Red Cabbage Casserole Recipes

RED CABBAGE AND PORK CASSEROLE

Steps:

• 1. Blanch the cabbage in boiling water. Set aside.
• 2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.
• 3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.

RED CABBAGE CASSEROLE, VIENNESE FASHION

Steps:

• Cut the cabbage in quarters, discard the outer leaves and the central core, then shred each quarter finely.
• Melt the butter in a deep, heavy casserole.
• Add the onion and cook until it starts to soften and colour.
• Add the sugar and stir around until all is golden.
• Add cabbage and mix well.
• Add apple, vinegar and some salt and pepper.
• Stir well, cover and cook for 15 minutes over a low heat.
• Heat the stock and pour into the casserole.
• Cook for 2 hours on top of the stove or in a low oven (gas mark 2-3/150-160C).
• Mix the flour and cream to a smooth paste in a cup and add to the cabbage gradually, stirring continually, on top of the stove.
• Cook over a low heat for 2 minutes to cook the flour (4 or 5 minutes) and thicken the sauce.
• Taste and add more sugar or vinegar if necessary, balancing the sweet and sour elements.
• If making this in advance, reheat it, covered in its casserole, for 30 minutes at gas mark 4/180C or on the stove for much less time.

RED CABBAGE CASSEROLE

Steps:

• Pre-heat the oven to 180C/fan 160C/gas 4.
• Put the apples in an ovenproof casserole dish with the cabbage, onion, raisins, sugar, salt & pepper to taste.
• Pour in the wine or stock, and stir well to mix.
• Cover the casserole and bake for 1 hour or until the cabbage is tender.
• Check the seasoning and stir in the butter until melted.

SLOW-COOKED PORK & RED CABBAGE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
• Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
• Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
• Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

RED CABBAGE CASSEROLE

Steps:

• Shred the cabbage and put it in a large bowl of cold water for 5 minutes.
• Heat the margarine in a deep 2 or 3 quart casserole for 1 1/2 minutes.
• Stir in the onion an microwave for 1 minute.
• Core the apple and cut it into eighths without peeling.
• Add the apple and the drained cabbage (with whatever water clings to it) to the casserole.
• Add the vinegar, honey, caraway and pepper and stir well.
• Cover and microwave 7 minutes, stirring twice during the process.