RED CABBAGE AND APPLES
Looking for something new? Try this sweet and sour apple and cabbage dish.
Provided by CHRISTYJ
Categories Side Dish Vegetables
Yield 3
Number Of Ingredients 9
Steps:
- Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
- Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 42.4 g, Fat 9.7 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 1215.8 mg, Sugar 30.8 g
RED CABBAGE WITH APPLES
My German grandmother passed this recipe down to my mother, who gave it to me. I remember eating it as a small child. This vegetable dish can be made quickly and goes great with roast pork or barbecued ribs, potatoes and biscuits.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 331mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
BRAISED RED CABBAGE WITH APPLES
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.
Provided by Martha Rose Shulman
Categories easy, one pot, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams
JEWELLED CRANBERRY & JUNIPER RED CABBAGE
This dish is simplicity itself. The sweet-sharp fruit flavours add a bit of drama to the earthy flavour of red cabbage - pair it with your roast turkey
Provided by Jane Hornby
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.
- Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.
Nutrition Facts : Calories 79 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
RED CABBAGE WITH JUNIPER & PEARS
Swap apple for wedges of pear, which go beautifully with the garlic, juniper and cinnamon in this colourful side dish
Provided by Sara Buenfeld
Categories Side dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Add the onions and sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with the cinnamon, vinegar, sugar and stock.
- Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn't catching on the bottom of the pan.
- Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week.
Nutrition Facts : Calories 130 calories, Fat 3 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CABBAGE WITH JUNIPER
A quick-to-make vegetarian side dish
Provided by Ruth Watson
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Crush the juniper berries thoroughly using a pestle and mortar (or bash with a rolling pin, in a sealed plastic bag). Tip into a pan with the gin and milk and put over a high heat. Bring to the boil and bubble for 3 minutes, stirring now and again. Remove from heat, season with fine sea salt and freshly ground black pepper. Set aside.
- Discard the tatty outer leaves of the cabbage, then cut it into eighths. Cut out and discard the hard core from each wedge then slice crossways into ruler-wide strips. Halve the leek lengthways, then cut into 1cm/½in wide chunks. Tip the vegetables into a colander and rinse with water.
- Put the butter into a very large pan or wok and add the vegetables, plus residual water. Sprinkle on the bouillon powder and season well. Cover the pan and sit over a medium heat.
- Leave the lid on for the first 6 minutes but remove every 2 minutes to toss the cabbage. Remove the lid and cook and toss the cabbage for 4-6 minutes more. Tip into a colander and drain well. Return to the pan and keep warm.
- Replace the small pan over a low heat, whisk in the fromage frais and season with black pepper. Gently warm the sauce (it will split if you boil it), then pour over the cabbage and toss.
Nutrition Facts : Calories 130 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
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