Best 20 Braised Red Cabbage Recipes

BRAISED RED CABBAGE WITH APPLES

Steps:

• 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.

CHEF JOHN'S BRAISED RED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
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BRAISED RED CABBAGE WITH RED ONION AND APPLES

Steps:

• In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
• Stir in cabbage, garlic and apples.
• Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
• Stir in stock, vinegar, sugar and bay leaf.
• Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
• Remove bay leaf and season with salt and pepper to taste.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
• Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

BRAISED RED CABBAGE

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

QUICK-BRAISED RED CABBAGE AND APPLE

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

RED WINE-BRAISED CABBAGE AND ONIONS

Steps:

• Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
• Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
• Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
• Discard cheesecloth bundle and season cabbage with salt and pepper.

BRAISED BEETS AND RED CABBAGE

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.

BRAISED RED CABBAGE

Steps:

• 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. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE

Steps:

• Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
• Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
• Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
• Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE

Steps:

• To make the venison:
• Preheat the oven to 220 degrees F.
• Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
• To make the sauce:
• Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
• To make the cabbage:
• In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
• To make the potato noodles:
• Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
• Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
• To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

BRAISED RED CABBAGE WITH CARAMELIZED APPLES

Steps:

• Melt butter in a medium stockpot or Dutch-oven (at least 11 inches in diameter) over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
• Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate.
• Transfer cabbage and apples to a bowl and serve immediately.

BRAISED RED CABBAGE AND APPLES

Steps:

• Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
• Add onion; cook slowly until light colored.
• Stir in cabbage, apples, vinegar, cayenne and wine.
• Cook, covered, 10 minutes.
• Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
• Salt and pepper to taste.

BRAISED RED CABBAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in an oven-proof casserole dish over medium heat. Add cabbage and saute until soft, about 4 minutes.
• Stir in jelly until well combined. Raise heat to medium-high and cook for 1 minute. Add vinegar, swirl it around, and cover.
• Transfer to the preheated oven and cook until cabbage is tender, about 20 minutes.

PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES

Steps:

• To prepare the mustard-thyme butter: Whisk together the butter, mustard, thyme, pepper and lemon juice until blended. Refrigerate. To prepare the pork and cabbage: Trim excess fat from outside edge of the chops, leaving about 1/8 inch. Heat olive oil in a heavy skillet over medium heat and brown chops well on both sides. Remove and season with some of the salt and pepper. Saute onion, carrot and celery in the pork drippings for 5 minutes. Add cabbage, apples, garlic, thyme and bay leaf. Saute for another 5 minutes or until the cabbage has wilted slightly. Season with the remaining salt and pepper; add wine, broth and vinegar. Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes, turning and basting once or twice, until chops are tender and cooked through. Arrange cabbage on hot serving plates, removing the garlic clove. Place a pork chop on each plate and top with the mustard-thyme butter. Note: The mustard butter can be omitted from this recipe if desired. The braised cabbage will provide plenty of moisture for the pork chops.

PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE

Steps:

• Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
• Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
• Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
• Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.

BLAUKRAUT (BRAISED RED CABBAGE)

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

WINE-BRAISED RED CABBAGE

Steps:

• Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.