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.
ixture.
Rinse and wash red cabbage. Quarter and remove the trunk
Heat oil in a large non-stick skillet over medium-high heat until hot but not smoking.
Add cabbage and shallots and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes.
Stir in salt, lemon juice, and vinegar. Season with pepper.
Cook until cabbage has wilted and shallots have softened, 10-12 minutes more.
Stir in raisins and serve.
Quarter cabbage, slice into 1/4-inch
Slice thinly the red cabbage and place water (I used
Cut cabbage into quarters, then coarsely shred.
In a large frypan, heat oil and bacon fat (or butter if using).
Add in onions, and saute until tender (about 5 minutes).
Add in shredded cabbage, brown sugar, vinegar, bay leaf (if using) and stock; simmer uncovered for about 20-25 minutes.
Cover the pan and cook for about another 30 minutes, stirring occasionally or until cabbage is desired tenderness.
Stir in apples and apple butter or apple sauce.
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
Remove outside leaves of cabbage.
With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and saute.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir.
Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Heat a skillet over med-high. Add oil and onion and saute 2 minute.
Add cabbage and turn in pan, sauteing til it wilts, 3-5 minute.
Add vinegar and sprinkle with sugar. Mix well.
Season with mustard seed, salt and pepper. Reduce heat and let cook 5-10 min more, sirring occasionally.
he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa
In a 12-inch skillet over medium heat, melt butter.
Add green and red cabbage, onion, salt, pepper sauce and pepper.
Cook 10 to 15 minutes until tender, stirring occasionally.
Serves 4.
0 mins.
For the cabbage, peel the oranges and remove
In a medium saucepan, melt butter over medium heat.
Add cabbage, cover, and cook, stirring occasionally, until tender, 30 to 35 minutes.
Add maple syrup, and cook for 5 minutes.
Season with salt and pepper.
aute the sliced onion and red cabbage. Add the sugar and bay
br>Meanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon
Season to taste. Mix the cabbage, walnuts and orange segments. Slice
hour.
Mix the cabbage with a large pinch of
Combine red cabbage, vinegar and orange juice. Season.
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.
0 mins.
For the red cabbage and quince, place 1 cup