n DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine
Slice thinly the red cabbage and place water (I used
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 coarse salt and ground pepper. Add cider 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.
il until translucent, then add red cabbage and mushrooms and cook until
In large saucepot, heat oil over medium heat.
Add red cabbage and cook 5 minutes until wilted, stirring occasionally. Add chicken broth, salt and pepper.
Bring to a boil over high heat. Reduce heat to low; cover and cook mixture 20 minutes. Carefully drain off any excess liquid; leave pot off heat.
Add balsamic vinegar and brown sugar to cabbage; toss mixture until braised cabbage is well coated.
Just before serving, stir in toasted pecan halves.
Serve immediately.
Place large skillet over medium heat; add butter and melt.
Add sliced onions and cook until softened and translucent (do not allow onions to brown).
Add the red cabbage slices, salt, sugar and sliced apples, stir to combine.
Add the two onion quarters stuck with cloves.
Pour in the red wine vinegar and red wine.
Cover and let braise over low heat until cabbage is soft and nearly all the liquid has been absorbed, about 1 1/2 hours.
Taste for seasoning.
ark brown.
Add the red cabbage and cook for 5 minutes
Wash and chop quite finely the red cabbage.
Heat a large pan on the stove top and melt the butter being careful not to burn it.
Add the cabbage and fry in the butter till soft.
Add the vinegar and mix well.
Then sprinkle the cinnamon all over and mix.
Enjoy.
Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender.
Top with parsley and serve.
b>red wine, vinegar and 2/3 cup of water. Add the cabbage
br>Add port, vinegar, and cabbage to the onion-apple mixture
Cut out core of cabbage and discard any tough or
Season the rabbit legs. Heat the oil in a heavy-bottomed pot or dutch oven and add the rabbit. Sear, turning, for 3-4 mins. Add the onion and mix well. Add the stock, vinegar, apple butter and pumpkin pie spice then cover and simmer for 1 hour 30-45 mins.
Remove the rabbit from the pan and keep warm. Bring the sauce to a boil. Add the gravy and sugar and season. Simmer, stirring, for 2-3 mins. Serve the rabbit legs with the gravy, some potato dumplings and red cabbage.
Preheat oven to 170 degrees C (340 F)
Core and chop the cabbage.
Peel & slice onions.
Peel, core & finely chop apples.
Combine all ingredients in pot.
Cover and place in preheated oven for 1.5 to 2 hours, stirring occasionally and checking to ensure it has enough moisture. Add a small amount of water if needed.
Season with salt and pepper to taste.
minutes. Set aside.
Braised red cabbage with apples:
Saute onion
Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
Reduce the heat to medium low, add the onion, and saute it until golden.
Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
Place sausage links and potatoes on top of cabbage mixture.
Season with salt and pepper, then pour beer all over.
Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
Taste to adjust seasonings.
-4 mins. Add the cabbage then cover and simmer for
Saute onions in oil.
Add garlic when onion is tender.
Fold cabbage into onions, along with all other ingredients.
Cover saucepan and boil 10 to 15 minutes, stirring occasionally until cabbage is just tender.
Add a little more broth or water, if liquid evaporates before cabbage is done.
Toss with parsley and serve.
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.
1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.
2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.