Red Cabbage And Apples In Caraway Cream Sauce Recipes

Steps:

• Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
• In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
• In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
• To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
• In a small bowl, combine all the ingredients.
• In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
• Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
• In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
• On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
• On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

Steps:

• Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
• In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
• Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
• Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.

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.

Steps:

• Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
• Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.

Steps:

• In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
• Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
• Bring to boiling; reduce heat, cover and simmer for 15 minutes.
• Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
• Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.