Red Cabbage Cake Recipes

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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



Red Cabbage with Apples image

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.

1 medium onion, chopped
1/4 cup butter
1 medium head red cabbage (2 pounds) , shredded
2 medium tart apples, peeled and chopped
1 cup apple cider or apple juice
1/4 cup packed brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
Minced fresh parsley, optional

CABBAGE CAKES

A simple tasty side dish. This was from Allrecipes by MRSPINK. Will write as written on their site, but I used sour cream instead of plain yogurt. I also used self-rising flour, so I did not have to add the baking powder or baking soda. I forgot how many it made and I did not time, so those listed are a guess.

Provided by Toni in Colorado

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Cabbage Cakes image

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes.
  • Season with pepper and set pan aside to cool.
  • Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside.
  • Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients.
  • Pour the wet mixture into the well; then stir until well combined.
  • Fold the cooled cabbage and onions into the pancake batter.
  • Heat a large skillet over medium heat, and butter or oil if necessary.
  • Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

1 tablespoon olive oil
1/2 head cabbage (small, cored and sliced thin)
1 onion, thinly sliced
pepper, to taste
1 1/3 cups yogurt, plain
2/3 cup milk
1/4 cup vegetable oil
2 eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
butter (optional)

BRAISED RED CABBAGE

A healthy, easy side dish of braised red cabbage. Very good with pork chops for example.

Provided by Swiss Phil

Categories     Fruits and Vegetables     Vegetables     Cabbage     Red Cabbage

Time 30m

Yield 4

Number Of Ingredients 4



Braised Red Cabbage image

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.

Nutrition Facts : Calories 77 calories, Carbohydrate 11.5 g, Fat 3.5 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 28.4 mg, Sugar 7 g

1 tablespoon olive oil
½ medium head red cabbage, thinly sliced
1 tablespoon red currant jelly
2 tablespoons red wine vinegar

RED CABBAGE RAGù

What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren't too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead.

Provided by Ali Slagle

Time 1h

Yield 4 servings

Number Of Ingredients 11



Red Cabbage Ragù image

Steps:

  • In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
  • Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
  • Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
  • Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
  • In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
  • When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.

6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4 1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri

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