Looking for Recipe for braised red cabbage...
I have a ziplock bag full of shredded red cabbage. I want to braise it tonight... Anyone got a nice recipe? Will let you know how it works out !
7 Comments
bigpanJanuary 3, 2012
Sauté with some onion, add a splash of vinegar when you think it is done. Pepper and dill are nice.
linzarellaJanuary 3, 2012
I don't have the exact recipe, but I made sweet and sour red cabbage with apples and raisins last week and it was incredible. Here's the basic gist: cook some chopped onions in olive oil. After 10 minutes or so, add a bay leaf, salt, a few spoon fulls whole peppercorns, a hand full of raisins, a bit of sugar, and a half cup or so of red wine vinegar. Cook for a few more minutes, then add the chopped cabbage. Stir to combine everything, then cook covered for 15 or 20 minutes. Uncover for the last few minutes of cooking.
linzarellaJanuary 3, 2012
I don't have the exact recipe, but I made sweet and sour red cabbage with apples and raisins last week and it was incredible. Here's the basic gist: cook some chopped onions in olive oil. After 10 minutes or so, add a bay leaf, salt, a few spoon fulls whole peppercorns, a hand full of raisins, a bit of sugar, and a half cup or so of red wine vinegar. Cook for a few more minutes, then add the chopped cabbage. Stir to combine everything, then cook covered for 15 or 20 minutes. Uncover for the last few minutes of cooking.
linzarellaJanuary 3, 2012
Ah, forgot to mention the part about the apples! Grate them on a box grater or chop them finely, and add with the cabbage.
linzarellaJanuary 3, 2012
Ah, forgot to mention the part about the apples! Grate them on a box grater or chop them finely, and add with the cabbage.
PnutsmomJanuary 2, 2012
INGREDIENTS-Braised Red Cabbage with Bacon
1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth
INSTRUCTIONS
Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.
1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth
INSTRUCTIONS
Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.
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