SMALL BATCH RED CABBAGE FOR TWO
Make and share this Small Batch Red Cabbage for Two recipe from Food.com.
Provided by PalatablePastime
Categories Apple
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute cabbage, onion and apple in butter in butter until softened.
- Season with salt and pepper; stir in water and balsamic vinegar and simmer, covered, over low heat 35-45 minutes until tender.
- Stir in jelly and allow to melt; cook further until any excess water evaporates.
Nutrition Facts : Calories 269, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 149.1, Carbohydrate 41.2, Fiber 5.1, Sugar 28.2, Protein 2.5
CABBAGE ROLLS FOR 2
The hardest part is seperating the cabbage leaves from the head but otherwise a tasty cabbage recipe for 2
Provided by budgiesntiels
Categories < 4 Hours
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
- Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
- Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
- Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
- Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
- Beginning from the cut end, roll up to completely enclose the filling.
- Place seam side down in a greased baking dish.
- Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
- Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.
AMISH SWEET AND SOUR RED CABBAGE
Make and share this Amish Sweet and Sour Red Cabbage recipe from Food.com.
Provided by malcolm
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan, cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid at the end of the cooking period to cook off some liquid.
- If sauerkraut is not served at a holiday table, this might be a very delicious substitute. The addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones. This can be made in advance and reheated.
- For vegetarians, substitute a LITTLE smoke flavor for the bacon.
Nutrition Facts : Calories 189.9, Fat 8.7, SaturatedFat 2.9, Cholesterol 12.9, Sodium 277.4, Carbohydrate 25.8, Fiber 2.6, Sugar 20.9, Protein 3.3
DAD'S RED CABBAGE
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.
RED CABBAGE RAGù
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
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.
CREAMY RED AND GREEN CABBAGE
This traditional side gets a colorful update with a mix of red and green cabbages.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large stockpot of water to a boil; add 2 teaspoons salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.
- Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant, about 2 minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has slightly thickened, about 5 minutes.
- Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.
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