Cabbage And Onion Marmalade Recipes

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

Steps:

• Wash and trim the cabbage, removing the very tough centre heart if necessary.
• Separate the leaves, and shred very finely.
• In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
• Lower the heat a bit, and place a lid on the wok/pan.
• Cook for about 2 minutes with the lid on.
• Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
• Take off the heat, season well with ground black pepper & serve immediately.
• OPTIONAL:.
• Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

Steps:

• Preheat your oven to 500 degrees F. Dust a work station with flour and cut the dough in half. When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most. (A pizzette is a rustic oval shape though it will work in the more traditional circle.) Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes. Remove from the oven and spread a thin layer of Red Onion Marmalade. Crumble the House Sausage over the pizza and spread out evenly. Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes. Remove from the oven and drape with Smoked Slaw. Cut and enjoy.
• Cut the top and bottom off the onion and peel the skin. Cut vertically straight down through the middle, exposing a crescent moon shape, not rings. Place the onion, cut side down, on the board and slice into julienne. Repeat with all the onions.
• Place the onions into a saucepan and put over a low heat on your stovetop. Sprinkle with a little salt and stir. Cook, stirring occasionally, allowing the onions to sweat out their liquid until they all become translucent (being careful not to caramelize or burn the onions), about 20 minutes. Add in half the balsamic and reduce over low heat until the liquid coats the back of a spoon, 15 to 20 minutes. Reserve.
• In a separate pan over high heat, pour the sugar into the center of the pan and surround with water. Stir the sugar into the water to moisten. Occasionally shake the pan to evenly disperse the heat. Keep a close eye on the sugar-water mixture as the moisture is expelled. First the bubbles will be smaller and more consistent, like syrup. Then the sugar will start to change color as it caramelizes. When it is a light amber color, remove from the heat and stir in the remaining balsamic vinegar until incorporated. Add the caramel sauce to the cooked onions and season with salt. Cool and serve.
• Add all the ingredients except the pork into a large bowl. Whisk together and let rest for 10 minutes. Add in the ground pork. Break the pork apart gently and toss to distribute ingredients. Mix by kneading the mixture, but do not over mix. Cook a small piece of sausage to test for seasoning. If needed, add salt and a splash more vinegar. For pizza preparation, render the sausage until lightly browned and strain excess fat. Cool and reserve for assembly.
• Remove the core from the cabbage and julienne. To assemble the smoker, place the wood chips into a half hotel pan over high heat. After 2 minutes, the chips will start to smolder. Place some ice into a perforated pan of the same size and cover with a layer of plastic wrap. Place the perforated pan with the ice and the cabbage onto the pan with the chips and cover with tin foil. Allow the smoke to permeate the cabbage for 4 minutes. Remove from the pan and place directly into a bowl. Add the remaining ingredients and mix thoroughly. Season with salt and pepper. Cool and reserve.

Steps:

• Place all ingredients ,except the brown sugar into a saucepan over medium high heat
• Cover and rapidly simmer for 15 minutes.
• Add the brown sugar to the pan and cook, uncovered for an hour or until the onions are soft and the syrup has thickened.
• Pour into sterilised jars and seal immediately.
• Serve on sandwiches, with roasted vegetables or meat.
• Can be kept sealed for up to 1 year. Once opened, store in the refrigerator for up to 8 weeks.

Steps:

• Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size.
• Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes.
• We like a little body to ours, if you like your cabbage soft just simmer a little longer.
• This is easy, quick and yummy. You can add caraway seeds or other spices to alter to your own tastes.

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

Steps:

• Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
• Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
• Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.