Sauteedredcabbagewithraisins Recipes

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

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:

• 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:

• Remove outside leaves of cabbage.
• With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
• In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
• Add onion to pan and sauté.
• Add chopped cabbage to pan.
• Peel apples, chop and add to pan.
• Combine water with vinegar, add brown sugar and bay leaves and stir.
• Pour liquid over cabbage mixture.
• Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.

Steps:

• Heat oil in a large non-stick skillet over medium-high heat until hot but not smoking.
• Add cabbage and shallots and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes.
• Stir in salt, lemon juice, and vinegar. Season with pepper.
• Cook until cabbage has wilted and shallots have softened, 10-12 minutes more.
• Stir in raisins and serve.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
• Tear cabbage into large pieces.
• Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.

Steps:

• Cut cabbage into quarters, then coarsely shred.
• In a large frypan, heat oil and bacon fat (or butter if using).
• Add in onions, and saute until tender (about 5 minutes).
• Add in shredded cabbage, brown sugar, vinegar, bay leaf (if using) and stock; simmer uncovered for about 20-25 minutes.
• Cover the pan and cook for about another 30 minutes, stirring occasionally or until cabbage is desired tenderness.
• Stir in apples and apple butter or apple sauce.

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add cabbage, cover, and cook, stirring occasionally, until tender, 30 to 35 minutes.
• Add maple syrup, and cook for 5 minutes.
• Season with salt and pepper.

Steps:

• Place cabbage and vinegar in sauté pan. Cover and steam 5 minutes.
• Add brown sugar and apple juice. Stir.
• Add oranges and serve.