Cabbage Braised In Pineau Des Charentes Recipes

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BRAISED CABBAGE



Braised Cabbage image

Braised cabbage is a tasty side dish with any meal.

Provided by Mark

Categories     Side Dish     Vegetables

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons butter, or more to taste
½ head cabbage, cored and cut into 1/4-inch slices
½ onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

Steps:

  • Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g

MY GRANDMA'S BRAISED CABBAGE



My Grandma's Braised Cabbage image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons butter
1 yellow onion, sliced with the grain
1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)
1 tart apple, peeled and grated
1 tablespoon brown sugar
1/4 cup red wine
1/4 cup apple cider vinegar, plus a splash
1/4 cup water
Salt and freshly ground pepper

Steps:

  • In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
  • Add a small splash of cider vinegar just before serving.

BRAISED CABBAGE



Braised Cabbage image

Provided by Tyler Florence

Categories     side-dish

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon vinegar, such as cider, white wine or even sherry
1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch fresh chives, chopped
Salt and freshly ground black pepper

Steps:

  • Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

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