Marian Burross Red Cabbage Recipes

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BRAISED RED CABBAGE WITH APPLES



Braised Red Cabbage With Apples image

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.

Provided by Martha Rose Shulman

Categories     easy, one pot, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
2 tablespoons canola oil
1 small onion, thinly sliced
2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
About 1/3 cup balsamic vinegar
1/4 teaspoon ground allspice
Salt
freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams

PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE



Pickled Duck With Mustard Sauce and Red Cabbage image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 10 servings

Number Of Ingredients 9

2 ducks, 4 1/2 to 5 pounds each
2/3 cups water
1 1/3 cups salt plus 1 1/2 tablespoons
2 cups sugar
2 large bunches parsley
2 bay leaves
Pepper to taste
2 cups chicken stock
Kale and gooseberries for garnish

Steps:

  • Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
  • Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
  • Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
  • To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
  • Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.

RED CABBAGE, APPLES AND RICE



Red Cabbage, Apples And Rice image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup raw rice
2 cups water
2 large onions, finely chopped
2 tablespoons canola or corn oil
2 teaspoons ground cumin
4 green apples, cored and coarsely cubed
4 cups shredded red cabbage
2 tablespoons coarsely shredded fresh ginger
12 prunes, pitted and quartered
2 cups apple juice or cider

Steps:

  • Bring rice and water to boil. Reduce heat and simmer rice, covered, until water is absorbed and rice is tender, 17 minutes total.
  • Meanwhile, saute onions in hot oil until they begin to brown. Stir in cumin and apples and saute until apples begin to brown.
  • Add the cabbage, ginger, prunes and apple juice, and bring to boil. Cook covered over high heat about 5 minutes; remove cover and continue to cook over medium heat until most of the liquid is absorbed.
  • When rice is cooked, stir it into the cabbage mixture and serve.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 6 grams, Carbohydrate 115 grams, Fat 8 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 35 grams

STEWED RED CABBAGE



Stewed Red Cabbage image

Provided by Marian Burros

Categories     side dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 15

2 pounds red cabbage, cored and finely shredded
1 medium onion, peeled and grated
2 McIntosh or Granny Smith apples, peeled, cored and grated
1 large Bartlett pear, peeled, cored and grated
4 cloves
8 black peppercorns
1/2 cup golden raisins
1/2 cup red currant jelly
1 tablespoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 cinnamon stick
1 bay leaf
1 teaspoon ground nutmeg
1 750-milliliter bottle dry red wine

Steps:

  • Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
  • Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.

MARIAN BURROS'S RED CABBAGE



Marian Burros's Red Cabbage image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 10 servings

Number Of Ingredients 4

2 medium heads red cabbage
5 to 6 tablespoons butter
3 tablespoons plus 2 teaspoons black currant preserves, pureed
4 tablespoons red wine

Steps:

  • Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.
  • Stir in preserves and wine to glaze cabbage.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 49 milligrams, Sugar 10 grams, TransFat 0 grams

BRAISED RED CABBAGE WITH APPLE AND ONION



Braised Red Cabbage with Apple and Onion image

This side goes well with roasted pork or turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1 tablespoon butter
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
4 teaspoons sugar
1/2 cup water

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.

Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g

CAPUNET (STUFFED CABBAGE)



Capunet (Stuffed Cabbage) image

Provided by Marian Burros

Categories     dinner, project, main course

Time 1h25m

Yield 10 rolls

Number Of Ingredients 11

1 medium onion, peeled
1 medium boiling potato, peeled
1 head Savoy cabbage, about 2 pounds
1/2 pound Italian sweet sausage, cooked
3/4 pound roast veal, cooked
Celery leaves from 4 ribs
1 clove garlic, peeled
2 large eggs
1/2 cup grated Parmegiano Reggiano or grana cheese
Salt and freshly ground pepper to taste
Butter for greasing pan

Steps:

  • Preheat oven to 350 degrees.
  • In a medium saucepan place the whole onion, potato and cabbage. Fill to two-thirds with water, cover, and bring to a boil. Simmmer for 30 minutes. Remove the onion, potato and cabbage, and let cool.
  • In a food processor finely chop the onion, potato, sausage, veal, celery leaves and garlic. Mix in the eggs, cheese and salt and pepper.
  • Separate 10 cabbage leaves. Place 1/3 cup of the mixture into the center of each leaf. Fold over opposite ends of each leaf.
  • Place stuffed leaves, folded side down, into buttered shallow baking pan. Bake for 30 minutes. Serve with red or yellow pepper sauce.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 301 milligrams, Sugar 1 gram, TransFat 0 grams

MUSTARDS GRILL'S BRAISED RED CABBAGE



Mustards Grill's Braised Red Cabbage image

Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 large head red cabbage (about 1 pound)
1 tablespoon unsalted butter
1/2 large red onion, julienned
1/2 cup red-wine vinegar, or cider vinegar
1/3 cup firmly packed light-brown sugar
3/4 teaspoon cumin seeds, toasted and ground
3/4 teaspoon coarse salt
3/4 teaspoon freshly ground pepper

Steps:

  • Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.
  • Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
  • Remove from heat, and season with salt and pepper.

SWEET AND SOUR RED CABBAGE AND APPLES



Sweet and Sour Red Cabbage and Apples image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 large clove garlic
12 ounces whole red cabbage or shredded red cabbage
2 teaspoons Oriental sesame oil
2 Granny Smith or other tart apples (about 1 pound)
1/4 cup apple-cider vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
Freshly ground black pepper to taste

Steps:

  • Mince garlic. If using a food processor to grate the cabbage, use it to mince the garlic; otherwise mince by hand.
  • Grate whole cabbage.
  • Heat oil in nonstick pan, and add garlic and cabbage. Saute over medium heat.
  • Meanwhile wash, core and cut apples into bite-size chunks. Add to cabbage mixture, and stir well.
  • Add remaining ingredients. Cover, and cook over low heat, until apples are tender, about 7 minutes.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 35 grams

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