Cabbage With Wine Hvidkål I Vinsauce Recipes

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:

• 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.

Steps:

• Preheat oven to 170 degrees C (340 F)
• Core and chop the cabbage.
• Peel & slice onions.
• Peel, core & finely chop apples.
• Combine all ingredients in pot.
• Cover and place in preheated oven for 1.5 to 2 hours, stirring occasionally and checking to ensure it has enough moisture. Add a small amount of water if needed.
• Season with salt and pepper to taste.

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.

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:

• 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.