efore serving, wipe the meat with a damp cloth, and then
Discard outer leaves of the red cabbage and ut into quarters. Cut
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.
th sides of the ribs with salt and pepper then place
In a large skillet over medium-high heat, heat olive oil.
Add cabbage, paprika and caraway seeds; saute for roughly 10 minutes, until cabbage is soft, but still has a bit of a crunch.
Combine mustard and apple cider and add to cabbage. (Note: You might want to start with somewhat less than a full cup of apple cider, and add the remainder if it's needed.) Cook for another few minutes, until most of the cider has been reduced or absorbed by the cabbage.
Serve immediately.
Mix the strips of cabbage with the vinegar and sugar. Season
Trim outer leaves from cabbage; cut into fourths and remove the inner core; slice cabbage thinly.
Add enough water to cover bottom of large saucepan or dutch oven by about 1 inch; cover and bring to a boil.
Add cabbage; cover and return to a boil; then lower heat and simmer, covered, stirring occasionally until cabbage is tender, about 30 minutes.
Add apples to kettle and cook 10 minutes more.
Drain excess liquid from pan, if any.
Stir in vinegar, butter, brown sugar, and pepper.
Mix until well blended and serve.
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.
il until translucent, then add red cabbage and mushrooms and cook until
In Dutch oven, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels to drain.
In drippings, saute onion and apple until tender.
Stir in the remaining ingredients.
Bring to a boil.
Reduce ehat; cover and simmer fo r30 minutes or until tender.
Stir in reserved bacon.
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.
In a large frying pan, heat olive oil over medium heat. Add onion and cook 3-5 minutes, until soft.
Add red cabbage to pan and cook, tossing, for 2-3 minutes, until color turns bright and cabbage is coated in oil.
Cover and cook 6-8 minutes, until cabbage is crisp tender. Stir in olives and vinegar. Season to taste with salt and pepper.
Sautee red cabbage, onion and garlic in oil until it just begins to wilt, several minutes.
Add water, salt, pepper, and cinnamon and stir until mixture shrinks down into the pan.
Add sliced sausage, raisins, pomegranate juice and pomegranate molasses and sugar,stirring well.
Cover and simmer over low heat for 30 minutes, or until cabbage is tender and flavorful.
Garnish with toasted nuts, if desired.
ort, vinegar, and cabbage to the onion-apple mixture; stir to combine
ach steak tightly and secure with wooden skewers.
Sear the
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.
Melt the butter in a large, heavy pot or Dutch oven over medium heat. Add the onions and cook for 4-5 mins until translucent. Add the cabbage, wine, apple juice, vinegar, bay leaves, cinnamon, cloves and sugar. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 50-60 mins. Add the apples 15 mins before the end of cooking time. Taste and, if necessary, add more vinegar, sugar and salt. Remove the bay leaves and cinnamon sticks and serve.
horoughly.
Season the meat with the salt& pepper& then dip
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.