Red Wine Braised Cabbage And Onions Recipes

BRAISED RED CABBAGE WITH RED ONION AND APPLES

Braised Red Cabbage with Red Onion and Apples image

Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.

Provided by Lennie

Categories Apple

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped red onions
8 cups thinly sliced red cabbage
2 cloves garlic, minced
2 apples, peeled & cored & chopped
1 cup chicken stock
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 bay leaf
salt and pepper

Steps:

In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
Stir in cabbage, garlic and apples.
Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
Stir in stock, vinegar, sugar and bay leaf.
Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
Remove bay leaf and season with salt and pepper to taste.

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

Ingredients

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

WINE-BRAISED RED CABBAGE

Wine-Braised Red Cabbage image

Categories Wine Fruit Potato Vegetable Side Braise Christmas St. Patrick's Day Apple Bacon Red Wine Winter Oktoberfest Cabbage Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons (1/4 stick) butter
2 1/2 cups thinly sliced red cabbage
1/2 cup chopped peeled Granny Smith apple
1/4 cup chopped red onion
1 bacon slice, chopped
1/4 cup dry red wine
2 tablespoons red wine vinegar
1/2 cup finely grated peeled russet potato
1 tablespoon honey

Steps:

Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.

CHEF JOHN'S BRAISED RED CABBAGE

Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

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.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

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

Ingredients

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

RED WINE-BRAISED CABBAGE AND ONIONS

Red Wine-Braised Cabbage and Onions image

This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Categories Fruit Onion Vegetable Side Braise Thanksgiving Vegetarian Vinegar Apple Red Wine Fall Vegan Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

3/4 stick (6 tablespoons) unsalted butter
1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
2 cups dry red wine (from a 750-ml bottle)
2 cups water
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
10 whole black peppercorns
2 whole cloves
1 Turkish or 1/2 California bay leaf
Special Equipment
a 6-inch square of cheesecloth; kitchen string

Steps:

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
Discard cheesecloth bundle and season cabbage with salt and pepper.

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