SPICED SAUTEED RED CABBAGE WITH CRANBERRIES
I have always adored red cabbage cooked long and slow, but it's also extremely good cooked fast so that it retains some bite and crunchiness. Using cranberries rather than the usual apples gives this dish a jewel-like appearance and their sharp flavour gives an edge to the spiciness.
Categories Christmas: Vegetables Sides Vegetables Christmas: Recipes to freeze
Yield Serves 4-6. See questions Lindsey has answered on this recipe at the end of the method
Number Of Ingredients 10
Steps:
- First of all you need to shred the cabbage quite finely into 1/4 inch (5 mm) shreds, discarding any tough stalky bits. Now heat the oil in the pan over a medium heat, stir in the onion, cook it for 2-3 minutes, then add the garlic and continue to cook for another 2-3 minutes. Then turn the heat up to its highest setting and add the cabbage. Using a wooden spoon, keep the cabbage constantly on the move so it comes into contact with the hot pan on all sides. After about 3-4 minutes of cooking, still stirring, sprinkle in the spices, a seasoning of salt and pepper, followed by the cranberries. Then turn the heat down and let it go on cooking for a further 5-10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender, then when it's ready turn the heat up again, sprinkle in the sugar and vinegar, give it all a few more good stirs andd then it's ready to serve. NOTE: If you're careful not to overcook in the beginning, you can prepare this in advance and just quickly heat it up for serving. It can also be frozen fo rup to 3 months.
BRAISED RED CABBAGE WITH CIDER & APPLES
A great accompaniment to cooked meats, cold or hot.
Provided by Cathryn Evans
Categories Dinner, Lunch, Side dish, Vegetable
Time 1h55m
Yield Serves 8 generously with leftovers
Number Of Ingredients 9
Steps:
- Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
- Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
Nutrition Facts : Calories 166 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
CHEF JOHN'S BRAISED RED CABBAGE
We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Provided by Chef John
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
- Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g
BRAISED RED CABBAGE
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
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
DELIA'S BRAISED RED CABBAGE
Categories Vegetable Side Braise Christmas Quick & Easy Low Cal Wheat/Gluten-Free Healthy
Number Of Ingredients 12
Steps:
- Pre-heat the oven to gas mark 2, 300°F (150°C). Method First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.
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