Ginger Braised Red Cabbage Recipes

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Steps:

• Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
• Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
• Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.

Steps:

• Preheat oven to 350 degrees F.
• Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
• Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
• Add red cabbage and continue to cook for about 10 minutes on top of the stove.
• Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

Steps:

• Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

Steps:

• Place oil in a large, deep skillet over medium-high heat; wait 2 minutes, then add the cabbage. Cook, stirring occasionally, for 5 to 10 minutes.
• When the cabbage is limp but not mushy, add the garlic, salt, and pepper, and cook another 2 minutes, stirring.
• Add the ginger and cook another minute. Drizzle with lime juice, garnish and serve.

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Steps:

• Melt butter with oil in skillet or wok at medium heat.
• Add onion and sautee about 5 minutes.
• Increase heat to med-high, add cabbage& ginger.
• Cook about 10 minutes, stirring frequently.
• Reduce to medium and add wine.
• Boil about 10 minutes or until wine has almost evaporated.
• Reduce heat, cover and simmer 10 minutes.
• Add sugar and seasonings and transfer to a large bowl.
• Cover and refrigerate overnight.
• Heat cabbage in skillet or wok until heated through, stirring frequently.
• Mix in balsamic vinegar and serve.