RED AND NAPA CABBAGE SALAD WITH BRAEBURN APPLES AND SPICED PECANS
Categories Salad Citrus Mustard Appetizer Vegetarian Quick & Easy High Fiber Lunch Apple Cherry Pecan Fall Cabbage Bon Appétit Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
- Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
- Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE
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
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
SPICED RED CABBAGE AND APPLES
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
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 AND NAPA CABBAGE SALAD WITH BRAEBURN APPLES AND SPICED PECANS
A perfect balance of sweet, savory, soft, and crunchy.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preparation Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
- Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
- Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
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