Red Cabbage Casserole Viennese Fashion Recipes

Steps:

• In a Dutch oven, combine first six ingredients. Cover and cook over medium heat 10-15 minutes or until cabbage is crisp-tender, stirring occasionally. , Add apples; cook 10-15 minutes or until cabbage and apples are tender. Stir in jelly until melted.

Steps:

• Cut the cabbage in quarters, discard the outer leaves and the central core, then shred each quarter finely.
• Melt the butter in a deep, heavy casserole.
• Add the onion and cook until it starts to soften and colour.
• Add the sugar and stir around until all is golden.
• Add cabbage and mix well.
• Add apple, vinegar and some salt and pepper.
• Stir well, cover and cook for 15 minutes over a low heat.
• Heat the stock and pour into the casserole.
• Cook for 2 hours on top of the stove or in a low oven (gas mark 2-3/150-160C).
• Mix the flour and cream to a smooth paste in a cup and add to the cabbage gradually, stirring continually, on top of the stove.
• Cook over a low heat for 2 minutes to cook the flour (4 or 5 minutes) and thicken the sauce.
• Taste and add more sugar or vinegar if necessary, balancing the sweet and sour elements.
• If making this in advance, reheat it, covered in its casserole, for 30 minutes at gas mark 4/180C or on the stove for much less time.

Steps:

• Shred the cabbage and put it in a large bowl of cold water for 5 minutes.
• Heat the margarine in a deep 2 or 3 quart casserole for 1 1/2 minutes.
• Stir in the onion an microwave for 1 minute.
• Core the apple and cut it into eighths without peeling.
• Add the apple and the drained cabbage (with whatever water clings to it) to the casserole.
• Add the vinegar, honey, caraway and pepper and stir well.
• Cover and microwave 7 minutes, stirring twice during the process.

Steps:

• In a Dutch oven, melt shortening. Add the cabbage, onion, lemon juice or vinegar, sugar and salt mix well. Cover and cook over medium heat for 10-15 minutes or until cabbage is crisp-tender, stirring occasionally. Add apples cook 10-15 minutes more or until cabbage and apples are tender. Stir in jelly until melted. Garnish with lemon slices if desired.© Copyright Reiman Publications, 1993-1997

Steps:

• Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
• Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
• Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.