Red Cabbage Recipes

Red Cabbage and Apples

3 lb Red cabbage
6 T Bacon fat or butter
-(or less)
1 Onion, finely chopped
1 c Red wine, dry
2 Apples, tart, cored
-and diced (not peeled)
2 T Brown sugar
1 T Wine vinegar
1/2 t Caraway seeds

Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.

Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.

Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8 and is good hot or cold.


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Kielbasa with Red Cabbage and Apples

2 Pounds kielbasa sausage
2 Tablespoons vegetable oil
1 Tablespoon butter
2 Small onions, finely chopped
1 Small Head red cabbage, shredded
2 Whole Rome apples (or 3) peeled, cored, and sliced (1/4 inch thick)
2 bay leaves
1/4 Cup red wine vinegar
1/2 Cup beef stock
Salt and pepper, to taste

In a casserole or Dutch oven, heat the oil and the butter, and saute the onions until soft. Add the cabbage leaves and apples and mix well. Place the kielbasa and the bay leaves into the cabbage and toss gently to mix. Add the vinegar, salt and pepper.

Cover and simmer for approximately 40 minutes.

Remove the bay leaves and kielbasa. Transfer the cabbage to a serving platter and arrange the kielbasa on top. Serve.

4 servings

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Braised Red Cabbage
yield: Makes 8 servings
active time: 30 min
total time: 1 3/4 hr


Ingredients

* 3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
* 4 bacon slices, chopped
* 1 tablespoon unsalted butter
* 2 large sweet onions, thinly sliced
* 1/2 cup white-wine vinegar
* 3 tablespoons packed brown sugar
* 1 tablespoon salt
* 1 teaspoon black pepper

Preparation

Rinse cabbage under cold water, then drain (do not pat dry).

Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.


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Braised Red Cabbage with Apple and Juniper
Serves 6 to 8

To keep the cabbage’s flavor and color bright, add a little vinegar just before serving; the pigments that color the cabbage interact with acidic ingredients. For a pronounced juniper flavor, mince half the juniper berries after cooking and stir them into the cabbage before serving. And leftover cabbage makes a delicious addition to a ham and Gruyère sandwich.

Ingredients
2 Tbsp. unsalted butter
1 medium red onion, halved and sliced thinly lengthwise
½ tsp. dried thyme or 1 teaspoon fresh thyme
8 whole juniper berries, lightly crushed with the side of a chef’s knife
2 bay leaves
~ Salt
1 medium Granny Smith apple (or other tart variety), peeled, cored, and diced
2½ lb. red cabbage, outer leaves removed and discarded, cored, and sliced very thinly
½ cup apple-cider vinegar
1½ cups apple cider
2 tsp. brown sugar
~ Freshly ground black pepper

Steps

1. Melt butter in large skillet (at least 12 inches wide) over medium heat. Add onion, thyme, juniper berries, bay leaves, and a generous pinch of salt; cook, stirring occasionally, until softened and just beginning to brown, 8 to 10 minutes.
2. Stir in the diced apple, then add the cabbage, handful by handful, and stir into the onion mixture (all of the cabbage may not fit in the pan at once). Cook, turning the cabbage from the bottom of the pan to the top, until cabbage is soft and wilted, 15 to 17 minutes. Add vinegar, apple cider, and brown sugar; stir to mix. Cover, reduce heat to medium low, and cook, stirring occasionally, until cabbage is very soft, silky, and vibrantly colored, about 45 minutes.
3. Increase heat to high and cook until juices are reduced and pan is almost dry, about 5 minutes. When ready to serve, remove juniper berries and adjust seasoning, adding additional salt, pepper, sugar, and vinegar to taste.