Best Braised Green Cabbage Recipes

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GREEN CABBAGE BRAISED IN CIDER WITH APPLES



Green Cabbage Braised in Cider with Apples image

This flavorful cabbage recipe makes a colorful fall side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 14

1 head green cabbage (about 1 pound), cut into thin shreds
1 tablespoon unsalted butter
1 large onion, cut into slivers
2 cloves garlic, minced
1/2 cup cider vinegar
1/2 cup apple cider
2 tablespoons honey
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
Pinch of ground allspice
3 red apples
Juice of 1 lemon
1 teaspoon caraway seeds

Steps:

  • Bring a large saucepan of water to a boil. Blanch cabbage until just tender, about 2 minutes. Drain and set aside.
  • Heat butter in a large straight-sided skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 3 minutes. Add cabbage, cider vinegar, apple cider, honey, salt, pepper, cloves, and allspice. Toss to coat. Cover, and simmer until very tender, about 40 minutes. While cabbage is cooking, core apples; cut into 3/4-inch pieces. Toss with lemon juice; set aside.
  • Add apples and caraway seeds to pan; cook, uncovered, until apples begin to brown slightly, and most of the liquid has evaporated, about 10 minutes. Serve.

Nutrition Facts : Calories 106 g, Cholesterol 5 g, Fat 2 g, Fiber 4 g, Protein 1 g, Sodium 317 g

WORLD'S BEST BRAISED GREEN CABBAGE



World's Best Braised Green Cabbage image

My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.

Provided by Marietta Mary Lou

Categories     Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
1/4 cup olive oil
1/4 cup chicken stock or 1/4 cup water
salt
black pepper
red pepper flakes

Steps:

  • Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
  • Thickly slice onion and cut carrot into 1/4" rounds.
  • Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
  • When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.

Nutrition Facts : Calories 202.3, Fat 14, SaturatedFat 2, Cholesterol 0.5, Sodium 76.1, Carbohydrate 18.7, Fiber 6.2, Sugar 10.8, Protein 4.2

GREEN CABBAGE BRAISED IN BEER AND SAUSAGE



GREEN CABBAGE BRAISED IN BEER AND SAUSAGE image

A German-style recipe from my friends at the Green Bean Delivery Company, who specialize in organic foods delivered to the home. This dish is a great way to satisfy your family, and quick as can be. Recipe & photo: Greenbeandelivery.com

Provided by Ellen Bales

Categories     Pork

Time 20m

Number Of Ingredients 6

2 Tbsp butter
1 lb sausages, left in their casings
1 Tbsp mustard
1/2 c beer
1 lb green cabbage (1/2 medium head), shredded
salt and pepper to taste

Steps:

  • 1. Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the sausages and cook until browned on all sides, about 5 minutes.
  • 2. Add the mustard and beer and simmer until slightly reduced, about 3 minutes.
  • 3. Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes. Season with salt and pepper to taste. Serve while hot.

BRAISED RED AND GREEN CABBAGE WITH APPLES



Braised Red and Green Cabbage with Apples image

Keep the red cabbage separate until the last minute to ensure the contrast of colors.

Provided by Martha Stewart

Number Of Ingredients 12

1/2 cup dried currants
1/4 cup Madeira
1/4 cup brown sugar
1/4 cup red-wine vinegar
1/2 cup walnut pieces
3 tablespoons plus 1 1/2 teaspoons unsalted butter
3 Granny Smith apples, peeled and cut into 3/4-inch cubes
1 tablespoon granulated sugar
3 cups red-cabbage leaves cut into 1-inch triangles
3 cups green-cabbage leaves cut into 1-inch triangles
Salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Combine the currants and Madeira and let stand. Meanwhile, dissolve the brown sugar in the vinegar and set aside. Brown the walnut pieces in 1 tablespoon butter and set aside. Caramelize the apple cubes over low heat with 1 1/2 teaspoons butter and granulated sugar, until soft and golden brown, about 10 minutes. Set aside.
  • Divide remaining butter in separate pans. Saute the cabbages over medium heat, seasoning with salt and pepper to taste, for 5 to 7 minutes, or until cabbage is wilted but has not lost its color. Combine hot cabbages and other ingredients, including the nutmeg, in a large bowl; toss well and serve immediately.

