**Braised Red Cabbage and Apples: A Culinary Symphony of Sweet, Tangy, and Earthy Flavors**
Embark on a culinary journey with our delectable braised red cabbage and apples recipe, a delightful dish that tantalizes the taste buds with its harmonious blend of sweet, tangy, and earthy flavors. This classic German dish, also known as Rotkohl, is a symphony of vibrant colors and textures, featuring tender red cabbage, crisp apples, and a medley of aromatic spices. Whether served as a traditional accompaniment to hearty meat dishes or enjoyed as a standalone vegetarian delight, this versatile dish promises to elevate any dining experience.
**Additional Recipe Options to Explore:**
- **Braised Red Cabbage with Bacon:** Elevate the richness of this dish by introducing smoky bacon, adding an extra layer of savory goodness to the mix.
- **Spiced Apple Cider Braised Red Cabbage:** Infuse the braising liquid with the warm and inviting flavors of apple cider, spices, and a hint of honey for a truly unforgettable taste experience.
- **Red Cabbage and Apples with Dried Fruits:** Enhance the natural sweetness of this dish by incorporating dried fruits such as cranberries, raisins, or cherries, creating a delightful interplay of flavors and textures.
- **Roasted Red Cabbage and Apples:** Experience a symphony of roasted flavors by preparing this dish in the oven, allowing the natural sugars to caramelize and intensify the inherent sweetness of the cabbage and apples.
BRAISED RED CABBAGE WITH RED ONION AND APPLES
Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.
Provided by Lennie
Categories Apple
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
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 AND APPLES
A recipe my mom taught me to make...I love the sweet and sour flavors in this! If you like, caraway seed may be added with the water to enhance the flavors.
Provided by Kaarin
Categories Apple
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 138, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 74.9, Carbohydrate 18.7, Fiber 3.5, Sugar 12.2, Protein 2
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
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
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.
Tips:
- Choose firm, crisp red cabbage for the best flavor and texture.
- Use a variety of apples for a more complex flavor. Granny Smith, Braeburn, and Honeycrisp are all good choices.
- Add a splash of vinegar or lemon juice to the braising liquid to brighten the flavors.
- Season the cabbage with salt and pepper to taste.
- Cook the cabbage until it is tender but still has a little bit of crunch.
- Serve the cabbage warm or at room temperature.
Conclusion:
Braised red cabbage and apples is a delicious and versatile dish that can be served as a side dish, a main course, or even a dessert. It is a great way to use up leftover cabbage and apples, and it is also a healthy and affordable meal. The cabbage is rich in vitamins and minerals, and the apples add a touch of sweetness and crunch. The braising process intensifies the flavors of the cabbage and apples, creating a dish that is both comforting and satisfying.
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