RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES
This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
- Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
- Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.
Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SWEDISH CABBAGE AND CRANBERRY SALAD
This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the salad to chill.
Provided by Sydney Mike
Categories Fruit
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a covered bowl, combine all ingredients & toss lightly.
- Chill in the refrigerator for at least 2 hours before serving.
SWEDISH RED CABBAGE
Categories Sauté Christmas Vegetarian Apple Cabbage Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)
SWEDISH CABBAGE
I have fond memories of Sweden and it was there that I learned to love fresh dill. They seemed to find a way to put in just about every dish!!! This one sounds delish. From cooks.com and posted for ZWT.
Provided by januarybride
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
- Drain cabbage.
- Add remaining ingredients to cabbage, and stir.
- Serve.
CRANBERRY COLESLAW
I love trying new recipes, and my family enjoys most of my "experiments". Salads are always in demand at our house, and this one is fast, festive and refreshing.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 455mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
KALE SALAD WITH CRANBERRIES
I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.
Provided by Rita M Frantz
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
- Put kale and red onion in an 8-quart pot or a very large bowl.
- Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
- To serve, transfer to a smaller serving bowl.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 12.1 g, Cholesterol 10.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 295.4 mg, Sugar 6.2 g
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