Time 1h Yield 4 Number Of Ingredients 8 Steps:
Juice one orange half. Remove and discard the peel from the second half, and cube the flesh. Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.
Number Of Ingredients 8 Steps:
In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.
Time 1h15m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Yield Serves 10-12. Scroll down to Ask Lindsey to see questions she has answered on this recipe Number Of Ingredients 10 Steps:
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn’t come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it’s a real winner of a recipe.
Time 45m Yield 8 servings Number Of Ingredients 10 Steps:
Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.
Time 2h25m Yield 6 servings Number Of Ingredients 8 Steps:
Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8?inch-wide strips. In a heavy 4 to 5-quart casserole, heat the oil over moderate heat. Add chopped onions and cook, stirring frequently for 5 minutes, or until the onions are lightly browned. Add the cabbage, stir thoroughly, add the apples, and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to very low. Add red wine vinegar, salt and sugar, stir to combine. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist and tender. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid left in the casserole. Taste for seasoning, then transfer the entire contents of the casserole to a heated platter or bowl and serve.
Time 1h55m Yield Serves 8 generously with leftovers Number Of Ingredients 9 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.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired. Tip. Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.
Yield makes 4 to 6 servings Number Of Ingredients 7 Steps:
Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil. Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes. Stir in the currant jelly or wine if you’re using it. Taste and adjust the seasoning, then serve. Braised Cabbage with Chestnuts Omit the sugar from step 1. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples. Cook until both chestnuts and cabbage are tender, as directed, then serve.
Yield 3 Number Of Ingredients 9 Steps:
Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes. Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
Time 1h15m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.
Time 55m Number Of Ingredients 8 Steps:
Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened. Stir in cabbage, garlic and apples. Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt. Stir in stock, vinegar, sugar and bay leaf. Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated. Remove bay leaf and season with salt and pepper to taste.
Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in a Dutch oven or an ovenproof pot over medium heat. Bring mixture to a boil, stirring until butter melts and sugar dissolves. Add cabbage, and toss to combine. Cover and place in oven. Bake, stirring once halfway through, until cabbage is wilted and tender, 1 hour and 50 minutes. Stir in jelly and apple, cover, and bake 10 minutes more. Let stand, covered, until ready to serve (or for up to 1 hour; rewarm gently over low heat).
