Braised Red Cabbage With Toasted Hazelnuts Recipes

CHEF JOHN'S BRAISED RED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

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:

• Rinse cabbage under cold water, then drain (do not pat dry).
• Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

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 RED CABBAGE WITH TOASTED HAZELNUTS

Steps:

• In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.
• Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoons salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.
• Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.
• When the cabbage is almost done, toast the caraway seeds in a small sauté pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.
• When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.