Braised Red Cabbage With Chestnuts Bacon And Apples Recipes

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BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

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



Braised Red Cabbage image

This German Braised Red Cabbage is an easy side dish that pairs well with almost any entree!

Provided by Blair Lonergan

Categories     Side Dish

Time 55m

Number Of Ingredients 8

1 head red cabbage, thinly sliced
1 medium onion, thinly sliced
2 Granny Smith apples, sliced (peel on)
2 tablespoons bacon grease (or sub with butter)
½ cup cider vinegar
½ cup water
3 tablespoons granulated sugar
Salt and pepper, to taste

Steps:

  • Saute the cabbage, onion and apple in the bacon grease until soft, about 15-20 minutes.
  • Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and season with salt and pepper, if necessary. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 142.8 kcal, Carbohydrate 27.7 g, Protein 2.4 g, Fat 4.2 g, SaturatedFat 2.5 g, Cholesterol 10.3 mg, Sodium 466.4 mg, Fiber 4.7 g, Sugar 18.8 g, UnsaturatedFat 1.4 g

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 red cabbage, about 1 pound
2 tablespoons vegetable or corn oil
1/2 cup coarsely chopped onion
1 apple, peeled, cored and cut in thin slices
1/4 cup fresh or canned chicken broth
1 tablespoon red-wine vinegar
2 tablespoons honey or brown sugar
2 whole cloves
Salt and freshly ground pepper to taste
2 tablespoons butter

Steps:

  • Pour off and discard any tough or wilted leaves from the cabbage. Cut away and discard the core from the cabbage. Cut it into thin julienne.
  • Heat the oil in a heavy skillet and add the onion and cabbage and cook, stirring, until wilted. Add the apple, broth, vinegar, honey, cloves, salt and pepper. Blend well.
  • Cover and cook 15 minutes, stirring often. Add the butter, stir and blend well.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 14 grams, TransFat 0 grams

BRAISED RED CABBAGE WITH APPLES



Braised Red Cabbage with Apples image

Categories     Christmas     Dinner     Apple     Cabbage     Simmer     Boil

Yield makes 4 to 6 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter
2 tablespoons sugar
3 tablespoons red or white wine vinegar
Salt and black pepper to taste
1 medium head of red cabbage, about 2 pounds, cored and shredded
2 apples, preferably Cortland or Golden Delicious, peeled, cored, and cut into chunks
1/4 cup black or red currant jelly or red wine, optional

Steps:

  • Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
  • Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
  • Stir in the currant jelly or wine if you're using it. Taste and adjust the seasoning, then serve.
  • Braised Cabbage with Chestnuts
  • Omit the sugar from step 1. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples. Cook until both chestnuts and cabbage are tender, as directed, then serve.

BRAISED RED CABBAGE WITH APPLES



Braised Red Cabbage With Apples image

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.

Provided by Martha Rose Shulman

Categories     easy, one pot, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
2 tablespoons canola oil
1 small onion, thinly sliced
2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
About 1/3 cup balsamic vinegar
1/4 teaspoon ground allspice
Salt
freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams

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