Easy Braised Red Cabbage Recipes

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.

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
• Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
• Serve with a dollop of Goat Cheese.

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Steps:

• Rinse cabbage under cold water, then drain (do not pat dry).
• Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

Steps:

• Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

Steps:

• In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.

Steps:

• In a large saucepan heat butter and olive oil over medium heat. Add onion and cook for three minutes. Add apple and cabbage, and cook for five minutes. Stir in vinegar, salt, pepper, and honey.
• Cover and cook for 20 minutes, stirring occasionally, until cabbage is soft.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in an oven-proof casserole dish over medium heat. Add cabbage and saute until soft, about 4 minutes.
• Stir in jelly until well combined. Raise heat to medium-high and cook for 1 minute. Add vinegar, swirl it around, and cover.
• Transfer to the preheated oven and cook until cabbage is tender, about 20 minutes.