Quick Braised Cabbage Recipes

QUICK BRAISED RED CABBAGE WITH CIDER VINEGAR

Steps:

• Cover the cabbage strips in cold water in a large bowl while you prepare the rest of the ingredients.
• Heat the butter in a large pot. Add the onion slices and cook them, stirring frequently under medium heat for about 5 minutes, until they begin to become transparent. Add 2 tablespoons of the apple cider vinegar and cook for another 1 minute. Add the apple pieces and continue cooking for another 2 minutes. (The onions will have cooked for 8 minutes by the end.)
• Drain the cabbage but do not dry it. Add it to the pot in 3 batches, stirring well after each one. Once all the cabbage is stirred in, add the remaining 2 tablespoons of apple cider vinegar, the salt and pepper, and the caraway seeds.
• Stir the ingredients until they are well combined, cover the pot, lower the heat, and let the cabbage cook for 18-20 minutes, stirring occasionally.

QUICK-BRAISED RED CABBAGE AND APPLE

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

BUTTERED-BRAISED CABBAGE

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

CHEF JOHN'S BRAISED RED CABBAGE

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.

BRAISED CABBAGE

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.

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.

QUICK BRAISED CABBAGE WITH PANCETTA

Steps:

• Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.

QUICK BRAISED CABBAGE

Steps:

• Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
• Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
• Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
• Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
• Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
• Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
• Remove and discard cloves, curry leaves, and bay leaf.