REVELING RED CABBAGE, APPLE AND WALNUT SALAD
This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch.
Provided by Tara Parker-Pope
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
- Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 13 grams
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
RED CABBAGE AND APPLES
Looking for something new? Try this sweet and sour apple and cabbage dish.
Provided by CHRISTYJ
Categories Side Dish Vegetables
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 42.4 g, Fat 9.7 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 1215.8 mg, Sugar 30.8 g
PICKLED RED CABBAGE WITH WALNUTS & APPLE
Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day
Provided by Tom Kerridge
Categories Side dish
Time 30m
Number Of Ingredients 10
Steps:
- Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
- Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
- When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.
Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
RED CABBAGE WITH BRAMLEY APPLE & WALNUTS
A sweet, crunchy cabbage dish with a superhealthy boost of vitamin C
Provided by Good Food team
Categories Buffet, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don't breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved - be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.
Nutrition Facts : Calories 84 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
BRAMLEY & WALNUT CHUTNEY
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
Provided by Sara Buenfeld
Categories Condiment
Time 1h25m
Yield Makes 2.17kg
Number Of Ingredients 11
Steps:
- Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
- When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
SAUTéED CABBAGE WITH APPLES AND WALNUTS
Make and share this Sautéed Cabbage With Apples and Walnuts recipe from Food.com.
Provided by B14Nichols
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
- Add chopped shallot and stir to distribute. Let cook about a minute.
- Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
- Add the cider vinegar and walnuts. Stir and cook until heated through.
- Squeeze a little lemon juice on top. Enjoy!
Nutrition Facts : Calories 202.9, Fat 13.2, SaturatedFat 1.4, Sodium 42.4, Carbohydrate 20.5, Fiber 7, Sugar 12.2, Protein 5.7
RED CABBAGE WITH APPLES
A healthy side dish of braised cabbage with rich spices - a perfect Sunday roast or Christmas dinner accompaniment.
Provided by James Martin
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67 calories, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BRAISED RED CABBAGE WITH APPLE AND ONION
This side goes well with roasted pork or turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g
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