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- ¼ cup peanut oil
- 1 medium red onion, sliced
- 1 cup brown sugar
- 2 organic Granny Smith apples, sliced
- ½ cup red wine vinegar
- 2 cups red wine
- 2 cups orange juice
- 1 cinnamon stick
- 3 teaspoons ginger powder
- Salt and pepper, to taste
- 4 pounds organic red cabbage, julienned
Preheat the oven to 350 degrees.
Heat a heavy casserole over medium heat. Add the peanut oil. Sauté the red onion until translucent. Sprinkle in the brown sugar and cook for a few minutes until it starts to caramelize.
Add the apples and deglaze with the red wine vinegar. Bring to a boil. Add the red wine, orange juice, cinnamon stick, and ginger powder. Season with salt and pepper, to taste. Simmer for 5 minutes.
Add the red cabbage and continue to simmer for about 10 minutes on top of the stove.
Cover the pot with foil and place in the oven for about 45 minutes. Remove from the oven. Taste and adjust seasoning, if necessary.
Braised Red Cabbage with Bacon
Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
How to Store Bacon
How to Freeze Bacon
How to Freeze Pork
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
I have made this several times and I am making this again as I type. It will be paired with a braised brisket finished with a peach glaze as the main event. It is a perfectly wonderful and authentic recipe. I didn't give 4 Forks because I reserve that for recipes that are very high restaurant quality or ones that look like a weird combination of ingredients when you read it, but there is magic and they work wonderfully. This one is just a very sturdy recipe for comfort food like grandma and her sisters used to make.
FANTASTIC! This was one of the highlights of our Thanksgiving meal. Not only did it add a beautiful splash of color to the plate but the slight tang and crunch helped to break up the otherwise rich meal. More than one guest said it was their favorite dish! So easy to make and twice as delicious. I can't wait to make this again and again throughout the winter.
Brought the taste of home (The Netherlands) to my kitchen. Very easy and very tasty. I did not have to add or subtract anything and for once followed the recipe to the ml and it came out wonderful.
This is the third recipe I've tried for red cabbage and it was both easy and delicious. My only change was omitting the bacon and cutting the recipe in half. It had a perfect balance of sweetness and acidity and we ate every last morsel. Served with pork chops and baked potatoes.
This is an absurdly easy and remarkably good side dish. A perfect mixture of sweet and tangy. It will definitely become a part of my regular rotation.
Iɽ never made red cabbage before at home before - this was easy and delicious. Like other reviewers, I omitted the bacon, and thought it didn't need the extra fat. I used about 1/4 c apple cider vinegar and 1/4 c red wine, though I added some white wine vinegar and sea salt towards the end of cooking to bring out the flavors a little more. I thought the blend of sweet and sour was perfect, not too strong - but it's worth starting with less vinegar and then adjusting as the cabbage cooks. Word of warning: this makes A LOT of cabbage, so be ready to feed 4-6 people with it, or eat it for a week .
Easy recipe. Received several compliments on it at a party yesterday.
no need to use bacon, delicious and basic winter feel good recipe, highly recommended.
I've made this dish a number of times and I can say it's always been a hit. My husband is German and red cabbage is a very popular dish in Germany. Every time I've made it for German guests, they've raved. One guest even said it was the best she's ever had. Enjoy!
This was delicious. I used about a 1/4 cup rice vinegar and 1/4 cup apple cider vinegar, plus a splash of white wine.
I am perhaps the greatest chef on the planet and I can say with authority that this braised cabbage is good, but not great. Next time, I will substitute a bit of white wine (perhaps a Chardonnay) for the vinegar which, in the end proved a wee bit strong.
This was really good. I add some red wine in place of some of the vinegar, and use sugar substitute if making it low carb. I omit the butter, seems to be enough bacon fat to do the job.
This was delicious. I made it with a braised Silver Palate ham for New Years Day. I used a little sugar and red wine vinegar when cooking the onions, as if carmelizing them . and then added another splash of red wine vinegar to the cabbage. Cooked it for about 50 minutes, and it was perfect.
