Martini Red Cabbage Recipes

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:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

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:

• Cook 2 strips chopped bacon in olive oil in a pot over medium heat until crisp. Add 1 chopped onion; cook until softened, 4 minutes. Add 1 cup chicken broth, 1/2 head sliced red cabbage, 3 tablespoons white wine vinegar, 2 tablespoons sugar and 1 bay leaf; season with salt and pepper. Cover and cook, stirring occasionally, until tender, 30 minutes. Stir in 1/3 cup golden raisins and 2 tablespoons chopped parsley.

Steps:

• Shred the cabbage.
• Peel and slice the apple.
• Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
• Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
• Mix in the dry vermouth, vinegar and sugar.
• Cover and cook for 30 minutes.
• Taste and adjust seasonings if necessary.
• Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
• Goes well with pork or game dishes.

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
• Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

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:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

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.

Steps:

• Sprinkle cabbage with red wine vinegar, caraway seeds.
• Cover with plastic and marinate overnight in refridgerator.
• Next day, in a covered saucepan, heat olive oil and saute onions.
• Add cabbage, sugar, lemon juice, apple juice and grated apple.
• Simmer covered for 1 hour on the stovetop.
• Ready to serve with braised meats, potato dumplings and gravy!