Cinnamon Cabbage Saute Recipes

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

Steps:

• Wash and chop quite finely the red cabbage.
• Heat a large pan on the stove top and melt the butter being careful not to burn it.
• Add the cabbage and fry in the butter till soft.
• Add the vinegar and mix well.
• Then sprinkle the cinnamon all over and mix.
• Enjoy.

Steps:

• Heat oil in a skillet over high heat.
• Add cabbage, cinnamon and pepper, saute for 10 minutes.
• Reduce heat and simmer for about 2 minutes.
• Garnish with cinnamon stick and serve.
• Enjoy!

Steps:

• Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
• Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
• Add noodles, cover, and simmer for 15 minutes more.
• Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.

Steps:

• Chop cabbage in pieces.
• Add to boiling water and cook for about 4 minutes; DRAIN.
• Spray casserole dish with Canola Oil spray or equivilent.
• Mix peeled apple slices and cinnamon together.
• Layer cabbage, apples, sugar and breadcrumbs in that order; continue until finish layers.
• Make sure last layer breadcrumbs are on top.
• Melt butter and pour over top.
• Cover with aluminum foil and bake at 180 degrees (350) for about 50 minutes.

Steps:

• Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
• Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.