Best Red Cabbage Casserole Viennese Fashion Recipes

RED CABBAGE CASSEROLE

Red Cabbage Casserole image

Since I enjoy spending time with my guests rather than alone in the kitchen, this one's a favorite dish...I've served it with ham, pork and turkey. With its color and eye appeal, I call on it on special days like Christmas or Easter when I'm cooking for a crowd. I'd also recommend it for potlucks. Although my husband and I were "city kids" both born in Toronto, we have been farming since we were married. We have two grown daughters.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

8 cups shredded red cabbage
1 medium onion, chopped
1/4 cup sugar
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon lemon juice
1 to 2 medium tart apples, chopped
1/4 cup red currant jelly

Steps:

In a Dutch oven, combine first six ingredients. Cover and cook over medium heat 10-15 minutes or until cabbage is crisp-tender, stirring occasionally. , Add apples; cook 10-15 minutes or until cabbage and apples are tender. Stir in jelly until melted.

Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Grandma Jeanette's Amazing German Red Cabbage image

This yummy, sweet and sour German red cabbage is easy to make!

Provided by Sara Nolan Jennings

Categories Side Dish Vegetables

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
⅓ cup apple cider vinegar
3 tablespoons water
¼ cup white sugar
2 ¼ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon ground cloves

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.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g

GERMAN RED CABBAGE

German Red Cabbage image

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 medium onion, halved and sliced
1 medium apple, sliced
1 medium head red cabbage, shredded (about 8 cups)
1/3 cup sugar
1/3 cup white vinegar
3/4 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

RED CABBAGE CASSEROLE, VIENNESE FASHION

Red Cabbage Casserole, Viennese Fashion image

This is utter comfort food and yummy on a wintry day with baked potatoes and cold meats. We love the creaminess, which I'd never come across in red cabbage casserole. It comes from Nigella Lawson's How to Eat, which is full of good stuff, and she credits Arabella Boxer's Garden Cookbook, from the 1970s.

Provided by tania

Categories Vegetable

Time 2h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 large red cabbage
1 large onion, chopped
3 ounces butter
2 tablespoons sugar, preferably brown
1 large cooking apple, cored,chopped,but not peeled
3 tablespoons red wine or 3 tablespoons cider vinegar
10 fluid ounces beef stock
1 tablespoon flour
4 tablespoons sour cream or 4 tablespoons creme fraiche

Steps:

Cut the cabbage in quarters, discard the outer leaves and the central core, then shred each quarter finely.
Melt the butter in a deep, heavy casserole.
Add the onion and cook until it starts to soften and colour.
Add the sugar and stir around until all is golden.
Add cabbage and mix well.
Add apple, vinegar and some salt and pepper.
Stir well, cover and cook for 15 minutes over a low heat.
Heat the stock and pour into the casserole.
Cook for 2 hours on top of the stove or in a low oven (gas mark 2-3/150-160C).
Mix the flour and cream to a smooth paste in a cup and add to the cabbage gradually, stirring continually, on top of the stove.
Cook over a low heat for 2 minutes to cook the flour (4 or 5 minutes) and thicken the sauce.
Taste and add more sugar or vinegar if necessary, balancing the sweet and sour elements.
If making this in advance, reheat it, covered in its casserole, for 30 minutes at gas mark 4/180C or on the stove for much less time.