Suffolk Red Cabbage Recipes

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

GERMAN RED CABBAGE (ROTKOHL)

Steps:

• Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
• Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
• Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

RED CABBAGE

Steps:

• Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

SUFFOLK RED CABBAGE

Steps:

• Cut the cabbage into quarters. Remove the cores and then slice fairly thin. Melt the butter in an ovenproof casserole dish and add the ham cut into little sticks about 1 inch long.
• Let it simmer gently in the butter without browning for 5 minutes; then stir in the cabbage and turn it over in the butter until it is all coated and glistening. Cover the dish and allow it to sweat for 10 minutes. Stir in the vinegar, sugar and seasoning and cover the dish. Bake very gently at 325 degrees F for 2 hours, stirring occasionally.

SIMPLE RED CABBAGE SALAD

Steps:

• Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
• Rinse, drain and dry the cabbage. Add the vinegar and olive oil and mix well. Add salt and pepper to taste. Finally, add the parsley. Serve immediately.

STUFFED RED CABBAGE LEAVES (ROTKOHLROULADEN)

Steps:

• Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
• After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
• Melt margarine in a small skillet; add half the onion; saute until transparent.
• In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
• Divide stuffing into 8 portions.
• Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
• Spread one portion of stuffing over surface, stopping well short of edges.
• Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
• Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
• Add remaining onion and mushrooms, if desired.
• Dissolve flour in stock; add to skillet.
• Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
• Place on a warm serving dish; spoon sauce over cabbage rolls.
• Serve with creamed potatoes and a salad.

RED CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.