Best 4 Braised Beets And Red Cabbage Recipes
Unleash a symphony of flavors with our enticing duo of braised beet and red cabbage recipes. These culinary creations offer a delightful balance of sweet, tangy, and earthy notes, sure to tantalize your taste buds. Embark on a culinary journey as we guide you through the steps of crafting these delectable dishes. From selecting the freshest ingredients to mastering the art of braising, we'll equip you with the knowledge and techniques to impress your family and friends. So, gather your cooking utensils, embrace your inner chef, and prepare to elevate your palate with these extraordinary recipes.
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED BEETS
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 30m
Number Of Ingredients 6
Steps:
- Peel about a pound of beets and chop them into 1-inch cubes.
- In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
- Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
- Cover and adjust the heat so the mixture simmers.
- Cook until the vegetables are tender, 15 to 20 minutes.
- Add salt and pepper to taste, and serve.
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
BRAISED RED CABBAGE WITH BEET
I love braised red cabbage and luckily there are lots of recipes for braised red cabbage dishes. However there's always room for one more recipe and the addition of beet (beetroot) makes for an unusual and tasty variation. Traditionally we always have a braised red cabbage side dish for Christmas lunch, last year I served this for a change (but omitted the cloves). The recipe comes from "Leith's Vegetarian Bible".
Provided by Mrs B
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cabbage into quarters, remove the hard core and shred.
- Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
- Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
- NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.
Nutrition Facts : Calories 105.9, Fat 3.7, SaturatedFat 0.5, Sodium 69.3, Carbohydrate 17.9, Fiber 3.8, Sugar 11.5, Protein 2.5
BRAISED BEETS AND RED CABBAGE
Categories Vegetable Side Braise Vegetarian Low Sodium Wheat/Gluten-Free Beet Spring Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
- Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.
Tips:
- Select firm, vibrant beets and red cabbage: Look for beets that are smooth, round, and deep red in color. Avoid any beets that are bruised or have blemishes. Red cabbage should be firm and have tightly packed leaves.
- Trim the beets and cabbage properly: Cut off the beet greens, leaving about 1 inch of stem attached. Peel the beets and cut them into 1-inch cubes. Remove the outer leaves of the red cabbage and cut it into 1-inch wedges.
- Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the vegetables from sticking.
- Add flavorful ingredients to the braising liquid: In addition to water or broth, you can add spices, herbs, and other vegetables to the braising liquid to enhance the flavor of the beets and cabbage. Some good options include garlic, onion, carrots, celery, and thyme.
- Simmer the vegetables until tender: The beets and cabbage should be tender but still hold their shape. This usually takes about 30-45 minutes.
- Serve the braised beets and red cabbage as a side dish or main course: These vegetables can be served with a variety of dishes, such as roasted chicken, grilled fish, or pasta. They can also be used in salads, sandwiches, and wraps.
Conclusion:
Braised beets and red cabbage is a delicious and healthy dish that can be enjoyed as a side dish or main course. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With a little planning and effort, you can easily make this dish at home.
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