Braised Red Cabbage With Orange Recipes

PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES

Steps:

• 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

CHRISTMAS RED CABBAGE

Steps:

• Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
• Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

BRAISED RED CABBAGE WITH APPLES

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.

BRAISED RED CABBAGE

Steps:

• Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
• Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
• Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.

BRAISED RED CABBAGE WITH ORANGE

Steps:

• Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
• Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.

RED CABBAGE WITH PORT, PRUNES & ORANGE

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
• Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there's still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.

DUCK L'ORANGE WITH BRAISED RED CABBAGE

Steps:

• Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
• Preheat oven 190°C.
• Score duck breasts by making a criss-cross pattern on the skin only.
• NOTE: Do not pierce the meat.
• Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
• Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
• In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
• To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
• To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
• NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
• NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
• NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!

BRAISED RED CABBAGE

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.

BRAISED RED CABBAGE WITH CIDER & APPLES

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.