Nigella Lawsons Red Cabbage Recipes

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RED CABBAGE WITH POMEGRANATE JUICE



Red Cabbage with Pomegranate Juice image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 3h20m

Yield 10 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
1 red onion, peeled and halved
Scant 1 tablespoon kosher salt or 1 teaspoon table salt
2 red apples
1 head red cabbage
3 tablespoons packed soft dark brown sugar
2 teaspoons ground allspice
3 cups pomegranate juice

Steps:

  • Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning.
  • While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes.
  • Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan.
  • Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then.
  • To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes.

NIGELLA LAWSON'S RED CABBAGE



Nigella Lawson's Red Cabbage image

Provided by Nigella Lawson

Categories     side dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, peeled, halved and thinly sliced into half-moons
Scant tablespoon Maldon salt (available at specialty food stores), or more as desired
1 red cabbage, finely shredded (about 10 cups, loosely packed)
3 tablespoons light brown sugar
1 1/2 cups red wine
1/2 cup freshly squeezed orange juice
1/4 teaspoon allspice, or more as desired
2 apples

Steps:

  • Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
  • Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
  • Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 394 milligrams, Sugar 14 grams

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