Small Batch Red Cabbage For Two Recipe Foodcom

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CANNED PICKLED RED CABBAGE



Canned Pickled Red Cabbage image

This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc

Provided by ChefDebs

Categories     Vegetable

Time 30m

Yield 6 jars

Number Of Ingredients 4

1 large red cabbage, shredded
2 tablespoons pickling salt
10 cups white vinegar
6 tablespoons pickling spices

Steps:

  • Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
  • Drain,.
  • Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
  • Seal jars for 10 mins in hot water bath.
  • Ready to eat after 6 days.

PICKLED RED CABBAGE WITH WALNUTS & APPLE



Pickled red cabbage with walnuts & apple image

Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

Provided by Tom Kerridge

Categories     Side dish

Time 30m

Number Of Ingredients 10

1 small red cabbage quartered, cored and finely shredded (with a mandoline, if you can)
2 red onions , finely sliced (with a mandoline, if you can)
1 dried red chilli
2 juniper berries
2 allspice berries
200ml red wine vinegar
75g demerara sugar
100g walnut halves, toasted and lightly crushed with a pestle and mortar
1 small pack dill , chopped
3 Granny Smith apple , skin on, quartered, cored and sliced

Steps:

  • Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
  • Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
  • When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

CABBAGE ROLLS FOR 2



Cabbage Rolls for 2 image

The hardest part is seperating the cabbage leaves from the head but otherwise a tasty cabbage recipe for 2

Provided by budgiesntiels

Categories     < 4 Hours

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10

4 large cabbage leaves
1/4 lb ground beef
1/4 lb pork sausage
1/4 cup onion, chopped
1/2 cup cooked rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1 cup tomato juice
2 tablespoons brown sugar (optional)

Steps:

  • In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
  • Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
  • Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
  • Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
  • Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
  • Beginning from the cut end, roll up to completely enclose the filling.
  • Place seam side down in a greased baking dish.
  • Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
  • Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.

SMALL BATCH RED CABBAGE FOR TWO



Small Batch Red Cabbage for Two image

Make and share this Small Batch Red Cabbage for Two recipe from Food.com.

Provided by PalatablePastime

Categories     Apple

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces shredded red cabbage
1 small cooking apple, cored peeled and diced
1/2 cup slivered red onion
2 tablespoons butter
salt and pepper
3/4 cup water
3 tablespoons balsamic vinegar
2 tablespoons apple jelly

Steps:

  • Saute cabbage, onion and apple in butter in butter until softened.
  • Season with salt and pepper; stir in water and balsamic vinegar and simmer, covered, over low heat 35-45 minutes until tender.
  • Stir in jelly and allow to melt; cook further until any excess water evaporates.

Nutrition Facts : Calories 269, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 149.1, Carbohydrate 41.2, Fiber 5.1, Sugar 28.2, Protein 2.5

BRAISED RED CABBAGE



Braised red cabbage image

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories     Side dish

Time 2h20m

Number Of Ingredients 7

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

Steps:

  • Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

FESTIVE RED CABBAGE



Festive red cabbage image

Serve this spiced and sticky side dish alongside all the classic Christmas trimmings - it's richly flavoured with red wine, cinnamon, star anise and apples

Provided by Good Food team

Time 3h10m

Number Of Ingredients 8

1 tbsp vegetable oil
2 large onions , finely chopped
1 star anise
1 cinnamon stick
150ml red wine
1 red cabbage (about 900g/2lb), shredded
2 tbsp dark brown soft sugar
2 Bramley apples , peeled and chopped

Steps:

  • Heat the oil in a large flameproof casserole dish, add the onions and cook on a medium heat for 8-10 mins, then add the star anise and cinnamon stick.
  • Pour in the wine and let it simmer until slightly reduced. Add the cabbage, sugar and apples, and stir well. Season well, cover and simmer on a low heat for 3 hrs, stirring every now and again.
  • Once the cabbage is tender, check the seasoning. Serve in a bowl with the star anise and cinnamon stick on top. Can be made 1-2 days in advance or frozen for up to 4 months - simply reheat on the hob before serving.

Nutrition Facts : Calories 112 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein

RED CABBAGE WITH CHESTNUTS



Red Cabbage with Chestnuts image

My BH adores chestnuts and this is one of his favorite side dishes. It has a delicious sweet and sour flavor.

Provided by Mirj2338

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb fresh chestnuts
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 (2 lb) head red cabbage, cored,thinly sliced
1/2 cup red wine vinegar
6 tablespoons water
3 tablespoons sugar

Steps:

  • Preheat oven to 400°F.
  • Using small knife, cut an X in each chestnut.
  • Place in roasting pan.
  • Bake until shells loosen, about 35 minutes.
  • Cool slightly.
  • Remove hard shell and brown skin from each nut.
  • Set aside.
  • Heat oil in large pot over medium-low heat.
  • Add onion; sauté until soft, about 5 minutes.
  • Add cabbage, vinegar, water and sugar.
  • Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes.
  • Add nuts; cook until warm, about 10 minutes longer.
  • Season with salt and pepper.

Nutrition Facts : Calories 205.2, Fat 4.3, SaturatedFat 0.6, Sodium 34.1, Carbohydrate 40, Fiber 2.7, Sugar 9.9, Protein 2.8

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