Red Cabbage Ragù Recipes

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

THE BEST RED CABBAGE RAGU



The Best Red Cabbage Ragu image

Red cabbage is one of those vegetables that most people seem to only enjoy at Christmas or with a roast. But red cabbage is so much more. It's meaty, rich and so versatile. In this recipe it forms a great backing for this rich and decadent ragu sauce.

Provided by hugo

Categories     Main Course     Side Dish

Time 45m

Number Of Ingredients 14

1/2 Red Cabbage (500g)
1 Large Onion
2 Cloves Garlic
1 Teaspoon Paprika
1/2 Teaspoon Cinnamon
1 Teaspoon Oregano
2 Teaspoons Sugar
1 Tablespoon Plain Flour
2 Tablespoons Soy Sauce
1 (400g) Can Chopped Tomatoes
180 ml Red Wine
500 ml Vegetable Stock
2 Tablespoon Olive Oil
1 Tablespoon Tomato Paste

Steps:

  • Slice the cabbage into thin 1/2 cm ribbons. Peel and chop the onion and garlic. Heat the olive oil in a large deep frying pan or saucepan over a medium heat.
  • Toss in the onion and garlic and cook until the onion is see-through. Add the spices (cinnamon, oregano, paprika) and flour to the pan and stir to evenly combine with the onion.
  • Tip the sliced red cabbage into the pan and fry for a few minutes before adding the soy sauce, red wine, tomato paste and sugar. Increase the pan heat to high and reduce the wine till it just coats the bottom of the pan.
  • Pour in the chopped tomatoes and stock and bring the pan to the boil. Turn down the heat and simmer. Cook for 30 minutes, stirring occasionally, until the cabbage is soft and the sauce is nice and thick.

Nutrition Facts : Calories 198 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 1187 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

RED CABBAGE RAGU WITH SPAGHETTI



Red Cabbage Ragu With Spaghetti image

A twist on the classic ragu. The red cabbage and wine adds a fruity depth to this traditional dish.

Provided by user

Categories     Main Course     Pasta

Time 40m

Number Of Ingredients 15

1/2 Medium Red Cabbage
1 Clove Garlic
2 Medium Onion
2 Medium Carrot
2 Stick Celery
150 ml Red Wine
500 ml Vegetable Stock
1 Tablespoon Tomato Paste
1 (400g) Can Chopped Tomatoes
1 Tablespoon Dry Oregano
1 Tablespoon Fresh Thyme (de-stalked and chopped)
2 Leaves Bay Leaf
2 Tablespoon Fresh Basil
200 g Spaghetti
2 Tablespoon Olive Oil

Steps:

  • Finely dice the celery, carrot and onion. Heat the olive oil in a large pan over a medium heat add the garlic, crushed, and fry for a few moments. Then add the chopped vegetables. Fry the mixture for around 3 - 5 minutes until the vegetables have softened.
  • Slice the red cabbage into ribbons and combine with the rest of the vegetables in the pan. Cook for a further 2 - 3 minutes, until the cabbage begins to soften. Add the tomato paste, thyme and oregano and fry for an additional minute. Then pour in the wine, increase the heat of the pan and reduce the wine till it just coats the pan.
  • Pour in the chopped tomatoes and stock. Bring to the boil, then turn down the heat and simmer for around 25 minutes.
  • When the vegetables have around 10 minutes left. Boil a pan of salted water and add the spaghetti. Cover and simmer for 8 - 10 minutes or until the pasta is aldente.
  • Drain the pasta and serve onto individual plates. Spoon a portion the ragu over each, finishing with a little chopped basil.

Nutrition Facts : Calories 367 kcal, Carbohydrate 59 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 605 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

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

SAUTEED RED CABBAGE



Sauteed Red Cabbage image

For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Steps:

  • Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

RED CABBAGE RAGù



Red Cabbage Ragù image

What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren't too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead.

Provided by Ali Slagle

Time 1h

Yield 4 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4 1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri

Steps:

  • In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
  • Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
  • Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
  • Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
  • In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
  • When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.

SAUSAGE & MUSHROOM RAGU



Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
  • Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

More about "red cabbage ragù recipes"

25 OF THE BEST RED CABBAGE RECIPES - FOOD NETWORK
25-of-the-best-red-cabbage-recipes-food-network image
Web May 27, 2021 Sauteed Red Cabbage This simple recipe from Rachael Ray is the best way to showcase the natural flavors of red cabbage. …
From foodnetwork.com
Author By
See details


BEST EVER FRENCH BRAISED CABBAGE | THE WIMPY …
best-ever-french-braised-cabbage-the-wimpy image
Web Oct 2, 2016 Prep. Dice the onion and thinly slice the cabbage using a sharp chef's knife. Sauté. Melt the butter in a sauté pan over medium-high heat, and add the diced onion, caraway seeds, and salt. Sauté until the …
From thewimpyvegetarian.com
See details


