BRAISED RED CABBAGE WITH RED ONION AND APPLES
Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.
Provided by Lennie
Categories Apple
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
- Stir in cabbage, garlic and apples.
- Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
- Stir in stock, vinegar, sugar and bay leaf.
- Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
- Remove bay leaf and season with salt and pepper to taste.
BRAISED RED CABBAGE, APPLES, AND BRATS
I found this off of Recipegoldmine.com and couldn't find it on here. This is a staple in our kitchen!
Provided by Smilyn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
- Reduce the heat to medium low, add the onion, and saute it until golden.
- Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
- Place sausage links and potatoes on top of cabbage mixture.
- Season with salt and pepper, then pour beer all over.
- Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
- Taste to adjust seasonings.
Nutrition Facts : Calories 593.4, Fat 33.5, SaturatedFat 11.4, Cholesterol 83.9, Sodium 989.5, Carbohydrate 51, Fiber 6.5, Sugar 20.1, Protein 19.6
BRAISED RED CABBAGE AND APPLES
A recipe my mom taught me to make...I love the sweet and sour flavors in this! If you like, caraway seed may be added with the water to enhance the flavors.
Provided by Kaarin
Categories Apple
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
- Add onion; cook slowly until light colored.
- Stir in cabbage, apples, vinegar, cayenne and wine.
- Cook, covered, 10 minutes.
- Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
- Salt and pepper to taste.
Nutrition Facts : Calories 138, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 74.9, Carbohydrate 18.7, Fiber 3.5, Sugar 12.2, Protein 2
PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES
Steps:
- To prepare the mustard-thyme butter: Whisk together the butter, mustard, thyme, pepper and lemon juice until blended. Refrigerate. To prepare the pork and cabbage: Trim excess fat from outside edge of the chops, leaving about 1/8 inch. Heat olive oil in a heavy skillet over medium heat and brown chops well on both sides. Remove and season with some of the salt and pepper. Saute onion, carrot and celery in the pork drippings for 5 minutes. Add cabbage, apples, garlic, thyme and bay leaf. Saute for another 5 minutes or until the cabbage has wilted slightly. Season with the remaining salt and pepper; add wine, broth and vinegar. Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes, turning and basting once or twice, until chops are tender and cooked through. Arrange cabbage on hot serving plates, removing the garlic clove. Place a pork chop on each plate and top with the mustard-thyme butter. Note: The mustard butter can be omitted from this recipe if desired. The braised cabbage will provide plenty of moisture for the pork chops.
PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
- Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
- Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
- Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
BRAISED RED AND GREEN CABBAGE WITH APPLES
Keep the red cabbage separate until the last minute to ensure the contrast of colors.
Provided by Martha Stewart
Number Of Ingredients 12
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.
BRAISED RED CABBAGE WITH CHESTNUTS, BACON AND APPLES
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Bring a saucepan of water to the boil. Score the chestnuts and drop them into the boiling water. Let simmer 2 minutes. Turn off heat and leave chestnuts in the water. Extract 2 or 3 at a time and peel them, carefully removing the inner skin that clings to the nutmeats. If the process becomes too difficult, bring the water to the boil again to help loosen the skins. When all the chestnuts are peeled, set aside.
- Cut the cabbage in quarters, remove any wilted leaves, cut out the core and slice each quarter approximately 1/4 inch thick. Set aside.
- Remove rind from bacon. Cut into lardons and fry gently until the bacon bits are brown and crisp. Drain the bacon bits and set aside.
- Chop the onion coarsely and saute in the bacon fat until it starts to brown. Set aside.
- Peel and core the apples and cut into chunks.
- In a medium-sized casserole dish, arrange the cabbage, bacon, onion, apples and chestnuts. Bury the bay leaves and the crushed clove of garlic in the center. Sprinkle with freshly ground pepper. Add the wine.
- Bring the broth to a boil in a separate saucepan and pour broth over the cabbage mixture. Cover the dish with aluminum foil and place in preheated oven. Bake for 1 hour. Remove foil and if there is still a lot of liquid in the dish, raise heat to 400 degrees. Continue baking for another 30 minutes until the top starts to brown. Remove the bay leaves. Serve immediately.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 13 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 13 grams, TransFat 0 grams
BONNIE'S BRAISED CABBAGE WITH RED APPLES AND WINE
This dish is super easy to make and picks up tons of flavor from the drippings of any meat you sear, such as fried pork chops. The apples taste wonderful, and they really perk up the cabbage. A fast and simple dish seasoned with just salt and pepper, and a touch of wine. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Vegetables
Number Of Ingredients 5
Steps:
- Sear you meat in a large non-stick skillet that has a tight fitting lid, such as thick loin chops, which is what I used to make this dish. Once the chops have a good sear on both sides, transfer them to a glass baking dish, covered tight with foil, and pop them in the oven until the cabbage is done. About 15 minutes at 350 degrees.
- Put the half head of cabbage flat side down on a cutting board. Slice the cabbage straight across in coarse 1/4 inch slices. Place the slices in the hot pan drippings and add the 1/2 cup of wine, stir gently to pick up any brown pieces. Put the lid on the skillet. Let the cabbage cook while you wash and slice the unpeeled red apples, removing the core. Place the apples on top of the cabbage. Ever so often turn the cabbage and the apples. The apples and cabbage will brown as the cabbage cooks, make sure it doesn't burn. When the cabbage is tender, the apples will be, too. Remove chops from oven, and serve with the cabbage and apples. Enjoy!
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