Simple and delicious. I had to change the proportions a little bit as the head of cabbage I had was nowhere near 3.5 lbs. But it was really delicious, hubby was raving. Served with a simple pork tenderloin recipe also from this site. It's a keeper. I'm craving it again already.
Too sour. I prefer my red cabbage sweeter.
I left the bacon in as I sauted the onions. I also added some chicken broth and a handful of leftover frozen cranberries and a splash of cream sherry. Very tasty. Reminds me of the cabbage I had with venison tenderloin in a small inn in Germany. I will be serving with roast duck tomorrow night.
This side dish was a hit. Everyone at the table was unsure they would like it and as it turned out they did. I made it as a side dish for a roast pork loin twice and both times people asked me for the receipe. A good addition to a meal of pork or chicken.
Terrific. my family loved it..great side dish.
We really enjoyed this dish at my house. Unlike the other, I did cook it for the whole amount of time. I think the cabbage carmelized - it made it so worth the time!
It was easy and delicious. I did not use bacon to be a bit healthier. I added 1 tbs of honey and I cooked only 40 min. It became a wonderful accompaniment for roasted pork tenderloin.
Very good recipe for red cabbage, probaly doesn't need to cook for so long though.
I haven't made this yet, but I'm planning to. Is is really 1 tablespoon salt? I never add that much to anything!
As good as it gets. Did not have to change anything except I did not cook it 1 3/4 hour. I cooked 30 minutes and it was delicious. It is wonderful with lamb. I think the sweet taste compliments most lamb dishes. Ro WIlliford
So glad I read Chicago's review before cooking this dish. His/her suggestion to reduce cooking time was right on the mark. Even more important though, was the goat cheese crumbled on top. Wow! That addition takes an ordinary side dish to new heights. The soft, tart goat cheese somehow cuts some of the sweetness of the cabbage. I highly recommend it. Served at Christmas with a roast goose and roasted potatoes.
Totally declicious! I found that I didn't need to cook it so long (only about half an hour) and still had amazing flavor.
- 1 head of red cabbage
- 4 tablespoons butter
- 1 large onion, peeled
- 2 cloves
- 1/2 cup red wine
- 1 cup chicken bouillon
- 2 tablespoons sugar
- bay leaf
- salt and pepper
- 2 apples, diced
Cut the cabbage in four and then cut out the stem. Chop the cabbage finely or use a food processor to shred it.
In a large solid pot (the original French recipe says this is best done in a cast iron pot ), melt the butter. Add the cabbage and cook, stirring, for 5 minutes.
Poke the onion with the two cloves and add it to the pot along with the red wine and bouillon. Stir in the sugar and bay leaf and season with salt and pepper. Cook covered for 1 h 15 min on low heat, stirring occasionally. Add a little more wine if needed.
Add the apple to the cabbage and cook 15 minutes more. Season to taste. Aim for a good equilibrium between the sweet, salty and acidic flavors of this dish.
Makes 8 servings or more depending on the size of the cabbage.
- For a more acidic flavor you can substitute red wine vinegar for part or all of the wine, and don't hesitate to use that opened bottle of wine that's gone a bit off. It would be perfect for this dish.
- For a more substantial dish, fry six ounces of bacon in the butter before you add the cabbage or try adding canned cooked chestnuts to the cabbage and apples at the end of the cooking.
- Try adding other spices and flavors: a 1/2 teaspoon of cinnamon, orange zest, or 1/3 cup raisins would all work well.
- Feel free to try this recipe with green cabbage and white wine. It will work just as well.
- Many people enjoy a sprinkle of cassonade , or raw sugar, on top of their braised cabbage for a slightly sweeter dish. You could serve the cabbage with a small bowl of sugar at the table.
Store in refrigerator and microwave to rewarm the next day. Since one cabbage tends to make a lot you're bound to have leftovers. This is a good deal, because you won't have to think about what vegetable to serve with your next meal!
