BALSAMIC-BRAISED RED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.
RED CABBAGE SLOW SLAW
This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!
Provided by Lynn Edwards
Categories Salad Coleslaw Recipes No Mayo
Time P2DT1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Put sliced cabbage into a large sealable plastic bag.
- Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
- Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
- Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 18.3 g, Fat 13.7 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 1016.6 mg, Sugar 12.5 g
COLE SLAW WITH BALSAMIC VINAIGRETTE RECIPE - (3.8/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Assemble the cabbage and shredded carrots in a large bowl. In a small bowl, mix together the first 6 ingredients of the dressing. Slowly add the olive oil, while whisking vigorously to create an emulsion. Season with salt and pepper to taste.
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