FALL VEGETABLE COOKPOT: BRAISED RED AND GREEN CABBAGE



Fall Vegetable Cookpot: Braised Red and Green Cabbage image

Provided by Elaine Louie

Categories     dinner, main course, side dish

Time 2h

Yield 4 servings as a side dish

Number Of Ingredients 21

2 tablespoons white vinegar
1 large head red cabbage, cored, 4 intact outer leaves set aside, remaining leaves finely julienned
4 intact outer leaves of a Savoy cabbage
4 tablespoons olive oil
1 white onion, thinly sliced
2 cups vegetable broth
1 large Napa cabbage, cored, leaves finely julienned
2 teaspoons reduced balsamic vinegar or Saba
3 teaspoons crushed juniper berries
Freshly ground black pepper
Fleur de sel
1 1/2 teaspoons whole juniper berries
1 1/2 teaspoons whole black peppercorns
1 1/2 teaspoons fleur de sel
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons finely chopped lime zest
4 ounces peeled butternut squash, sliced 1/4 inch thick
4 ounces peeled Honeycrisp or Gala apple, sliced 1/4 inch thick
4 ounces peeled celery root, sliced 1/4 inch thick
4 ounces peeled pear, sliced 1/4 inch thick
1/2 cup plus 2 tablespoons vegetable broth

Steps:

  • For the cabbage: Prepare two large bowls of ice water, and set aside. Bring two pots of heavily salted water, each with a tablespoon of white vinegar, to a boil. Add 4 outer leaves of red cabbage to one pot, and 4 outer leaves of Savoy cabbage to the other. Blanch until tender, about 2 minutes. Remove and plunge into the separate ice baths. Drain and set aside, keeping them separate.
  • Place two cast iron pans over low heat, add 2 tablespoons olive oil to each pan, and heat until shimmering. In one pan combine julienned red cabbage and half the onion, and sauté until the onion is translucent, 5 minutes. Add 1 cup of the vegetable broth, cover pan with plastic wrap. In the second pan, combine julienned Napa cabbage and remaining half onion, and sauté until onion is translucent, 5 minutes. Add remaining 1 cup vegetable broth, and cover pan with plastic wrap. Cook both pans of cabbage until cabbage is tender and the liquid has evaporated, about 25 minutes.
  • When red cabbage is tender, add reduced balsamic vinegar or Saba, 1 1/2 teaspoons crushed juniper berries, pepper and fleur de sel to taste; mix well. When Napa cabbage is tender, add 1 1/2 teaspoons crushed juniper berries, and pepper and fleur de sel to taste; mix well.
  • For assembly: Preheat oven to 350 degrees. Place a blanched red cabbage leaf in the palm of your hand, and add a quarter of the braised red cabbage in the center. Form a snug ball with the whole leaf as a wrapper. Repeat to make 4 balls of red cabbage. Repeat with blanched Savoy cabbage, using julienned Napa cabbage as the filling, to make 4 balls of green cabbage.
  • In a mortar, combine 1 1/2 teaspoons juniper berries, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons fleur de sel, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons lime zest. With a pestle, grind the mixture coarsely, and set aside.
  • In the bottom of a large covered baking dish, arrange butternut squash, apple, celery root and pear so that they slightly overlap at the edges of the dish. Add the eight balls (alternating red and green), vegetable broth, and ground juniper berries and seasonings. Cook, covered, for 40 minutes. Serve hot.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 10 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1430 milligrams, Sugar 20 grams

WORLD'S BEST BRAISED GREEN CABBAGE



WORLD'S BEST BRAISED GREEN CABBAGE image

Categories     Side     Braise     Backyard BBQ

Yield 6-8 people

Number Of Ingredients 8

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces), thickly sliced
1 large carrot, cut into 1/4" rounds
1/4 cup chicken stock
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes, or to taste
"Fleur de sel" or coarse sea salt

