The Best Red Cabbage Ragu Recipes

THE BEST RED CABBAGE RAGU

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.

RED CABBAGE RAGù

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.

RED CABBAGE RAGU WITH SPAGHETTI

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.