BRAISED RED CABBAGE
Provided by Damaris Phillips
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside.
- In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately.
ROSEMARY BRAISED RED CABBAGE WITH KABANOS
Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side
Provided by Good Food team
Categories Dinner, Side dish
Time 2h10m
Number Of Ingredients 10
Steps:
- Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper.
- Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.
- Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.
Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.64 milligram of sodium
ROSEMARY SPICED NUTS
These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
Provided by Peter Mcquaid
Categories easy, quick, finger foods, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
- While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
SPICED RED CABBAGE
When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.
Nutrition Facts :
STICKY SPICED RED CABBAGE
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
- Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
Nutrition Facts : Calories 137 calories, Fat 3 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.04 milligram of sodium
ROSEMARY-SPIKED CABBAGE
Gordon Ramsay infuses traditional cabbage with a wonderful herb flavour - serve alongside roast duck or Christmas turkey
Provided by Gordon Ramsay
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.
Nutrition Facts : Calories 106 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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