SAUTEED RED CABBAGE
For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE
Provided by Marian Burros
Categories dinner, main course
Time 1h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
- Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
- Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
- To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
- Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.
MARIAN BURROS'S RED CABBAGE
Steps:
- Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.
- Stir in preserves and wine to glaze cabbage.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 49 milligrams, Sugar 10 grams, TransFat 0 grams
MARIAN BURROS'S ONION CONFIT
Provided by Marian Burros
Categories side dish
Time 1h40m
Yield Enough for 6 servings of beef
Number Of Ingredients 4
Steps:
- Peel onions, and slice into thin strips.
- Heat peanut oil in a large heavy skillet and saute onions over medium heat, stirring often. After about 30 minutes of cooking it might be necessary to add a little water to prevent them from sticking.
- After 1 hour add the sage leaves and vinegar and continue cooking, stirring often, 30 minutes more. Set aside until beef is done.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 3 grams
MUSTARDS GRILL'S BRAISED RED CABBAGE
Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.
- Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
- Remove from heat, and season with salt and pepper.
NEW AGE PLUM TORTE
Steps:
- Preheat oven to 350 degrees.
- Beat the butter, 3/4 cup of the sugar and bananas with electric mixer until well blended. Beat in flour, baking powder and egg substitute until well blended.
- Spoon batter in 8- , 9- or 10-inch ungreased spring form. Arrange plum halves skin side down; sprinkle with 2 teaspoons of sugar -- more if plums are very tart -- a few squeezes of lemon juice and about 1 teaspoon cinnamon -- more if you like cinnamon.
- Bake one hour, approximately. Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve.
- To serve torte that was frozen, defrost and reheat briefly at 300 degrees.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 57 milligrams, Sugar 28 grams, TransFat 0 grams
STEWED RED CABBAGE
Steps:
- Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
- Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.
SWEET AND SOUR RED CABBAGE AND APPLES
Steps:
- Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
- Grate whole cabbage.
- Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
- Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
- Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 35 grams
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
MARIAN BURROS'S RISOTTO WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, weekday, main course, side dish
Time 23m
Yield 2 large servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy-bottomed pot.
- Heat broth in separate pot.
- Saute onion in the oil until it takes on a little color.
- Add rice to the onion and stir until well coated.
- Add the wine and stir; let the wine cook away, about 2 minutes.
- Add about a cup of simmering chicken broth to the rice and cook over high heat, stirring often, until broth has been absorbed. Repeat procedure, this time adding all the mushrooms as well as the broth. While stirring, continue adding broth as it is absorbed into the rice. You may need more or less than four cups to achieve a creamy consistency while the center of the rice is still firm.
- When rice is done and there is still enough broth left in the rice to make it slightly runny, stir in the cheese. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 13 grams, Carbohydrate 110 grams, Fat 25 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 1951 milligrams, Sugar 11 grams
SLOPPY JOES
This simple version of sloppy Joes, the classic sandwich served in school cafeterias and at kitchen counters across the country, comes together in about 20 minutes and can be made with ground beef, chicken or turkey. As the name suggests, they are messy, so serve with a fork and plenty of napkins.
Provided by Marian Burros
Categories dinner, easy, lunch, weekday, burgers, main course
Time 22m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a saucepan over low heat combine the sauce ingredients. Season to taste with salt and pepper. Mix well, and simmer while preparing the meat.
- Heat a heavy nonstick or cast-iron skillet, at least 10 inches in diameter, over medium-high heat. Add the ground sirloin, and saute, stirring occasionally, for 4 to 5 minutes, or until the meat is no longer pink. Turn the meat into a strainer or colander lined with paper towels, allowing the fat to drain off.
- Add the onion to the pan, and sauté, stirring frequently, for about 5 minutes, or until the onion is translucent. Return the meat to the pan, and add the sauce. Heat for 3 minutes, stirring occasionally. Taste and season with salt, pepper or more hot sauce, if desired. Spoon 1/2 cup of the mixture over each bun. Serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 10 grams, TransFat 0 grams
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