Nigella Lawson Red Cabbage Slaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED CABBAGE WITH POMEGRANATE JUICE



Red Cabbage with Pomegranate Juice image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 3h20m

Yield 10 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
1 red onion, peeled and halved
Scant 1 tablespoon kosher salt or 1 teaspoon table salt
2 red apples
1 head red cabbage
3 tablespoons packed soft dark brown sugar
2 teaspoons ground allspice
3 cups pomegranate juice

Steps:

  • Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning.
  • While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes.
  • Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan.
  • Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then.
  • To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes.

SWEET AND SOUR SLAW



Sweet and sour slaw image

Here is an exercise in chopping meditation for you! There is much to slice, but you end up with a bright tangle of slaw that feeds a crowd and has enough zing in it to bring a table of cold cuts to life.

Provided by Nigella Lawson

Categories     Side dishes

Yield Serves 10-12

Number Of Ingredients 12

1 red cabbage (approx. 800g/1lb 12oz), halved
4 fat or 6 skinny spring onions, trimmed
2 red peppers, membranes and seeds removed
1 yellow pepper, membranes and seeds removed
1 orange pepper, membranes and seeds removed
1 red chilli, seeds removed
large bunch (approx. 100g/3½oz) fresh coriander
250ml/9fl oz pineapple juice, from a carton
2 limes, preferably unwaxed
1½ tbsp sea salt flakes, or to taste
2 tsp toasted sesame oil
2 tsp maple syrup

Steps:

  • Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn't big enough.
  • Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage.
  • Cut the peppers into very thin slices. Add to the cabbage and spring onions.
  • Finely chop the red chilli, and do the same with the coriander - stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl.
  • In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw.

NIGELLA LAWSON'S RED CABBAGE



Nigella Lawson's Red Cabbage image

Provided by Nigella Lawson

Categories     side dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, peeled, halved and thinly sliced into half-moons
Scant tablespoon Maldon salt (available at specialty food stores), or more as desired
1 red cabbage, finely shredded (about 10 cups, loosely packed)
3 tablespoons light brown sugar
1 1/2 cups red wine
1/2 cup freshly squeezed orange juice
1/4 teaspoon allspice, or more as desired
2 apples

Steps:

  • Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
  • Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
  • Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 394 milligrams, Sugar 14 grams

NEW ORLEANS COLESLAW



New Orleans Coleslaw image

This is my accompaniment of choice for the buttermilk chicken. Indeed, I have even converted fiercely committed anti-coleslawers with it. I can't remember why I call it my New Orleans Coleslaw now (I've been making it, or a version of it, for so long) but I think it has something to do with all the wonderful pecan trees I saw when I was there. Do serve a potato salad alongside if you want: you see, in the picture, some baby new potatoes doused in olive oil, salt and a little lime juice, shaken about in a mustard jar.

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 head white or savoy cabbage, weighing about 2 pounds before trimming
2 carrots
2 sticks celery
4 scallions
1 cup best quality, preferably organic, store-bought mayonnaise
4 tablespoons (1/4 cup) buttermilk
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
Salt and freshly ground black pepper
2/3 cup pecans, fairly finely chopped

Steps:

  • Trim and shred the cabbage; you can do this either by hand or with a food processor.
  • Peel and grate the carrots, and finely slice the celery and scallions.
  • Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
  • Season with salt and pepper and toss with the chopped nuts.

RED CABBAGE WITH CRANBERRIES



Red Cabbage with Cranberries image

The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they - most desirably - help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating. Even a small red cabbage seems to make enough to feed an army, but I can't see the point of leaving half a red cabbage lingering in the fridge. If you're feeding less than a crowd, just stash what you don't need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 8-10

Number Of Ingredients 9

1 small head - approx. 800 - 900 grams - red cabbage (sliced)
1 large or 2 small - approx. 200 grams - red onions (peeled and sliced into thin half-moons)
2 x 15ml tablespoons soft dark brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
150 grams dried cranberries
250 grams fresh or frozen cranberries
4 teaspoons sea salt flakes
750 millilitres apple juice (from a carton)

Steps:

  • Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir. Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½ - 2 hours, or until tender.

PICKLED RED CABBAGE



Pickled Red Cabbage image

Soft, soused, slow-braised red cabbage has been part of my Christmas table forever. I will never forsake it (and do check out the tangy version with cranberries) but I have come to the conclusion that this pickle is now every bit as essential to my season's eatings. It's barely any work to make and is so much better than the pickled red cabbage that you buy from a shop. I do think it makes a difference using the raw, unfiltered vinegar, which is labelled rather tautologically 'apple cider vinegar', but if all you have is regular cider vinegar, go ahead; indeed, any vinegar would work here. I pair the cider vinegar with actual cider but should you not want to use cider itself, then replace it with apple juice. This doesn't make a huge amount, but it is a condiment rather than a vegetable accompaniment, and is as wonderful with the Norwegian Roast Pork Ribs as it is with cheese and cold cuts, or, indeed, any leftovers that might need a bit of a zhuzh. Anyway, I can't help thinking that you will soon find yourself making up batches of this ludicrously purple pickle in regular rotation. You need to make this 2 days (or up to 3 weeks) before you eat it. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Makes: 1 x 750ml / 3 cup jar