- 1 large head red cabbage (about 1 pound)
- 1 tablespoon unsalted butter
- 1/2 large red onion, julienned
- 1/2 cup red-wine vinegar, or cider vinegar
- 1/3 cup firmly packed light-brown sugar
- 3/4 teaspoon cumin seeds, toasted and ground
- 3/4 teaspoon coarse salt
- 3/4 teaspoon freshly ground pepper
Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.
Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
- 2 teaspoons canola oil
- 2 onions, cut in half lengthwise and thinly sliced
- 1 red cabbage (about 3 pounds), halved, cored and sliced
- 2/3 cup reduced-sodium chicken broth, or vegetable broth
- 1 teaspoon caraway seeds
- 1 teaspoon sugar
- ¼ cup white vinegar
- Salt & freshly ground pepper to taste
Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring, until the onions start to turn golden, about 8 minutes. Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, caraway seeds and sugar bring to a simmer. Cover and cook over low heat until very tender, 15 to 20 minutes.
Uncover and stir in vinegar. Increase heat to high, and cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat gently over low heat or in the microwave.
Braised Red Cabbage With Apples
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
- 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
- 2 tablespoons canola oil
- 1 small onion, thinly sliced
- 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
- About 1/3 cup balsamic vinegar
- ¼ teaspoon ground allspice
- freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
- Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.
A little cabbage chemistry
You see, the leaf color of red cabbage can vary drastically depending on the pH of the soil.
If the soil is acidic, the leaves will appear more red. If the soil is more alkaline, the leaves will appear more blue.
Northern Germany tends to have more acidic soil. This means that to them, it really was a redder cabbage compared to the folks down south who had cabbage with more blue-hued leaves.
Polish Sweet-Sour Red Cabbage (Czerwona Kapusta Zasmażana)
Polish sweet-and-sour braised red cabbage, known as czerwona kapusta zasmażana (cherr-VOH-nah kah-POOSS-tah zahs-mah-ZHAH-nah), is a side dish that comes together in a snap, especially if you use a food processor to shred the cabbage and onion.
Red cabbage is sweeter than green or white cabbage and retains its brilliant color even after it's cooked. It's available year-round and usually is an inexpensive buy. It goes great with just about any dish but is a favorite with ham, pork, and sausage.
Braising is a great way to cook cabbage. This technique is a moist-heat cooking method that involves browning meats or vegetables in fat and then cooking them in a small amount of liquid in a tightly covered pot over low heat on the stovetop or in the oven for a long time. Low and slow are the watchwords.
Braising adds flavor and breaks down tough fibers, so it's the perfect way to cook tough cuts of meat (with a lot of connective tissue) and fibrous vegetables like cabbage, celery, parsnips, Brussels sprouts, Belgian endive, and others.
In this case, the cabbage is meant to retain some of its crispness, so it breaks the rule of a long, slow cook and requires 15 minutes of cooking.
Jamaican Braised Cabbage Recipe
Serve with grilled lobster tails smothered in a jerk cognac sauce and your favorite rice and peas for a full delicious Caribbean meal.
- Olive oil
- ½ head small purple cabbage, cut into small strips
- ½ head small green cabbage, cut into small strips
- 2 teaspoons minced garlic
- 2 green onions, sliced
- 4 mini bell peppers, thinly sliced
- Salt to taste
- ½ cup of your favorite Jerk Sauce
- Splash of Cognac
Turn the grill on until it reaches 350 degrees. Heat a large cast-iron pan with olive oil, and once it gets hot, add the cabbage. Saute the cabbage for a couple of minutes, and then add the garlic. The garlic will coat the cabbage nicely if you put it in afterward. Then add the green onions and peppers, and toss with your tongs to combine everything. Season the cabbage mixture with salt and pepper and continue to cook down and braise. Mix the jerk sauce and Cognac and set aside. Once the cabbage has wilted and is nearly finished, add the jerk Cognac sauce stirring to combine. Shut the lid of the grill and braise for about 3 more minutes. The cabbage will be finished cooking when the alcohol has evaporated, and the cabbage is caramelized and tender. Serve with the Grilled Lobster Tails and Jerk Cognac Sauce and your favorite Rice and Peas.