Best 2 Cabbage And Onion Marmalade Recipes
Cabbage and onion marmalade is a versatile dish that can be served as a condiment, side dish, or even a main course. It is made with simple, everyday ingredients like cabbage, onion, sugar, and vinegar, but the result is a complex and flavorful dish that is sure to impress your taste buds. This article provides two delicious recipes for cabbage and onion marmalade: a classic recipe and a spicy recipe. The classic recipe is a great introduction to this dish, with a sweet and tangy flavor that pairs well with a variety of foods. The spicy recipe adds a bit of heat to the mix, making it a perfect accompaniment to grilled meats or roasted vegetables. Both recipes are easy to follow and can be made in under an hour, making them a great option for busy weeknight meals.
Check out the recipes below so you can choose the best recipe for yourself!
STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE
A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001
Provided by French Tart
Categories Collard Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and trim the cabbage, removing the very tough centre heart if necessary.
- Separate the leaves, and shred very finely.
- In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
- Lower the heat a bit, and place a lid on the wok/pan.
- Cook for about 2 minutes with the lid on.
- Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
- Take off the heat, season well with ground black pepper & serve immediately.
- OPTIONAL:.
- Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.
Nutrition Facts : Calories 52.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.1
CABBAGE AND ONION MARMALADE
I use this to make a riff on pissaladière, the classic Niçois onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.
Provided by Martha Rose Shulman
Time 2h
Yield One 12- to 14-inch pizza, 8 slices
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes. Add another generous pinch of salt, cover the pan and turn the heat to low. Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade. Add the garlic, thyme, capers, and salt and pepper to taste. Cover and cook for another 15 minutes. Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.
- For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it. Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onion and cabbage mixture over the crust in an even layer. Cut the anchovies in half and decorate the top of the crust with them, making 12 small x's and placing an olive in the middle of each x. Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot or warm or at room temperature.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 437 milligrams, Sugar 6 grams
Tips:
- Use a heavy-bottomed pot or Dutch oven to prevent the marmalade from sticking.
- Cook the cabbage and onion over medium heat until they are soft and caramelized.
- Add the sugar, vinegar, and spices to the pot and bring to a boil.
- Reduce the heat to low and simmer the marmalade for 30 minutes, or until it has thickened.
- Stir the marmalade occasionally to prevent it from sticking.
- Remove the marmalade from the heat and let it cool slightly before transferring it to jars.
- Seal the jars tightly and store them in a cool, dark place for up to 6 months.
Conclusion:
Cabbage and onion marmalade is a delicious and versatile condiment that can be used in a variety of ways. It can be served on sandwiches, burgers, or hot dogs. It can also be used as a glaze for chicken, pork, or fish. And it can even be used as a dipping sauce for vegetables or crackers. If you are looking for a new and exciting way to use cabbage and onions, give this marmalade a try. You won't be disappointed!
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