Fall Vegetable Cookpot Braised Red And Green Cabbage Recipes

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.

Steps:

• For the cabbage: Prepare two large bowls of ice water, and set aside. Bring two pots of heavily salted water, each with a tablespoon of white vinegar, to a boil. Add 4 outer leaves of red cabbage to one pot, and 4 outer leaves of Savoy cabbage to the other. Blanch until tender, about 2 minutes. Remove and plunge into the separate ice baths. Drain and set aside, keeping them separate.
• Place two cast iron pans over low heat, add 2 tablespoons olive oil to each pan, and heat until shimmering. In one pan combine julienned red cabbage and half the onion, and sauté until the onion is translucent, 5 minutes. Add 1 cup of the vegetable broth, cover pan with plastic wrap. In the second pan, combine julienned Napa cabbage and remaining half onion, and sauté until onion is translucent, 5 minutes. Add remaining 1 cup vegetable broth, and cover pan with plastic wrap. Cook both pans of cabbage until cabbage is tender and the liquid has evaporated, about 25 minutes.
• When red cabbage is tender, add reduced balsamic vinegar or Saba, 1 1/2 teaspoons crushed juniper berries, pepper and fleur de sel to taste; mix well. When Napa cabbage is tender, add 1 1/2 teaspoons crushed juniper berries, and pepper and fleur de sel to taste; mix well.
• For assembly: Preheat oven to 350 degrees. Place a blanched red cabbage leaf in the palm of your hand, and add a quarter of the braised red cabbage in the center. Form a snug ball with the whole leaf as a wrapper. Repeat to make 4 balls of red cabbage. Repeat with blanched Savoy cabbage, using julienned Napa cabbage as the filling, to make 4 balls of green cabbage.
• In a mortar, combine 1 1/2 teaspoons juniper berries, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons fleur de sel, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons lime zest. With a pestle, grind the mixture coarsely, and set aside.
• In the bottom of a large covered baking dish, arrange butternut squash, apple, celery root and pear so that they slightly overlap at the edges of the dish. Add the eight balls (alternating red and green), vegetable broth, and ground juniper berries and seasonings. Cook, covered, for 40 minutes. Serve hot.

Steps:

• Shred the cabbage and slice the onion.
• Heat the butter in a large saute pan and saute the onions until soft. Add the sugar and continue to cook the onions until they are nicely brown and carmelized.
• Place the cabbage and chopped apple in a crockpot. Add the carmelized onion, fresh lemon juice, red wine, chicken broth, bay leaf, salt and pepper to taste.
• Cover the crockpot and cook on high for 4 - 5 hours until the cabbage is tender.