Nannys Holiday Purple Cabbage Recipes

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SAUTéED PURPLE CABBAGE WITH PASTA RECIPE - (4.5/5)



sautéed purple cabbage with pasta Recipe - (4.5/5) image

Provided by TheCulinaryChase

Number Of Ingredients 10

1/2 small purple cabbage, sliced thinly (about 1 1/2 to 2 cups)
1 to 2 teaspoons caraway seeds (more if you like)
3 slices bacon, chopped
1/2 fennel bulb, thinly sliced (roughly 1 cup)
olive oil
1/4 to 1/2 cup chicken broth or water
sea salt and freshly ground black pepper
splash sushi rice vinegar
3 to 4 handfuls broad pasta noodles
chopped parsley, for garnish

Steps:

  • Cook noodles according to packet instruction. While the noodles are cooking, grab a large frying pan and place over medium heat; add bacon and cook until golden brown. Remove from pan. Top with a splash of olive oil, if needed, and add cabbage and fennel. Sauté until veggies begin to soften then add caraway seeds, splash of rice vinegar, bacon, and ¼ cup chicken broth. Cover and cook for about 5 minutes or until liquid has reduced slightly. Reserve some of the pasta water. Toss drained noodles into frying pan, season to taste. Garnish with freshly chopped parsley.

NANNY'S HOLIDAY PURPLE CABBAGE



Nanny's Holiday Purple Cabbage image

Talk about beautiful and seasonal goodness! I can't remember a Thanksgiving in my life when our family hasn't prepared my grandmother Nanny's purple cabbage. It must be the German heritage in me that absolutely loves the flavor of this wonderful side dish of the Autumn season. It's an heirloom recipe in our family -- simple to make -- and I hope you enjoy it as much as our family has for generations.

Provided by Cindy DeVore @valleygreennaturals

Categories     Sides

Number Of Ingredients 7

4 cup(s) purple cabbage, shredded
1 cup(s) vinegar
1/4 cup(s) water reserved from cooking cabbage
6 tablespoon(s) brown sugar
2 tablespoon(s) corn starch
1/2 teaspoon(s) salt
2 tablespoon(s) real butter

Steps:

  • Fill a medium pot with water, add a pinch of salt, and bring to a boil.
  • Add the cabbage to the boiling water and cook until just tender. When cooked, remove from heat and drain cabbage in colander. Pour cooked cabbage into Pyrex bowl. Cover and set aside in a warm area.
  • In a medium saucepan, mix the dry ingredients with the liquids, and cook over medium to low heat until slightly thickened.
  • Reduce heat, and continue to cook the thickened sauce at a very low temperature for 10 minutes, stirring often.
  • Pour sauce over cooked cabbage in bowl, add butter, and mix gently. Keep cabbage/sauce mixture hot for 15 minutes before serving.

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