Stewed Red Cabbage Recipes

RED CABBAGE SOUP

Steps:

• Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
• Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
• Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
• Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
• Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.

RED CABBAGE STEWED IN OVEN

Steps:

• Preheat the oven to 325°F/ 170°C/ gas 3.
• Skin off the apples, cut out the core. Cut the apples into pieces.
• Skin off the onions and cut them into thin slices.
• Mix well the first 7 ingredients (from cabbage to pepper).
• Grease a baking pan with the lard. Put the mixture in it. Pour over the apple juice.
• Cover with tinfoil.
• Bake for about 1 hour, until tender.
• Add salt or pepper if needed. Serve with mashed potatoes or potato dumplings.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

STEWED RED CABBAGE

Steps:

• Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
• Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.