Steps:

  • HEAT THE OVENTO TO 325 DEGREES. Lightly oil a large gratin dish or baking dish (9X13 inch works well). TRIM THE CABBAGE: Peel off and discard any bruised or ragged outer leaves from the cabbage. Then cut the cabbage into 8 wedges (so not core). Arrange the wedges in the baking dish: they may overlap some but do your best to make a single layer. THE BRAISE: Scatter in the onion and carrot. Drizzle over the oil and stock. Season with salt, pepper, and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don't worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water. THE FINISH: One the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with "fleur de sel" or other coarse salt. (I sometimes add a splash of balsamic vinegar to the cabbage to enhance its sweetness before serving).

WORLD'S BEST BRAISED GREEN CABBAGE - NOM NOM PALEO®



World's Best Braised Green Cabbage - Nom Nom Paleo® image

This Whole30-friendly adaptation of Molly Steven's recipe for the World's Best Braised Cabbage makes the lowly cabbage a star in its own right!

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons extra virgin olive oil (melted lard, duck fat, ghee, or coconut oil )
1 medium green cabbage (about 2 pounds)
1 large red onion (or yellow onion, peeled and thickly sliced)
2 large carrots (peeled and cut in ¼-inch coins)
¼ cup bone broth (or vegetable broth)
¼ cup extra virgin olive oil (melted lard, duck fat, ghee, or coconut oil)
1 teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper (optional)
2 tablespoons aged balsamic vinegar

Steps:

  • Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with the olive oil or melted fat.
  • Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don't worry: The tough core will get super tender, too.
  • Place the cabbage pieces in a single layer in the greased dish - a little overlap is okay. Toss on the onion and carrots and drizzle with broth and the olive oil. Season well with salt, pepper and crushed red pepper (if using).
  • Cover tightly with foil and place in the oven.
  • Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
  • At this point, you can remove the cabbage to cool and store in the fridge until you're ready to eat it (up to 4 days). When you're ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
  • Drizzle with aged balsamic vinegar and serve.

BRAISED GREEN CABBAGE



BRAISED GREEN CABBAGE image

Categories     Vegetable     Braise     Vegetarian     Potluck

Yield 4 people

Number Of Ingredients 12

0.5 medium head of green cabbage
2 potatoes
1 large onion
1 carrot
1.5 - 2 tablespoons tomato paste
2-3 cloves of garlic
0.5 tbsp sugar
fresh herbs: parsley, dill
sunflower oil (or any vegetable oil)
1.5 tbsp butter
salt, black pepper, red pepper
Optional: 2-3 tomatoes, paprika (2-4 teaspoons), oregano (1-2 tsp)

Steps:

  • Cut potatoes into medium cubes. Throw in a pan with a small amount of heated sunflower oil, throw in a little salt and black pepper, and fry until golden (but not quite ready!). Remove potatoes onto a plate. In the same pan (if necessary, add more sunflower oil) put chopped onions. As they become transparent add sugar, then in two minutes add chopped carrots. Fry slightly, then add tomato paste (and tomatoes at the same time), keep frying it all. Then add the shredded cabbage and stir. When cabbage settles a little in the frying pan add potatoes, cover and turn up the heat to almost maximum. At this stage it is necessary to stir constantly to avoid burning. When the cabbage is ready (it has to still be a little crunchy, but already cooked) - add salt, pepper and red (cayenne) pepper for spice. I usually also add oregano and paprika at this stage. Thoroughly mix and add finely chopped garlic and chopped herbs. Hold for another 3-5 minutes on medium heat, then remove from element, add butter, cover, and leave for 5-10 minutes under the lid (but it can be eaten if you can't wait any longer) Cabbage should not be mushy, it should be crunchy and a little hard. As a non-vegetarian variation I add Mortadella cut in small cubes. It tastes better if fried separately and added later, just like potatoes. If the dish turned out too sweet you can add a little lemon juice or sumac.

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