Spiced Braised Red Cabbage Recipes

RED CABBAGE ALSATIAN-STYLE

Steps:

• Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.
• Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, cloves, cumin, apple, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve.

SPICED RED CABBAGE

Steps:

• Cut cabbage in half, remove the core and then shred the red cabbage using a knife or mandolin.
• Layer the cabbage in a bowl covering each layer with a bit of the salt.
• Let stand 24 hours covered.
• Rinse the cabbage and then drain the cabbage to get most of the water out on a paper towel or colander. This might take a few hours.
• Prepare 4 pints and one 1/2 pint jars by sterilizing them and then raw pack each jar with the now as dry as possible red cabbage.
• Pack them leaving 1 inch headspace. Prepare your lids and rings.

SPICED BRAISED RED CABBAGE

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the star anise, cinnamon stick and cardamom pods in the centre of a small square of muslin, and tie the ends together to make a bag. Put the spice bag in a medium flameproof casserole dish.
• Remove any wilted or tough outer leaves from the cabbage. Cut it into quarters, then remove and discard the core. Shred the cabbage finely and layer up in the dish with the garlic, onions, apple and brown sugar.
• Spoon over the vinegar and dot the top with the butter. Cover with a lid and cook for 21/2-3 hrs, stirring twice during cooking - the cabbage should be tender but not mushy. Remove the spice bag and serve.

QUICK BRAISED RED CABBAGE WITH BEETROOT

Steps:

• In a large shallow pan/casserole dish (with a lid) heat up the oil, add the ginger, cabbage, grated beetroot and fry over a medium heat for 4 minutes, stirring often.
• Add the rest of the ingredients, stir thoroughly, cover and simmer for about 25 minutes, or until the vegetables are tender. Stir occasionally. Serve hot. Adjust seasoning if necessary, sprinkle with fresh herbs, add the lemon zest and drizzle with a little oil before serving.

SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
• Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
• Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
• Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
• Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.