Mommas Marinated Red Cabbage Recipes

MOMMA'S MARINATED RED CABBAGE

Steps:

• Sprinkle cabbage with red wine vinegar, caraway seeds.
• Cover with plastic and marinate overnight in refridgerator.
• Next day, in a covered saucepan, heat olive oil and saute onions.
• Add cabbage, sugar, lemon juice, apple juice and grated apple.
• Simmer covered for 1 hour on the stovetop.
• Ready to serve with braised meats, potato dumplings and gravy!

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

PICKLED RED CABBAGE

Steps:

• In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.