MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
MEME'S BRAISED CABBAGE
Steps:
- In a large skillet, heat the bacon fat over medium-high heat until sizzling. Add the cabbage and saute until the cabbage starts to wilt, 3 to 5 minutes. Add the chicken stock and thyme. Season with salt and pepper.
- Decrease the heat to medium, and simmer until the cabbage is meltingly tender, 15 to 20 minutes. Remove the sprig of thyme and taste and adjust for seasoning with salt and pepper. Serve immediately.
BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
BRAISED CABBAGE
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
- Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
- Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
- Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.
BRAISED CABBAGE
Steps:
- In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
- Remove the bay leaves and serve immediately.
BRAISED CABBAGE
Provided by Tyler Florence
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
BRAISED CABBAGE
This mild side dish is a good companion to Roast Beef with Horseradish Sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter.
BRAISED CABBAGE
Provided by Florence Fabricant
Categories side dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low heat. Add cabbage, chicken stock and wine. Stir.
- Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.
- Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan. Remove bay leaf, check seasonings and serve.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 766 milligrams, Sugar 8 grams, TransFat 0 grams
BRAISED CABBAGE
The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Provided by Elaine Louie
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedges stay together while cooking. Place a heavy skillet, large enough to hold wedges fairly snugly, over medium heat. Add 1/4 cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook, stirring, for 1 minute. Add ginger, turmeric, 1 tablespoon jalapeño, tomato and broth. Season with salt to taste. If desired, add more jalapeño to taste.
- Increase heat to medium-high, and bring to a boil. Add cabbage, fitting it tightly together in the bottom of the pot. Cover, reduce heat to medium, and braise cabbage until tender, about 10 minutes, turning it once halfway through cooking. Remove and discard cloves, curry leaves and bay leaf. If desired, serve with rice.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1085 milligrams, Sugar 8 grams, TransFat 0 grams
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BEST EVER FRENCH BRAISED CABBAGE | THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
4.5/5 (44)Total Time 50 minsCategory Side DishCalories 129 per serving
- Melt the butter in a sauté pan over medium-high heat, and add the onion, caraway seeds, and salt. Sauté until the onion is completely softened and just starting to caramelize. Add 4 cups of the cabbage, and toss to coat. Continue to cook until the cabbage wilts.
- Add the stock and wine, and simmer uncovered for 10 minutes, and then add the remaining 2 cups of cabbage. Cook until the cabbage is softened, and almost all of the liquid is cooked off, about 5 minutes. Stir only occasionally!
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