Best Braised Red Cabbage With Cranberries Recipes

BRAISED RED CABBAGE WITH CRANBERRIES

Steps:

• Preheat oven to 375 degrees.
• Heat butter or oil in a heavy casserole. Add the onions and saute over medium heat until they are tender but not brown. Stir in the garlic, then add the cabbage.
• Add the stock, wine and cranberries. Stir and bring to a simmer. Add the bay leaf, season to taste with salt and pepper, cover and place in the oven.
• Bake for about two-and-a-half hours, until the cabbage is tender and has absorbed most of the liquid in the pan. Remove the bay leaf, check seasonings and serve.

BRAISED RED CABBAGE

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.

BRAISED RED CABBAGE WITH CRANBERRIES

Steps:

• In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.
• Add cabbage, wine and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.
• Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 minutes or until cranberries are warm. Season to taste with salt and pepper.
• Serve hot or cold.

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Steps:

• Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
• Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
• Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.