Heat 2 tbsp of oil in a saucepan and saute the onion until soft. Pour in the vinegar, the remaining oil and 1/2 cup of water. Add the thyme leaves, bring to a boil and add the red cabbage and a pinch of sugar. Mix well and season to taste. Remove from the heat and leave to cool for 2 hours.
Dry roast the sunflower seeds in a frying pan. Mix the red cabbage, apple, green onions, and feta. Garnish with thyme.
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
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.
AY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine
eat to medium-high; add cabbage, cider, 1/4 teaspoon salt
cook and stir onion and apple until onion is translucent and
Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.\n Watch Now
Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.\n Watch Now
Shred the cabbage.
Peel and slice the apple.
Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
Mix in the dry vermouth, vinegar and sugar.
Cover and cook for 30 minutes.
Taste and adjust seasonings if necessary.
Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
Goes well with pork or game dishes.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
ixture.
Rinse and wash red cabbage. Quarter and remove the trunk
Combine red cabbage, celery root, carrot, and green onions in a large bowl.
Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.
Combine cabbage and apple; set aside.
Combine vinegar and next 5 ingredients in a jar.
Add caraway seed; cover tightly and shake vigorously.
Drizzle over cabbage; toss gently.
Cover and chill thoroughly.
Serve on red cabbage leaves.
Contains 1/4 g fat, o mg cholesterol and 99 mg sodium.
deseed and slice the apple. Wash the red cabbage, quarter, remove and discard
Discard outer leaves of the red cabbage and ut into quarters. Cut
In a
large heatproof bowl, combine the cabbage, apple, green pepper and onion and toss well to mix; set aside.
Melt butter in saucepan.
Add onion and cabbage; stir.
Fry 1 to 2 minutes.
Add boiling water as needed (not much).
Add apple pieces; stir.
Add pepper, bay leaf and cloves and stir.
Add boiling water, about 1 cup.
Stir, cover and simmer about 1/2 hour.
Check for water often.
Stir repeatedly.
Add sugar and vinegar; stir.
Taste for sour-sweetness.
(Leftover red cabbage reheated tastes extra good!)
In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well.
In small bowl, mix mayonnaise, sugar and vinegar.
Pour over cabbage mixture and mix well.
Refrigerate at least 1 hour before serving.
Just before serving, mix in red cabbage.
In a heavy pot, place 1/4 shredded cabbage, apple, and onion. Note:
Four individual layers will be formed.
Sprinkle each layer with salt, pepper, and sugar.
Repeat layers.
Pour vinegar over completed layers.
Cook slowly, until cabbage is tender and has a glazed look (approx. 1 1/2 to 2 hours).
If needed, add more vinegar and seasoning to taste.
Serve HOT.
In order for the seasonings to permeate the dish, it is better if cooked a day or two before serving.
This dish may be frozen.
Slice thinly the red cabbage and place water (I used