Dads Red Cabbage Recipes

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RED ROAST PORK WITH SHANGHAI CABBAGE (DAD)

Provided by Ming Tsai

Categories     main-dish

Time 8h20m

Number Of Ingredients 14



Red Roast Pork with Shanghai Cabbage (Dad) image

Steps:

  • Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum.' Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 5 minutes of reducing, add the cabbage to cook until soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek.

1 bottle red wine
2 cups shaoxing wine, may sub with 1 cup dry sherry
4 cups thin soy sauce
4 cups of water, make sure to cover pork
12-15 pound pork shoulder, bone-in, fat cap on
2 boxes of Chinese rock sugar or 2 cups brown sugar
1 large ginger sliced
1 head of garlic, sliced in half
2 bunch scallions
2 star anise
2 Thai bird chilies
2 cinnamon sticks
8 Shanghai cabbage, halved, de-cored and cleaned
1/4 cup sambal oelek as a condiment

DAD'S RED CABBAGE

Provided by Robin Miller : Food Network

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 12



Dad's Red Cabbage image

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

2 tablespoons olive oil
1 cup chopped onion
2 apples, cored and thinly sliced, such as Granny Smith type apples
Two 10-ounce bags shredded red cabbage
1 cup dry red wine
1 cup water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small potato, peeled and grated

ANGIE'S DAD'S BEST CABBAGE COLESLAW

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

Provided by DOTMAYTRX

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 20

Number Of Ingredients 10



Angie's Dad's Best Cabbage Coleslaw image

Steps:

  • In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g

1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
¾ cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

DANISH RED CABBAGE

A great recipe for red cabbage .I got this recipe from Keep The Home Fires Burning, Empress, Calgary cookbook.

Provided by DotM7037

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6



Danish Red Cabbage image

Steps:

  • Slice red cabbage thinly.
  • Add remaining ingredients except jelly.
  • Cover and boil 1 hour.
  • The lasts 15 minutes add the jelly.
  • Can be eaten hot or cold.
  • It is also good on a sandwich with roast beef or roast pork.

1 medium red cabbage
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt
1/2 cup red currant jelly

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Found this recipe on another site, my compliments to Dot. This is a fabulous recipe. Quick and easy. Its good the same day but, make a least a day ahead, up two weeks ahead it's flavor only gets better.It does stays crunchy. People that don't eat coleslaw like this one. Prep time does not include time to marinade. If you use the packaged shredded cabbage it only takes 5 minutes.

Provided by Marlitt

Categories     < 15 Mins

Time 15m

Yield 20 serving(s)

Number Of Ingredients 10



Angie's Dad's Best Cabbage Coleslaw image

Steps:

  • In a large bowl, add cabbage, carrots, celery and onion.
  • Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
  • In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
  • Bring to a boil.
  • Pour the hot dressing over the cabbage mixture, and mix well.
  • Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
  • If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.

1 head cabbage, shredded
1 large red onion, diced
1 cup grated carrot
2 stalks celery, chopped
1 cup white sugar or 1 cup Splenda sugar substitute, to make low carb
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper

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