Best Cider Braised Red Cabbage Recipes

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

CIDER-BRAISED RED CABBAGE

Steps:

• Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.

RED CABBAGE BRAISED IN CIDER AND BEER

Steps:

• Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.

BRAISED RED CABBAGE WITH CARAMELIZED ONION AND CIDER

Steps:

• Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.
• Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard.
• Quarter the cabbage, removing the tough stem, then thinly slice.
• Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning.
• Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top.
• Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.
• The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month.
• Reheat in either a pan or in the microwave.