Reduce heat as low as possible and let simmer 15 minutes.

Steps:

• In a large saucepan, heat the olive oil, add the fennel seeds and toast for 1 min to release the flavour. Stir in the onion and cook gently for 2 mins, then stir in the cabbage to coat in the oil and fennel.
• Pour in the white wine and vinegar, allow to reduce by about half for 5 mins, then simmer on the hob for another 5 mins until the cabbage is cooked and the sauce has thickened slightly. Stir in the coriander and serve.