GREEN CABBAGE AND APPLE SAUTé
This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.
Provided by NcMysteryShopper
Categories Apple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 1.4, Sodium 44.3, Carbohydrate 28.4, Fiber 7.6, Sugar 18.1, Protein 3.4
RED CABBAGE WITH APPLES
This recipe makes for a great veggie side. The apple adds a nice flavour to otherwise bland cabbage and of course bacon makes everything taste good!
Provided by Volleyballmom
Categories Side Dish Vegetables
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat coconut oil over medium heat in a large skillet; cook and stir bacon, onion, and garlic until fragrant, about 5 minutes. Stir cabbage into bacon mixture and toss to coat with oil. Cover skillet, reduce the heat, and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes.
- Stir cider vinegar and brown sugar together in a bowl; pour over cabbage mixture. Stir apples into cabbage mixture; cover and cook, stirring occasionally, until most of the liquid has evaporated and cabbage is tender, about 35 minutes. Remove pan from heat and allow cabbage mixture to stand, covered, for about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 41 g, Cholesterol 9.9 mg, Fat 14.4 g, Fiber 6.4 g, Protein 6.8 g, SaturatedFat 10.1 g, Sodium 310.3 mg, Sugar 29.4 g
CABBAGE SOUP WITH APPLES AND THYME
Make and share this Cabbage Soup With Apples and Thyme recipe from Food.com.
Provided by Dancer
Categories Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoons butter with oil in a heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add the thyme sprigs or dried thyme and sauté a minute longer. Add broth and bring to a boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
- Melt remaining 2 tbsps. butter in a heavy large skillet over medium-higih heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Remove thyme sprigs, if used from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.
Nutrition Facts : Calories 286.9, Fat 14.5, SaturatedFat 6.6, Cholesterol 22.9, Sodium 1234, Carbohydrate 32.6, Fiber 7.2, Sugar 22.4, Protein 10.1
SAUTEED CABBAGE AND APPLES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
- In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.
RED CABBAGE WITH APPLES
A healthy side dish of braised cabbage with rich spices - a perfect Sunday roast or Christmas dinner accompaniment.
Provided by James Martin
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.
Nutrition Facts : Calories 67 calories, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RED CABBAGE WITH APPLES
My German grandmother passed this recipe down to my mother, who gave it to me. I remember eating it as a small child. This vegetable dish can be made quickly and goes great with roast pork or barbecued ribs, potatoes and biscuits.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 331mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
PORK CHOPS WITH CABBAGE AND APPLES
Make a dish perfect for special occasions, and try our Pork Chops with Cabbage and Apples. This Pork Chops with Cabbage and Apples dish is updated version of the classic crowd favorite, with shredded cabbage and baked apple wedges making their debut performance!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
- Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
- Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
CREAMY CABBAGE WITH APPLES AND BACON
Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size.
Provided by Terry Temple
Categories Side Dish Vegetables
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
- Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
- Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
- Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 19.4 g, Cholesterol 13.9 mg, Fat 6.7 g, Fiber 5.1 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 237.4 mg, Sugar 12.6 g
QUICK-BRAISED RED CABBAGE AND APPLE
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Provided by Ian Knauer
Categories Fruit Vegetable Side Braise Vegetarian Quick & Easy Apple Fall Winter Oktoberfest Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 8
Steps:
- Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
- Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
CABBAGE LEAVES STUFFED WITH CURRIED APPLES AND PORK
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Sixteen hors d'oeuvre servings or eight main-course servings
Number Of Ingredients 10
Steps:
- Over medium heat, melt the butter in a large, nonstick skillet. Add the shallots and cook until softened, about 2 minutes. Add the apples and cook until soft, about 10 minutes. Add the pork and cook, breaking up the pork with the back of a spoon, until no traces of pink remain, about 5 minutes longer. Remove from heat and stir in the curry powder, salt, pepper and raisins.
- Bring a large pot of lightly salted water to a boil. Add the cabbage leaves and blanch for 1 minute. Remove the leaves and drain well. Blanch the scallion stems for 15 seconds; drain and set aside. Cut each cabbage leaf in half, removing the heavy center rib.
- Place a rounded tablespoon of filling about 1/2 inch from the rounded edge of each half-leaf of cabbage. Fold the sides in over the filling, fold the top over the filling and then roll it up. Tie the package with a scallion strip. Repeat with the remaining leaves and filling. Place the stuffed leaves in a steamer basket and steam until heated through, about 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 318 milligrams, Sugar 9 grams, TransFat 0 grams
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- Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. DO AHEAD Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
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