Number Of Ingredients 11

500 grams red cabbage
35 grams fine sea salt
200 millilitres medium dry cider (or apple juice)
400 millilitres raw, unfiltered apple cider vinegar
2 x 15ml tablespoons caster sugar
2 teaspoons peppercorns
2 teaspoons juniper berries
1 teaspoon mustard seeds
½ teaspoon dried thyme
2 fat cloves of garlic
25 grams fresh ginger

Steps:

  • Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it's come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don't mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.

More about "nigella lawson red cabbage slaw recipes"

NIGELLA'S ALL-STAR CHRISTMAS PART 2: CHRISTMAS COLESLAW
nigellas-all-star-christmas-part-2-christmas-coleslaw image
Web 2014-11-30 Finely slice the fennel, then combine the cabbage, onion, beetroot and fennel in a big bowl. Mix the chutney, mayonnaise, garam masala and buttermilk (or yoghurt) in a bowl.
From dailymail.co.uk
See details


NIGELLA LAWSON'S RED CABBAGE - DINING AND COOKING
nigella-lawsons-red-cabbage-dining-and-cooking image
Web 2015-07-20 Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes. Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. …
From diningandcooking.com
See details


RED SEASONAL SALAD | NIGELLA'S RECIPES | NIGELLA LAWSON
Web Add the sugar, vinegar, lime juice, fish sauce and vegetable oil. Peel and finely slice the red onion into half moons and add it to the mixture in the bowl, grind over some black pepper …
From nigella.com
See details


NIGELLA LAWSON RECIPES | NIGELLA LAWSON - FOOD NETWORK
Web Red Cabbage with Pomegranate Juice. Recipe courtesy of Nigella Lawson. 5 Reviews. ... Recipe courtesy of Nigella Lawson. On TV See Full Schedule. Worst Cooks in America, …
From foodnetwork.com
See details


SWEET AND SOUR SLAW - THE HAPPY FOODIE
Web Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage. 3. Cut the peppers into very thin …
From thehappyfoodie.co.uk
See details


NIGELLA'S RECIPES | NIGELLA LAWSON
Web Radicchio, Chestnut and Blue Cheese Salad with a Citrus, Grain Mustard and Honey Dressing. By Nigella. Photo by Petrina Tinslay.
From nigella.com
See details


RED CABBAGE | NIGELLA'S RECIPES | NIGELLA LAWSON
Web Red Cabbage. by Nigella. Featured in FEAST. Unfortunately this recipe is not currently online. You can find it in…. FEAST. 2004.
From nigella.com
See details


NEW ORLEANS COLESLAW | NIGELLA'S RECIPES | NIGELLA LAWSON
Web Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, and finely slice the celery and spring onions. Whisk together the mayonnaise, …
From nigella.com
See details


RED CABBAGE SLAW NIGELLA : CABBAGE (GREEN, RED, SAVOY) ARCHIVES …
Web 2022-02-27 Ingredients · 1 red cabbage (approx. Nigella lawson's gorgeous slaw recipe makes for a deliciously zingy and. 800g), halved, 4 fat or 6 skinny spring onions, …
From quick-office-team-building-activities.blogspot.com
See details


NIGELLA LAWSON’S RED CABBAGE WITH CRANBERRIES RECIPE
Web 2021-11-28 250g fresh or frozen cranberries. 4 tsp sea salt flakes. 750ml apple juice from a carton. Put all the ingredients into a large, heavy-based pan that comes with a lid, and …
From you.co.uk
See details


NIGELLA LAWSON'S RED CABBAGE RECIPE - FOOD NEWS
Web Sauté gently until onion is softened but not colored. Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely …
From foodnewsnews.com
See details


NIGELLA RED CABBAGE SLAW RECIPE - SHARE RECIPES
Web Red Cabbage with Cranberries Nigella's Recipes Nigella . Method Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir. Bring to the boil …
From share-recipes.net
See details


NIGELLA'S RED CABBAGE WITH CRANBERRIES | NIGELLA LAWSON RECIPES ...
Web Nigella's red cabbage with cranberries. Sarah Parkin. 225 followers Paleo Christmas ... Nigella Lawson Recipes Christmas. ... Red Cabbage Recipes. Nigella Lawson, At My …
From pinterest.com
See details


NIGELLA LAWSON RED CABBAGE RECIPES ALL YOU NEED IS FOOD
Web 3 tablespoons olive oil (not extra-virgin) 1 large onion, finely diced: 3 fat cloves garlic, minced or grated: 1 3/4 cups kidney beans, reserving the liquid in the can
From stevehacks.com
See details


Related Search