Here are some braised red cabbage and sweet and sour from my files. Unfortunately, I can't remember
which one I made, but thought you might get an idea from them.
Exported for MasterCook 4 by Living Cookbook *
Braised Red Cabbage
Recipe By : Chef Judy Rodgers
Serving Size : 8 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup (1/2 stick)butter
1 2-lb head red cabbage, quartered, cored, very
-- thinly sliced (about 14 cups)
1/2 tsp (or more) salt
3 Tbs dry red wine or hard cider
1 Tbs red wine vinegar or apple cider vinegar
1. Melt butter in heavy large pot over medium heat. Add sliced cabbage and
1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt,
about 7 minutes. Add red wine or hard cider and sauté until liquid
evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar;
stir constantly until cabbage is tender and turns bright fuchsia color,
about 13 minutes longer. Season to taste with pepper and more salt, if
desired.
Cooking Tip: Can be prepared 1 day ahead. Cool slightly. Cover and
refrigerate. Rewarm, stirring over medium heat, before serving.
Recipe Author: Chef Judy Rodgers
Author Note: Chef Judy Rodgers is the author of The Zuni Café Cookbook.
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* Exported for MasterCook 4 by Living Cookbook *
Braised Red Cabbage 2
Recipe By :
Serving Size : 8 Preparation Time: 0:30
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method3 1/2 lb red cabbage (1 medium head), quartered,
-- cored, and thinly sliced crosswise
4 slices bacon, chopped
1 Tbs unsalted butter
2 large sweet onions, thinly sliced
1/2 cup white-wine vinegar
3 Tbs (packed) brown sugar
1 Tbs salt
1 tsp black pepper
1. Rinse cabbage under cold water, then drain (do not pat dry).
2. 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.
Cooking Tip: Cabbage may be cooked 1 day ahead and cooled uncovered, then
chilled, covered. Reheat over moderate heat, stirring occasionally.
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* Exported for MasterCook 4 by Living Cookbook *
Braised Red Cabbage 4
Recipe By :
Serving Size : -1 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1 small to mediumonion
1 medium head red cabbage
1/2 cup red wine
3 Tbs red wine vinegar
2 Tbs (1/4 stick)butter
pinch cinnamon
1 bay leaf
2 cloves
1 Tbs brown sugar
1 tsp dried thyme (optional)
2 tart apples (slightly sour)
tiny knob butter
salt and pepper
freshly grated nutmeg
1. Finely mince a small to medium onion. No big chunks; it needs to blend in
with the rest.
2. Never really sure why they call it red cabbage, it looks more purple to
me. Just cut a medium cabbage in half. I absolutely love the smell of red
cabbage; you can start to smell it the moment you cut it in half.
3. Now simply cut it into quarters, take out the hard stalk, and remove the
tougher outer leaves. Now use a very sharp knife to finely shred it.
4. Keep going until you end up with a huge pile of these purple beauties.
Now technically, you could do this with a food processor, but that would be
cheating!
5. Measure half a cup of (cheap) red wine. You're going to cook it, so
there's no point in using expensive wine. We're also adding a little tang to
it. I opted for red wine vinegar - it adds a little spiciness as well, but
regular vinegar also works great. Add 3 tablespoons vinegar to the wine.
6. Grab a large pan with a thick bottom -a Dutch oven works beautifully for
this - and add two tablespoons butter. Once the butter has melted add the
onions, a good pinch of cinnamon, the bay leaf, and 2 cloves
7. It will start to smell really good now. Sauté the onions over low heat
for about 5 minutes.
8. Now it's time for the cabbage to make an appearance! Get it all in there,
pour in the red wine, add a heaping tablespoon brown sugar (2 if you like it
really sweet) and stir. Bring the wine to a boil, lower the heat, put the
lid on and simmer for 15 minutes.
9. If you want to add a little extra flavor, a great way of doing this is by
adding a teaspoon dried thyme at this point.
