Best Red Cabbage Ragù Recipes
THE BEST RED CABBAGE RAGU
Red cabbage is one of those vegetables that most people seem to only enjoy at Christmas or with a roast. But red cabbage is so much more. It's meaty, rich and so versatile. In this recipe it forms a great backing for this rich and decadent ragu sauce.
Provided by hugo
Categories Main Course Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Slice the cabbage into thin 1/2 cm ribbons. Peel and chop the onion and garlic. Heat the olive oil in a large deep frying pan or saucepan over a medium heat.
- Toss in the onion and garlic and cook until the onion is see-through. Add the spices (cinnamon, oregano, paprika) and flour to the pan and stir to evenly combine with the onion.
- Tip the sliced red cabbage into the pan and fry for a few minutes before adding the soy sauce, red wine, tomato paste and sugar. Increase the pan heat to high and reduce the wine till it just coats the bottom of the pan.
- Pour in the chopped tomatoes and stock and bring the pan to the boil. Turn down the heat and simmer. Cook for 30 minutes, stirring occasionally, until the cabbage is soft and the sauce is nice and thick.
Nutrition Facts : Calories 198 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 1187 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
RED CABBAGE RAGU WITH SPAGHETTI
A twist on the classic ragu. The red cabbage and wine adds a fruity depth to this traditional dish.
Provided by user
Categories Main Course Pasta
Time 40m
Number Of Ingredients 15
Steps:
- Finely dice the celery, carrot and onion. Heat the olive oil in a large pan over a medium heat add the garlic, crushed, and fry for a few moments. Then add the chopped vegetables. Fry the mixture for around 3 - 5 minutes until the vegetables have softened.
- Slice the red cabbage into ribbons and combine with the rest of the vegetables in the pan. Cook for a further 2 - 3 minutes, until the cabbage begins to soften. Add the tomato paste, thyme and oregano and fry for an additional minute. Then pour in the wine, increase the heat of the pan and reduce the wine till it just coats the pan.
- Pour in the chopped tomatoes and stock. Bring to the boil, then turn down the heat and simmer for around 25 minutes.
- When the vegetables have around 10 minutes left. Boil a pan of salted water and add the spaghetti. Cover and simmer for 8 - 10 minutes or until the pasta is aldente.
- Drain the pasta and serve onto individual plates. Spoon a portion the ragu over each, finishing with a little chopped basil.
Nutrition Facts : Calories 367 kcal, Carbohydrate 59 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 605 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
SAUTEED RED CABBAGE
For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 7
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.
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