Crisp Red Cabbage Recipes

Steps:

• Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
• Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.

Steps:

• Shred cabbage in 1-inch long pieces. Mix with the chopped onion.
• Place 1/3 of the cabbage/onion mix in the bottom of a large bowl. Place 5 ice cubes on top. Continue layering, ending with ice cubes on top. Cover tightly & refrigerate for for 4 hours.
• Prepare the dressing by mixing ingredients in a container till well blended. (a shaker jar with a tight lid works great.).
• Before serving: drain cabbage well, removing any remaining ice cubes. Toss with dressing.

Steps:

• Place cabbage, apples, vinegar, and brown sugar in a saucepan over medium heat. Mix well.
• Cover and simmer about 10 minutes until cabbage is tender-crisp.
• Add salt and nutmeg. Mix well. Serve warm.