10. While the cabbage is simmering, it's time to peel and dice the apples.
I've used an apple corer to remove the core. Just cut them anyway you like -
little triangles, squares, mickey mouse figures, whatever makes your skirt
fly up! I'm plain boring, I stick to simple cubes.
11. After 15 minutes it's time to add the apples. Mix everything up, put the
lid back on and cook it all for another 45 minutes over low heat. You'll
soon catch a waft of the most fantastic aroma! Cooking this always makes me
hungry.
12. All that's left to do is melt in another tiny knob of butter and season
the cabbage with a bit of salt, pepper and freshly grated nutmeg to taste.
Comments: Braised red cabbage with apples is about as traditionally Dutch as
it gets. Steaming bowls filled with copious amounts of this beautifully
colored vegetable will grace many Christmas dinner tables across the
Netherlands. It's the perfect combination between sweet and sour, making
this a fantastic side dish for almost any kind of meat or poultry you can
think of. From beef to turkey, mashed potatoes, gravy - literally anything
goes with it. What also comes in handy is the fact you can make this recipe
a day ahead of time and slowly reheat it before serving, saving you lots of
time on Christmas day! There are many versions out there, so I'll show you
the one I grew up with. It's one of the most of the most fragrant ways to
prepare red cabbage. Combine all the ingredients and something magical
happens
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* Exported for MasterCook 4 by Living Cookbook *
Sweet & Sour Cabbage
Recipe By : Tom Douglas, chef/owner of Dahlia Lounge and Etta's Seafood and Palace Kitchen, Seattle
Serving Size : -1 Preparation Time: 0:10
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1/4 cup (1/2 stick)unsalted butter
1 lbs red cabbage, cored and thinly sliced (about 6 cups)
3/4 cup cider vinegar
1/2 cup sugar
1 1/2 tsp caraway seeds
1/2 tsp salt
1/4 tsp freshly ground pepper
1. Melt butter in a deep nonreactive skillet over medium-low heat. Add
cabbage, vinegar, sugar and caraway seeds. Cover and cook, stirring, until
cabbage softens, 45 minutes.
2. Remove cabbage from skillet with slotted spoon, letting excess liquid
drip into skillet. Transfer cabbage to a large bowl. Cook liquid over
medium- high heat until it reduces to 1/2 cup, 10 minutes. Add sauce, salt
and pepper to bowl with cabbage, stirring well to coat.
Cooking Tip: Can be made ahead. Cool completely. Cover and refrigerate up to
6 hours.
Recipe Author: Tom Douglas, chef/owner of Dahlia Lounge and Etta's Seafood
and Palace Kitchen, Seattle
* Exported for MasterCook 4 by Living Cookbook *
Sweet & Sour Red Cabbage
Recipe By :
Serving Size : 12 Preparation Time: 0:15
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1 medium head red cabbage, cored and coarsely chopped
2 tart apples, cored and chopped (no need to peel)
1 cup water, divided
1 tsp salt
1/4 cup brown sugar
1/2 cup cider vinegar (tarragon vinegar is nice, too)
1 Tbs butter or margarine
1. In a large Dutch oven, combine cabbage, apples, 1/2 cup water and salt.
Bring to a boil over medium-high heat, stirring frequently. Add more water
as necessary. Cover the pot and reduce heat to simmer. Continue to cook for
an hour or so, checking often for water (every 15 minutes or so) and
stirring.
2. As the cabbage cooks down, water will be released, but before that
happens, it is important not to let it burn. When the cabbage appears
tender, add brown sugar, vinegar and butter. Stir and cook until bubbly.
Taste; adjust sugar, salt and vinegar as necessary. Cabbage should be a
little tart and not overly sweet.
Cooking Tip: Store in a covered non-reactive container in the refrigerator
until ready to serve. To reheat, put in an ovenproof covered casserole and
heat in a slow oven (300 to 350 degrees) for 45 to 60 minutes.
Comments: "My dad always prepared this dish at Thanksgiving," Karen Morris
of Decatur wrote two years ago. "Now I cook it for our holiday dinner. It's
best to make this several days ahead, then reheat on Thanksgiving."
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