Quick Braised Red Cabbage And Apple Food

RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).
• Fry the onion in the butter for three minutes, then add the apple and cabbage.
• Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.
• Place a lid on the pan and cook for one hour, until all the vegetables are just tender.
• Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.

QUICK-BRAISED RED CABBAGE AND APPLE

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

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.

BRAISED RED CABBAGE WITH CIDER & APPLES

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.

QUICK BRAISED RED CABBAGE WITH BEETROOT

Steps:

• In a large shallow pan/casserole dish (with a lid) heat up the oil, add the ginger, cabbage, grated beetroot and fry over a medium heat for 4 minutes, stirring often.
• Add the rest of the ingredients, stir thoroughly, cover and simmer for about 25 minutes, or until the vegetables are tender. Stir occasionally. Serve hot. Adjust seasoning if necessary, sprinkle with fresh herbs, add the lemon zest and drizzle with a little oil before serving.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
• Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

BRAISED RED CABBAGE WITH RED ONION AND APPLES

Steps:

• In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
• Stir in cabbage, garlic and apples.
• Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
• Stir in stock, vinegar, sugar and bay leaf.
• Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
• Remove bay leaf and season with salt and pepper to taste.

QUICK BRAISED RED CABBAGE WITH CIDER VINEGAR

Steps:

• Cover the cabbage strips in cold water in a large bowl while you prepare the rest of the ingredients.
• Heat the butter in a large pot. Add the onion slices and cook them, stirring frequently under medium heat for about 5 minutes, until they begin to become transparent. Add 2 tablespoons of the apple cider vinegar and cook for another 1 minute. Add the apple pieces and continue cooking for another 2 minutes. (The onions will have cooked for 8 minutes by the end.)
• Drain the cabbage but do not dry it. Add it to the pot in 3 batches, stirring well after each one. Once all the cabbage is stirred in, add the remaining 2 tablespoons of apple cider vinegar, the salt and pepper, and the caraway seeds.
• Stir the ingredients until they are well combined, cover the pot, lower the heat, and let the cabbage cook for 18-20 minutes, stirring occasionally.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

QUICK STIR-FRIED SPICED RED CABBAGE WITH APPLES

Steps:

• First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root). Chop the apple quite small too but leave the skin on (it improves the flavour). Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic. Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender and when it's ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve. Menu suggestion: Serve with Sausages Braised in Cider with Sautéed Apples and Mashed Potatoes with Sage see below

QUICK BRAISED CABBAGE

Steps:

• Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
• Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
• Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
• Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
• Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
• Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
• Remove and discard cloves, curry leaves, and bay leaf.

BRAISED RED CABBAGE

Steps:

• Melt the butter in a large skillet over medium heat. Add the caraway seeds, onion, 1 tablespoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Fold in the cabbage and cook until slightly wilted, 2 to 3 minutes. Add the stock, vinegar, sugar, apple, 2 teaspoons salt and a few grinds of pepper and stir to combine. Cover the skillet and cook until the cabbage is completely softened and the liquid is almost completely evaporated, about 20 minutes. Fold in the dill and transfer to a serving bowl.