RAGù RECIPES - GREAT ITALIAN CHEFS
rag-recipes-great-italian-chefs image
Web Paccheri with seafood ragù. by Pasquale Torrente. Duck ragù with bigoli. by Valeria Necchio. Passatelli with vegetable ragù. by Luca Marchiori. Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù. by …
From greatitalianchefs.com
See details


14 RED CABBAGE RECIPES FOR FALL - THE SPRUCE EATS
14-red-cabbage-recipes-for-fall-the-spruce-eats image
Web Jan 14, 2021 Red cabbage is a great accompaniment to sausage, but as part of slow braise with beer it's even more delicious. Crisp up the bacon, and then add the onion and cabbage to the same pot so the pork fat …
From thespruceeats.com
See details


RED CABBAGE RECIPES
red-cabbage image
Web Quick-Pickled Red Cabbage (Atchara) Sauteed Red Cabbage with Mushrooms and Spinach 1 Rating Szybka Surowka z Czerwonej Kapusty (Polish Red Cabbage Slaw) 1 Rating Beef and Red Cabbage Soup 3 …
From allrecipes.com
See details


RED CABBAGE RECIPES - MARTHA STEWART
red-cabbage-recipes-martha-stewart image
Web Red cabbage recipes Find delicious red cabbage slaw, salads, soups, braised red cabbage, pasta and meat dishes with cabbage, and more recipes!
From marthastewart.com
See details


15+ EASY RED CABBAGE RECIPES - EATINGWELL
Web Dec 9, 2021 Sautéed Red Cabbage with Shallots & Hazelnuts This pan-fried cabbage recipe gets tons of savory flavor from shallots and a delicious nutty crunch from …
From eatingwell.com
See details


PERFECT ROASTED CABBAGE RECIPE - COOKIE AND KATE
Web Apr 3, 2021 1 pound red or green cabbage* (about 1 small cabbage or ½ medium) 2 tablespoons extra-virgin olive oil ¼ teaspoon fine salt Instructions Preheat the oven to …
From cookieandkate.com
See details


RED CABBAGE RAGù | PCSMITH | COPY ME THAT
Web 1 medium red cabbage (1½ to 2 pounds), cut through the core into 6 wedges
From copymethat.com
See details


15 RED CABBAGE RECIPES YOU’LL LOVE - TASTE OF HOME
Web Jan 28, 2019 Red Cabbage With Bacon If you’ve braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with …
From tasteofhome.com
See details


RED CABBAGE RECIPE - BBC FOOD
Web Method Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring...
From bbc.co.uk
See details


AIR-FRYER CABBAGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Apr 25, 2023 Directions. Preheat air fryer to 400°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. In batches, place …
From tasteofhome.com
See details


EASY SLOW COOKER RED CABBAGE - EFFORTLESS FOODIE
Web Jul 23, 2021 Add 100g of dried cranberries to the red cabbage for a delicious sweet taste. Add the juice of 1 orange or lemon. Grate in a small amount of fresh nutmeg. Add a …
From effortlessfoodie.com
See details


RED CABBAGE RECIPES - BBC FOOD
Web Try shredding red cabbage finely and braising it for two to three hours with oil, spices, red wine vinegar, apple, stock and brown sugar for a sticky, caramelised side dish to game …
From bbc.co.uk
See details


THE BEST RED CABBAGE RAGU - A HEARTY & WARMING RECIPE!
Web Nov 18, 2020 The Best Red Cabbage Ragu - A Hearty & Warming Recipe! - YouTube 0:00 / 9:33 The Best Red Cabbage Ragu - A Hearty & Warming Recipe! Lowly Food …
From youtube.com
See details


HOMEMADE RED CABBAGE COLESLAW | GOODTO
Web 22 hours ago Put the cabbage in a large bowl with the carrots, spring onions, and dill, reserving a little to sprinkle on top. In a separate bowl, mix the yogurt with the …
From goodto.com
See details


NYT COOKING - RED CABBAGE RECIPES
Web Browse and save the best red cabbage recipes on New York Times Cooking. ... Easy. Shrimp Tacos Yewande Komolafe. 35 minutes. Easy. Coleslaw With Miso Dressing …
From cooking.nytimes.com
See details


RED CABBAGE RAGù RECIPE | EAT YOUR BOOKS
Web Red cabbage ragù from The New York Times Cooking by Ali Slagle. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) red cabbage; garlic; ... If …
From eatyourbooks.com
See details


20+ MOST POPULAR RECIPES IN APRIL 2023 - EATINGWELL.COM
Web Apr 26, 2023 Danielle DeAngelis. Published on April 26, 2023. Share. Tweet. Photo: Photographer: Rachel Marek, Food stylist: Annie Probst. Cheesy quiches, cabbage …
From eatingwell.com
See details


THE BEST RED CABBAGE RAGU - RICH & DELICIOUS RED CABBAGE RECIPE
Web Feb 25, 2022 - A delicious red cabbage recipe that delivers maximum flavour. Cooked in red wine, the red cabbage turns rich & tasty in this "meaty" sauce. Pinterest. Today. …
From pinterest.ca
See details


Related Search