Braised Red Cabbage Choux Rouges Braisés Recipes

BRAISED RED CABBAGE

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

BRAISED RED CABBAGE

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

BRAISED RED CABBAGE

Steps:

• Cut out core of cabbage and discard any tough or discolored outside leaves.
• Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
• You should have about 12 cups.
• Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
• Bring to boil over high heat, then cover.
• Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
• (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
• Comments: You can vary this dish to suit your taste or ingredients on hand.
• Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.

CROCKPOT BRAISED RED CABBAGE

Steps:

• Shred the cabbage and slice the onion.
• Heat the butter in a large saute pan and saute the onions until soft. Add the sugar and continue to cook the onions until they are nicely brown and carmelized.
• Place the cabbage and chopped apple in a crockpot. Add the carmelized onion, fresh lemon juice, red wine, chicken broth, bay leaf, salt and pepper to taste.
• Cover the crockpot and cook on high for 4 - 5 hours until the cabbage is tender.

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)

Steps:

• Preheat oven to 350F degrees (175C degrees).
• Shred cabbage.
• Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
• Add sugar. Cook, stirring constantly, until sugar caramelizes.
• Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
• Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
• Remove lid toward end of cooking time if cabbage is very moist.
• Taste for seasoning, adding a little more sugar or vinegar if necessary.
• Serve hot.

BRAISED RED CABBAGE

Steps:

• Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
• Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
• Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender.
• Top with parsley and serve.

BRAISED RED CABBAGE

Steps:

• Cut cabbage in half lengthwise and cut out core. Cut each half lengthwise again, then cut each quarter crosswise into 1/2 inch cubes.
• Melt butter in large saucepan over medium heat. Add the onion and cook, stirring occasionally, 10-15 minutes, or until soft. Add cabbage and saute, stirring occasionally, for 25 minutes, or until tender. Add the vinegar, sugar, and cumin and mix well. Lower heat to medium low and simmer 20 minutes more, until juices are syrupy. Cabbage should be tender but not mushy. Remove from heat and season with salt and pepper.
• This can be made ahead and reheated when needed.