Best 7 Braised Red Cabbage With Orange 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.

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 WITH ORANGE

Steps:

• Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
• Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.

BRAISED RED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
• Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
• Add red cabbage and continue to cook for about 10 minutes on top of the stove.
• Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

RED CABBAGE WITH PORT, PRUNES & ORANGE

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
• Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there's still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.

CHRISTMAS RED CABBAGE

Steps:

• Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
• Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

DUCK L'ORANGE WITH BRAISED RED CABBAGE

Steps:

• Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
• Preheat oven 190°C.
• Score duck breasts by making a criss-cross pattern on the skin only.
• NOTE: Do not pierce the meat.
• Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
• Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
• In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
• To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
• To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
• NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
• NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
• NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!