Braised Red Cabbage Choux Rouges Braisés Recipes

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BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

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.

CROCKPOT BRAISED RED CABBAGE



Crockpot Braised Red Cabbage image

This is an adapted recipe prepared for the Crockpot Forum challenge of ZWT 8. The original recipe is Braised Red Cabbage (Choux Rouges Braises) recipe #232732 by Bayhill. In addition to adapting the recipe for the crockpot, I added an apple and a bay leaf, used lemon juice instead of vinegar, and added 1 1/2 cups chicken stock.

Provided by PanNan

Categories     Vegetable

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium red cabbage, halved and cored
1 apple, peeled, cored, and chopped
2 tablespoons butter
1 onion, sliced
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1/2 cup red wine
1 1/2 cups chicken broth
1 bay leaf
salt, to taste
black pepper, to taste

Steps:

  • Shred the cabbage and slice the onion.
  • Heat the butter in a large saute pan and saute the onions until soft. Add the sugar and continue to cook the onions until they are nicely brown and carmelized.
  • Place the cabbage and chopped apple in a crockpot. Add the carmelized onion, fresh lemon juice, red wine, chicken broth, bay leaf, salt and pepper to taste.
  • Cover the crockpot and cook on high for 4 - 5 hours until the cabbage is tender.

Nutrition Facts : Calories 135.5, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 260.1, Carbohydrate 19.2, Fiber 4, Sugar 11.7, Protein 3.6

BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)



Braised Red Cabbage (Choux Rouges Braisés) image

Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook.

Provided by Bayhill

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium red cabbage, halved and cored
2 tablespoons butter
1 onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1/2 cup red wine
salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 350F degrees (175C degrees).
  • Shred cabbage.
  • Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
  • Add sugar. Cook, stirring constantly, until sugar caramelizes.
  • Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
  • Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
  • Remove lid toward end of cooking time if cabbage is very moist.
  • Taste for seasoning, adding a little more sugar or vinegar if necessary.
  • Serve hot.

BRAISED RED CABBAGE



Braised Red Cabbage image

Make and share this Braised Red Cabbage recipe from Food.com.

Provided by Sgt. Pepper

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 red cabbage (2 to 2 1/4 lbs)
1 large onion, cut thin slices
1/2 cup currants
3 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil
1/2 cup chicken stock, plus more

Steps:

  • Cut out core of cabbage and discard any tough or discolored outside leaves.
  • Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
  • You should have about 12 cups.
  • Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
  • Bring to boil over high heat, then cover.
  • Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
  • (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
  • Comments: You can vary this dish to suit your taste or ingredients on hand.
  • Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.

Nutrition Facts : Calories 133.1, Fat 2.8, SaturatedFat 0.4, Cholesterol 0.6, Sodium 456.1, Carbohydrate 26.8, Fiber 4.1, Sugar 19.1, Protein 3.2

BRAISED RED CABBAGE



Braised red cabbage image

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories     Side dish

Time 2h20m

Number Of Ingredients 7

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

Steps:

  • Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

Steps:

  • Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
  • Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

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