BRAISED RED CABBAGE WITH BEET
I love braised red cabbage and luckily there are lots of recipes for braised red cabbage dishes. However there's always room for one more recipe and the addition of beet (beetroot) makes for an unusual and tasty variation. Traditionally we always have a braised red cabbage side dish for Christmas lunch, last year I served this for a change (but omitted the cloves). The recipe comes from "Leith's Vegetarian Bible".
Provided by Mrs B
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cabbage into quarters, remove the hard core and shred.
- Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
- Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
- NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.
Nutrition Facts : Calories 105.9, Fat 3.7, SaturatedFat 0.5, Sodium 69.3, Carbohydrate 17.9, Fiber 3.8, Sugar 11.5, Protein 2.5
RED CABBAGE BRAISED IN CIDER AND BEER
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
BRAISED BEETS AND RED CABBAGE
Categories Vegetable Side Braise Vegetarian Low Sodium Wheat/Gluten-Free Beet Spring Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
- Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.
HUNTSMAN'S BRAISED RED CABBAGE WITH BLUEBERRIES
I adapted this from a recipe I saw at Mediterranean Cooking in Alaska. I had been looking for ideas for red cabbage with mushrooms since I had both on hand. I was intrigued by their recipe, and adapted this one out of that, with some seasoning changes. It is a variation on rotkohl and I served it with (Cottage Ham) Recipe #493933, which paired together perfectly. Bill's German culinary roots were screaming "Ya Buddy"!
Provided by PalatablePastime
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
- Stir in the garlic, thyme, juniper, salt, pepper, chives, and brown sugar, top with wine, bring to a boil, lower heat, cover and simmer 30 minutes, Stir occasionally and add a little water if it becomes dry.
- Remove lid, and stir in blueberries and taste for acidity. Different wines have different acidity and you will achieve a balance by adjusting the brown sugar if needed.
- Cook over low heat for another 15 minutes or so, stirring frequently.
Nutrition Facts : Calories 279.5, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 88.1, Carbohydrate 26.7, Fiber 4, Sugar 13, Protein 4.2
RED CABBAGE WITH BEETROOT
Add some colour and vitamins to your plate with this aromatic cabbage dish. Perfect with boiled Christmas ham
Provided by Good Food team
Categories Buffet, Dinner, Side dish
Time 1h30m
Number Of Ingredients 10
Steps:
- 1 Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
- Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well - the mixture will have reduced and softened - then cover and simmer for 15-30 mins more depending on how soft you like it.
Nutrition Facts : Calories 161 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 1.31 milligram of sodium
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