RED CABBAGE CASSEROLE
Since I enjoy spending time with my guests rather than alone in the kitchen, this one's a favorite dish...I've served it with ham, pork and turkey. With its color and eye appeal, I call on it on special days like Christmas or Easter when I'm cooking for a crowd. I'd also recommend it for potlucks. Although my husband and I were "city kids" both born in Toronto, we have been farming since we were married. We have two grown daughters.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g 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
EASY CABBAGE CASSEROLE
This is a quick and easy recipe and is so delicious! This cabbage casserole is a favorite at family reunions and church suppers. Even the kids love it!
Provided by Joy Miller
Categories Side Dish Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
- Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 25.4 g, Cholesterol 41.7 mg, Fat 15.3 g, Fiber 3.9 g, Protein 12.1 g, SaturatedFat 8.6 g, Sodium 897.4 mg, Sugar 5.6 g
RED CABBAGE CASSEROLE, VIENNESE FASHION
This is utter comfort food and yummy on a wintry day with baked potatoes and cold meats. We love the creaminess, which I'd never come across in red cabbage casserole. It comes from Nigella Lawson's How to Eat, which is full of good stuff, and she credits Arabella Boxer's Garden Cookbook, from the 1970s.
Provided by tania
Categories Vegetable
Time 2h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248.9, Fat 15.1, SaturatedFat 9.3, Cholesterol 41.6, Sodium 300.5, Carbohydrate 27, Fiber 5.2, Sugar 16.4, Protein 4.1
RED CABBAGE CASSEROLE
This is a lovely accompaniment to roast pork, chicken or sausages. Even better reheated with a knob of butter the next day.
Provided by janerollinson
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180C/fan 160C/gas 4.
- Put the apples in an ovenproof casserole dish with the cabbage, onion, raisins, sugar, salt & pepper to taste.
- Pour in the wine or stock, and stir well to mix.
- Cover the casserole and bake for 1 hour or until the cabbage is tender.
- Check the seasoning and stir in the butter until melted.
RED CABBAGE AND PORK CASSEROLE
Categories Stew Dinner Vinegar Apple Pork Rib Fall Clove Cabbage Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. Blanch the cabbage in boiling water. Set aside.
- 2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.
- 3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.
RED CABBAGE CASSEROLE
Very tasty side dish. Comes from "Selected Health Recipes From The Saturday Evening Post Family Cookbook". Copyright 1984.
Provided by crazycookinmama
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 128.6, Fat 3.1, SaturatedFat 0.6, Sodium 63.6, Carbohydrate 26.1, Fiber 3.9, Sugar 19.1, Protein 1.9
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