Best Marian Burross Red Cabbage Recipes

PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE

Steps:

• Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
• Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
• Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
• To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
• Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.

SAUTEED RED CABBAGE WITH RAISINS

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

STEWED RED CABBAGE

Steps:

• Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
• Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

RED CABBAGE, APPLES AND RICE

Steps:

• Bring rice and water to boil. Reduce heat and simmer rice, covered, until water is absorbed and rice is tender, 17 minutes total.
• Meanwhile, saute onions in hot oil until they begin to brown. Stir in cumin and apples and saute until apples begin to brown.
• Add the cabbage, ginger, prunes and apple juice, and bring to boil. Cook covered over high heat about 5 minutes; remove cover and continue to cook over medium heat until most of the liquid is absorbed.
• When rice is cooked, stir it into the cabbage mixture and serve.

SPROUT SLAW

Steps:

• Mix shredded vegetables and sprouts. Add 1/2 cup dressing, and chill for 30 minutes. (Moisture will seep from cabbage and sprouts.) Check after 30 minutes, and add more dressing if necessary. Let chill 1 to 1 1/2 hours more.

SWEET AND SOUR RED CABBAGE AND APPLES

Steps:

• Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
• Grate whole cabbage.
• Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
• Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
• Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.