Braised Cabbage Slaw Recipes

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BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION AND APPLE SLAW



Braised Wurst Sausages with Cabbage, Red Onion and Apple Slaw image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 19

8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages
1/4 cup olive or vegetable oil, plus a drizzle
1 cup white wine vinegar or cider vinegar
1/4 to 1/3 cup sugar, eyeball it
8 peppercorns
2 to 3 whole cloves
2 fresh bay leaves
1 teaspoon sea salt or kosher salt
1 small head red cabbage or 1/2 medium head, cored and thinly shredded, 1 pound
1 medium red onion, peeled, halved, and thinly sliced
1 green apple, quartered, cored, and thinly sliced
1 teaspoon caraway seed or cumin seed, optional
Salt and freshly ground black pepper
4 slices pumpernickel bread
8 tablespoons (1 stick) butter, softened
1/4 cup finely chopped fresh herbs, such as chives, dill, or flat-leaf parsley
1 cup good quality spicy mustard
Fresh radishes, trimmed and lightly salted
Cornichons or baby gherkin pickles

Steps:

  • Put the sausages in a skillet over high heat and add 1/2-inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
  • Combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot over high heat. Bring to a boil, stir, then lower the heat to medium-low and let the brine reduce for 5 to 6 minutes.
  • While the brine reduces, combine the cabbage, red onions, and apples in a large serving bowl. Sprinkle with caraway or cumin seed, if you like the flavor.
  • Pour the hot reduced brine through a strainer over the cabbage mixture in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, to taste, and toss to combine.
  • Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
  • Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.

BRAISED CABBAGE



Braised Cabbage image

Braised cabbage is a tasty side dish with any meal.

Provided by Mark

Categories     Side Dish     Vegetables

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons butter, or more to taste
½ head cabbage, cored and cut into 1/4-inch slices
½ onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

Steps:

  • Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g

BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION, & APPLE SLAW



Braised Wurst Sausages with Cabbage, Red Onion, & Apple Slaw image

Yield serves 4

Number Of Ingredients 19

8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages
A drizzle plus 1/4 cup olive or vegetable oil
1 cup white wine vinegar or cider vinegar
1/4 to 1/3 cup sugar (eyeball it)
8 peppercorns
2 to 3 whole cloves
2 fresh bay leaves
1 teaspoon sea salt or kosher salt
1 small head of red cabbage or 1/2 medium head, cored and thinly shredded, 1 pound
1 medium red onion, peeled, halved, and thinly sliced
1 green apple, quartered, cored, and thinly sliced
1 teaspoon caraway seed or cumin seed (optional)
Salt and pepper
4 slices pumpernickel bread
8 tablespoons (1 stick) butter, softened
1/4 cup finely chopped fresh herbs such as chives, dill, or flat-leaf parsley
1 cup good-quality spicy mustard
Fresh radishes, trimmed and lightly salted
Cornichons or baby gherkin pickles

Steps:

  • Place the sausages in a skillet and add 1/2 inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
  • Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.
  • While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.
  • Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.
  • Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
  • Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.

BRAISED CABBAGE SLAW



Braised Cabbage Slaw image

This healthy recipe is easy to prepare. You start with a bag of cole slaw from the supermaket.This dish is so good and good for you.

Provided by Sageca

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces Coleslaw
1 tablespoon oil
1 onion, chopped
1 apple, peeled cored and chopped
3/4 cup chicken broth
3 tablespoons balsamic vinegar

Steps:

  • In large skillet heat oil.
  • Add onion and apple.
  • Cook for 5 minutes.
  • Add cole slaw;stir together a few minutes.
  • Add chicken broth and balsamic vinegar.I used White but Red Balsamic would be great.
  • Cover and cook gently for 30 minutes stirring at intervals.
  • If there is too much liquid remove cover to finish cooking.

Nutrition Facts : Calories 145, Fat 6.7, SaturatedFat 1, Cholesterol 9.1, Sodium 170.3, Carbohydrate 21.8, Fiber 2.9, Sugar 4.9, Protein 2.7

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