STIR-FRIED FESTIVE CABBAGE
Try this festive red cabbage with cranberry sauce, red wine and orange as a side dish for Christmas dinner. The flavours are as vivid as the colours
Provided by Miriam Nice
Categories Side dish, Vegetable
Time 20m
Number Of Ingredients 7
Steps:
- Finely shred the cabbage - the quickest way to do this is in a food processor with a shredder attachment or using a mandoline.
- Heat the oil in a wok or large frying pan, then add the cabbage and kale. Stir-fry over a high heat for 3-4 mins or until the cabbage starts to wilt, then add the rest of the ingredients. Toss everything together really well, continue to cook for a further 4 mins and season before serving. Keep warm in a low oven if needed or leave to cool, cover, chill and reheat in a pan or microwave the following day.
Nutrition Facts : Calories 118 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
FESTIVE RED CABBAGE
Serve this spiced and sticky side dish alongside all the classic Christmas trimmings - it's richly flavoured with red wine, cinnamon, star anise and apples
Provided by Good Food team
Time 3h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole dish, add the onions and cook on a medium heat for 8-10 mins, then add the star anise and cinnamon stick.
- Pour in the wine and let it simmer until slightly reduced. Add the cabbage, sugar and apples, and stir well. Season well, cover and simmer on a low heat for 3 hrs, stirring every now and again.
- Once the cabbage is tender, check the seasoning. Serve in a bowl with the star anise and cinnamon stick on top. Can be made 1-2 days in advance or frozen for up to 4 months - simply reheat on the hob before serving.
Nutrition Facts : Calories 112 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein
DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD
A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)
Provided by French Tart
Categories Salad Dressings
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
- Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
- One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
- Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
- This coleslaw can also be garnished with finely chopped parsley, for extra colour.
Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3
FESTIVE PICKLED RED CABBAGE
This spice, festive red cabbage recipe is sure to be well recieved. You could even give it to foodie friends too!
Provided by mrmatty
Time 1h
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Rinse the shredded red cabbage under cold water. Put it in a mixing bowl with the salt, and mix. Leave in the fridge for 4 hours.
- Pour the two vinegars into a pan and add the spices, seeds, berries and leaves. Bring to the boil, then remove from the heat and leave it to infuse for about an hour.
- When the cabbage is salted, rinse it thoroughly under cold water. Pack the cabbage into 2 clean, sterilised jars.
- Bring the vinegar back to the boil, and add the sugar. Over a low heat stir to dissolve the sugar.
- When it has dissolved, pour the vinegar over the cabbage, making sure it is completely covered. Leave it to cool for about an hour, before sealing the jars and storing them in the fridge for at least 2 weeks. It will keep for several months.
CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS
A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!
Provided by French Tart
Categories Apple
Time 6h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
- Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
- If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
- For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
- (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
- Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
- Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
- For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
- It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
- Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!
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