Best Ruby Red Cabbage Recipes

RUBY SLAW

Ruby Slaw image

Red cabbage is one of the crops grown here on Long Island, and this recipe is one of the ways I most like to use it. This salad is a pretty addition to any meal.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 20-24 servings.

Number Of Ingredients 14

Ingredients

1 medium head red cabbage (about 1-1/2 pounds)
1 medium head green cabbage (about 1-1/2 pounds)
5 tablespoons white vinegar, divided
1 medium onion, chopped
2 medium red apples, chopped
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons crumbled blue cheese
1 tablespoon minced chives
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Thinly slice or shred cabbage; place in an 8-qt. Dutch oven. Add 2 tablespoons vinegar. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally. Add onion, apples, sugar, mustard and remaining vinegar. Cook, uncovered, for 2-3 minutes. , Place mixture in a large bowl; cover and refrigerate for 1 hour or until completely cool. , Add remaining ingredients; toss to coat. Cover and refrigerate at least 6 hours.

Nutrition Facts :

BRAISED RED CABBAGE

Braised Red Cabbage image

Provided by Food Network Kitchen

Categories side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Steps:

Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PICKLED RED CABBAGE

Pickled Red Cabbage image

This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 cups

Number Of Ingredients 7

Ingredients

4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt

Steps:

In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.