Best Spiced Red Cabbage Recipes

STICKY SPICED RED CABBAGE

Steps:

• Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS

Steps:

• Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
• Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
• If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
• For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
• (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
• Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
• Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
• For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
• It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
• Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

SPICED RED CABBAGE

Steps:

• In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.

RED AND NAPA CABBAGE SALAD WITH BRAEBURN APPLES AND SPICED PECANS

Steps:

• Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
• Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
• Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

SPICED PICKLED RED CABBAGE

Steps:

• In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
• After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
• Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
• OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
• Prepare canners, jars and lids.
• Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
• In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
• Discard spice bag.
• Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
• DON`T discard the liquid. Keep it heated.
• Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
• Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
• Remove air bubbles.

SPICED BRAISED RED CABBAGE

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the star anise, cinnamon stick and cardamom pods in the centre of a small square of muslin, and tie the ends together to make a bag. Put the spice bag in a medium flameproof casserole dish.
• Remove any wilted or tough outer leaves from the cabbage. Cut it into quarters, then remove and discard the core. Shred the cabbage finely and layer up in the dish with the garlic, onions, apple and brown sugar.
• Spoon over the vinegar and dot the top with the butter. Cover with a lid and cook for 21/2-3 hrs, stirring twice during cooking - the cabbage should be tender but not mushy. Remove the spice bag and serve.

SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
• Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
• Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
• Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
• Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE

Steps:

• In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
• Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
• While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
• Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
• While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
• Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
• Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.

BROWN-SUGAR-SPICED RED CABBAGE

Steps:

• Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.
• Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS

Steps:

• Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
• Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
• For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar; keep layering this way until everything has been used up.
• Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
• Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.

SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WINE SAUCE

Steps:

• Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
• In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.

SPICED RED CABBAGE WITH PRUNES

Steps:

• Fry the onion in the oil until beginning to soften. Tip in the mixed spice, then fry a few seconds more.
• Add the remaining ingredients. Season, then stir well. Cover and simmer for 20 mins, stirring every now and then, until tender.
• On the day, reheat in a pan.

SPICED RED CABBAGE

Steps:

• Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
• Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
• Uncover and serve warm.

WINTER SPICED SWEET & SOUR BRAISED RED CABBAGE

Steps:

• Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasionally.
• Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.

ROAST LAMB WITH SPICED RED CABBAGE

Steps:

• For Cabbage:
• Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.)
• For Lamb:
• Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add bones and brown well, about 8 minutes. Add all broth; bring to boil. Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes. Strain into small saucepan. Set sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.
• Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in basil.
• Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage. Spoon sauce over lamb and serve.

SPICED TURKEY BREAST WITH RED CABBAGE SLAW

Steps:

• For Turkey:
• Place turkey in 1-gallon plastic bag. Add next 7 ingredients. Seal bag and turn several times to blend ingredients. Refrigerate and marinate overnight, turning several times.
• For Slaw:
• Heat oil in heavy large skillet over high heat. Add cabbage and onion and cook until cabbage is wilted, stirring, about 3 minutes. Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate, tossing occasionally.)
• Prepare barbecue (medium heat). Remove turkey from marinade. Grill until meat thermometer inserted in center registers 165°F, brushing occasionally with marinade, about 8 minutes per side. Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices. Mound cabbage in center of platter. Arrange turkey slices around cabbage.

SWEET & SOUR SPICED RED CABBAGE

Steps:

• NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND VINEGAR SHOULD BE 8 TEASPOONS (2 TABLESPOONS PLUS 2 TEASPOONS). CABBAGE MAY BE SHREDDED OR CHOPPED USING A FOOD PROCESSOR. (STEP ONE): CORE and shred (or chop) the red cabbage.
• PEEL and core the apple, then chop finely; PEEL and chop one small onion.
• SQUEEZE enough lemons to yield 2 tablespoons juice, if using fresh (bottled juice okay).
• MELT butter in a 2 quart saucepan over medium heat.
• ADD cabbage and cook until just softened, stirring often (or, cook 4 slices chopped bacon in skillet until crisp, then begin sauteeing cabbage).
• ADD the apple, onion and sugar, then continue cooking 5 minutes.
• ADD the remaining ingredients.
• COVER and simmer over low heat for 30 minutes, stirring occasionally.
• ADJUST seasoning to taste and accompany with with a pork or beef main course.
• SERVE and enjoy!

SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE

Steps:

• 1.Melt/Heat 2Tsp of butter or olive oil in 12 inch non stick skillet over med. heat. 2.Add cabbage, bay leaves 1/2 tsp salt & 1/4 tsp pepper and toss till coated 3.Stir in 1/2 cup water & 2Tbsp vinegar and simmer, covered stirring for 10-15 min. 4. Mix together spices & remaining salt & pepper in a small bowl. 5. Pat scallops dry and season both sides with spices. 6. When cabbage is done remove it from pan and keep warm. Wipe out pan 7.Heat remaining butter or oil (I add a bit of butter to the oil) When foam subsides add scallops and cook till just cooked thru turning once, about 5 min. Add to cabbage. 8. Add remaining water & vinegar to pan and bring to boil stirring until slightly thickened.(1 to 2 min) Then pour over the sallops & cabbage.

SPICED RED CABBAGE

Steps:

• Quarter and core cabbage and cut into 1/4-inch-thick shreds. In a 7- to 8-quart heavy kettle cook cabbage in oil over moderate heat, stirring occasionally, 5 minutes. Stir in remaining ingredients and simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes. Discard cloves and, if desired, bay leaf and cinnamon stick. Season cabbage with salt and pepper. Cabbage may be made 3 days ahead and chilled, covered.