Best Braised Green Cabbage Recipes

GREEN CABBAGE BRAISED IN CIDER WITH APPLES

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.

WORLD'S BEST BRAISED GREEN CABBAGE

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.

GREEN CABBAGE BRAISED IN BEER AND SAUSAGE

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

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

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.

WORLD'S BEST BRAISED GREEN CABBAGE

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®

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

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.