SEARED RED CABBAGE WEDGES
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don't be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 15m
Yield Serves six to eight
Number Of Ingredients 4
Steps:
- Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 3 grams
PAN SEARED CABBAGE
I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.
Provided by Nado2003
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
- Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
- Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.
Nutrition Facts : Calories 155.2, Fat 10.6, SaturatedFat 1.5, Sodium 58, Carbohydrate 14.7, Fiber 5, Sugar 7.7, Protein 3.5
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
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.
CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Provided by Mark Bittman
Categories Cabbage Grill Grill/Barbecue Summer Bacon Side Vegetable Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
- Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
- Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
- While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
- Variations
- Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
- Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
- Ketchup and Soy-Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.
More about "seared red cabbage wedges recipes"
PAN SEARED RED CABBAGE WEDGES • THE VIEW FROM …
From theviewfromgreatisland.com
3.8/5 (12)Estimated Reading Time 3 minsServings 4
- Cut the cabbage into quarters, and then into eighths. Leave the core in so the wedges don't fall apart when you sear them.
- Heat the olive oil in a heavy pan, cast iron works well, and put the wedges in when the oil is very hot. You will see the heat rippling across the surface. The cabbage should sizzle on contact.
- Let the wedges cook for about 4-5 minutes per side, and get nice and browned before you flip them. Tongs work best for this. Add more oil if the pan gets dry.
30 RED CABBAGE RECIPES THAT ADD COLOR *AND* CRUNCH - KITCHN
From thekitchn.com
- Crunchy Cabbage Slaw with Farro, Pecorino, and Dates. A make-ahead-friendly salad made with crunchy red cabbage, shredded kale, dates, farro, and Pecorino cheese.
- Mahi-Mahi Tacos Recipe. Mild mahi-mahi stuffed into warm tortillas with a creamy avocado and red cabbage slaw. Go to Recipe.
- The Big Grain Platter. This colorful grain salad is packed with cauliflower, beets, carrots, peppers, snap peas, and more, and finished in a tangy miso dressing.
- Chitra's Chitranna (Shredded Cabbage, Lime & Peanut Rice) A variation of nimbekai chitranna, made with shredded red cabbage and carrots lightly sautéed in oil and then tossed with cooked turmeric rice, fried peanuts, lime juice, and chopped cilantro.
- Skillet-Roasted Chicken with Apples and Cabbage. This fall-inspired recipe features tender apples, savory chicken with crisp skin, and browned cabbage deeply flavored with all the juices from the chicken.
ROASTED RED CABBAGE WEDGES WITH SMOKY MUSTARD VINAIGRETTE
BRAISED RED CABBAGE WEDGES RECIPE - THE …
From washingtonpost.com
Category Side DishCalories 282 per serving
ROASTED CABBAGE WEDGES (OVEN METHOD) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
THIS BRAISE RED CABBAGE RECIPES USES APPLE CIDER TO CREATE TENDER ...
From washingtonpost.com
ROASTED RED CABBAGE WEDGES WITH ZA’ATAR – …
From floatingkitchen.net
BAKED RED CABBAGE WEDGES RECIPE / RIVERFORD
From riverford.co.uk
ROASTED CABBAGE WEDGES - STRIPED SPATULA
From stripedspatula.com
SEARED CABBAGE WEDGES - FOR A DIGESTIVE PEACE OF …
From blog.katescarlata.com
A SENSATIONAL SEARED RED CABBAGE WITH RHUBARB
From foodnheal.com
SEARED CABBAGE WEDGES - TUBBY CREEK FARM
From tubbycreekfarm.com
TOM KERRIDGE'S SAVOY CABBAGE WEDGES RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
EASY ROASTED CABBAGE WEDGES - DON'T WASTE THE …
From dontwastethecrumbs.com
PARMESAN ROASTED CABBAGE WEDGES - FROM A CHEF'S …
From fromachefskitchen.com
SEARED CABBAGE WEDGES WITH ORANGE GINGER TAHINI
From itsavegworldafterall.com
SLOW COOKED RED CABBAGE | COOKING ON THE …
From cookingontheweekends.com
"SEXY" CRISPY ROASTED CABBAGE WEDGES - THE …
From themediterraneandish.com
7 CRAVE-WORTHY CABBAGE RECIPES, INCLUDING ROLLS, NOODLES AND SALAD
From washingtonpost.com
ROASTED CABBAGE WEDGES WITH LEMON VINAIGRETTE RECIPE
From cooking.nytimes.com
You'll also love