Braised Red And Green Cabbage With Apples Recipes

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

BRAISED RED CABBAGE WITH RED ONION AND APPLES

Steps:

• In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
• Stir in cabbage, garlic and apples.
• Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
• Stir in stock, vinegar, sugar and bay leaf.
• Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
• Remove bay leaf and season with salt and pepper to taste.

FALL VEGETABLE COOKPOT: BRAISED RED AND GREEN CABBAGE

Steps:

• For the cabbage: Prepare two large bowls of ice water, and set aside. Bring two pots of heavily salted water, each with a tablespoon of white vinegar, to a boil. Add 4 outer leaves of red cabbage to one pot, and 4 outer leaves of Savoy cabbage to the other. Blanch until tender, about 2 minutes. Remove and plunge into the separate ice baths. Drain and set aside, keeping them separate.
• Place two cast iron pans over low heat, add 2 tablespoons olive oil to each pan, and heat until shimmering. In one pan combine julienned red cabbage and half the onion, and sauté until the onion is translucent, 5 minutes. Add 1 cup of the vegetable broth, cover pan with plastic wrap. In the second pan, combine julienned Napa cabbage and remaining half onion, and sauté until onion is translucent, 5 minutes. Add remaining 1 cup vegetable broth, and cover pan with plastic wrap. Cook both pans of cabbage until cabbage is tender and the liquid has evaporated, about 25 minutes.
• When red cabbage is tender, add reduced balsamic vinegar or Saba, 1 1/2 teaspoons crushed juniper berries, pepper and fleur de sel to taste; mix well. When Napa cabbage is tender, add 1 1/2 teaspoons crushed juniper berries, and pepper and fleur de sel to taste; mix well.
• For assembly: Preheat oven to 350 degrees. Place a blanched red cabbage leaf in the palm of your hand, and add a quarter of the braised red cabbage in the center. Form a snug ball with the whole leaf as a wrapper. Repeat to make 4 balls of red cabbage. Repeat with blanched Savoy cabbage, using julienned Napa cabbage as the filling, to make 4 balls of green cabbage.
• In a mortar, combine 1 1/2 teaspoons juniper berries, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons fleur de sel, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons lime zest. With a pestle, grind the mixture coarsely, and set aside.
• In the bottom of a large covered baking dish, arrange butternut squash, apple, celery root and pear so that they slightly overlap at the edges of the dish. Add the eight balls (alternating red and green), vegetable broth, and ground juniper berries and seasonings. Cook, covered, for 40 minutes. Serve hot.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

BRAISED CABBAGE AND APPLE

Steps:

• In a cast iron pan or large skillet over medium heat melt the butter. Add the sliced apples, tossing to coat and sauté for 2 minutes. Add the brown sugar and apple cider vinegar. Stir to mix in and continue cooking for 2 more minutes.
• Add the sliced cabbage, spices and carefully toss to coat. Add the water, cover with lid and simmer for 5 minutes.
• Remove lid, season to taste and drain any excess water. Serve or keep warm, covered with aluminum foil in a casserole dish.

BRAISED RED CABBAGE AND APPLES

Steps:

• Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
• Add onion; cook slowly until light colored.
• Stir in cabbage, apples, vinegar, cayenne and wine.
• Cook, covered, 10 minutes.
• Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
• Salt and pepper to taste.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

BRAISED RED AND GREEN CABBAGE WITH APPLES

Steps:

• Combine the currants and Madeira and let stand. Meanwhile, dissolve the brown sugar in the vinegar and set aside. Brown the walnut pieces in 1 tablespoon butter and set aside. Caramelize the apple cubes over low heat with 1 1/2 teaspoons butter and granulated sugar, until soft and golden brown, about 10 minutes. Set aside.
• Divide remaining butter in separate pans. Saute the cabbages over medium heat, seasoning with salt and pepper to taste, for 5 to 7 minutes, or until cabbage is wilted but has not lost its color. Combine hot cabbages and other ingredients, including the nutmeg, in a large bowl; toss well and serve immediately.

RED CABBAGE WITH BACON AND APPLES RECIPE

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven , heat the oil over medium heat.
• Add the onions and sauté until softened, about 3 minutes.
• Add the garlic, cabbage, vinegar, sugar, pepper, chopped apples, bacon, wine, and beef broth. Bring to a simmer, reduce heat, and cover.
• Continue cooking for 30 to 45 minutes until the cabbage is tender.
• Taste and add caraway seeds and salt, as desired.
• Serve and enjoy!

RED CABBAGE BRAISED IN CIDER AND BEER

Steps:

• Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.