Best 8 Braised Red Cabbage With Caramelized Apples Recipes

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:

• 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.

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 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 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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RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.