Stewed Red Cabbage Recipes

Steps:

• Preheat the oven to 325°F/ 170°C/ gas 3.
• Skin off the apples, cut out the core. Cut the apples into pieces.
• Skin off the onions and cut them into thin slices.
• Mix well the first 7 ingredients (from cabbage to pepper).
• Grease a baking pan with the lard. Put the mixture in it. Pour over the apple juice.
• Cover with tinfoil.
• Bake for about 1 hour, until tender.
• Add salt or pepper if needed. Serve with mashed potatoes or potato dumplings.

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

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.

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

Steps:

• Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
• Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.