Spiced Red Cabbage And Apples Recipes

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SPICED RED CABBAGE AND APPLES



Spiced Red Cabbage and Apples image

Adopted 8/17/06 Note Oil was removed. It was used to saute the onion which you can do just as well with broth.

Provided by drhousespcatcher

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup onion, Finely chopped
4 cups red cabbage, Coarsely shredded
1 cup apple, peeled, chopped
2 whole cloves
1/2 bay leaf
1 tablespoon sugar
1 1/2 tablespoons white vinegar

Steps:

  • In a heavy skillet, over medium heat saute the onion until tender.
  • Add cabbage, apple, cloves and bay leaf.
  • Cover and simmer about 20 min or until cabbage is tender.
  • If cabbage gets dry, add a small amount of water or broth.
  • Add sugar and vinegar to cabbage mixture; toss gently.
  • Cover and cook about 5 min longer.

Nutrition Facts : Calories 39.8, Fat 0.1, Sodium 13.4, Carbohydrate 9.8, Fiber 1.7, Sugar 6.7, Protein 0.8

RED CABBAGE AND APPLES



Red Cabbage and Apples image

Looking for something new? Try this sweet and sour apple and cabbage dish.

Provided by CHRISTYJ

Categories     Side Dish     Vegetables

Yield 3

Number Of Ingredients 9

2 tablespoons vegetable oil
8 cups shredded red cabbage
1 onion, chopped
2 tart apples - peeled, cored and sliced
2 tablespoons water
1 ½ teaspoons salt
ground black pepper to taste
3 tablespoons white sugar
3 tablespoons distilled white vinegar

Steps:

  • Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
  • Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 42.4 g, Fat 9.7 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 1215.8 mg, Sugar 30.8 g

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS



Crock Pot Baked Spiced Red Cabbage With Apples or Pears image

A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!

Provided by French Tart

Categories     Apple

Time 6h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs red cabbage, shredded finely
4 large onions, peeled & finely diced
4 large apples or 4 large pears, NOT peeled, finely diced
4 garlic cloves, peeled & finely minced
4 tablespoons soft brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
salt & pepper
3 tablespoons red wine vinegar
1 ounce butter

Steps:

  • Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
  • Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
  • If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
  • For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
  • (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
  • Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
  • Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
  • For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
  • It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
  • Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

RED CABBAGE WITH APPLES AND SPICES - CROCK POT



Red Cabbage With Apples and Spices - Crock Pot image

You can braise this on the stove top as well in the crock pot! This is a long cooking recipe to make a very tender texture. The braised red cabbage of Alsace, counterbalances the fattiness making pork, duck or a traditional Christmas goose a great to serve with it. Seasoned with apples, ginger, cinnamon, coriander and nutmeg. Try even some lavender in it!

Provided by Rita1652

Categories     Apple

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head red cabbage, quartered cored, and thinly sliced
1 large red onion, sliced
1 cup apple cider
1 granny smith apple, diced
1/3 cup balsamic vinegar
1 tablespoon honey
salt and pepper
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg

Steps:

  • Place all ingredients into a large crock pot.
  • It will be full but will cook down to about 1/5.
  • Cook for 5 hours on low.
  • Stirring occasionally adding water if needed.
  • Optional: Or you can cook stove top saute onions in some butter till softened add rest of ingredients and simmer 1-2 hours or bake at 350 degrees.

Nutrition Facts : Calories 141.5, Fat 0.5, SaturatedFat 0.1, Sodium 72.3, Carbohydrate 34, Fiber 6.5, Sugar 21.9, Protein 3.7

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE



German Rotkohl - Spiced Red Cabbage With Apples and Wine image

Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.

Provided by BecR2400

Categories     Apple

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup chopped pork fat or 1/4 cup chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or 1/2 cup madeira wine
1/2 cup brown sugar or 1/2 cup real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Steps:

  • Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
  • Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
  • Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
  • Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
  • Remove the lid and cook, stirring frequently, for 15 minutes.
  • Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
  • Remove the cinnamon stick and bay leaf before serving.
  • NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3

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