Best 4 Marco Canoras Braised Red Cabbage Recipes
Indulge in a symphony of flavors with Marco Canora's Braised Red Cabbage recipe, a culinary masterpiece that offers a delightful balance of sweet and tangy notes. This traditional German dish, also known as Rotkohl or Blaukraut, is a staple at festive gatherings and is commonly served alongside hearty meat dishes or as a vibrant side dish. The recipe features a harmonious blend of red cabbage, apples, red wine, and a medley of aromatic spices, resulting in a rich and complex flavor profile. Additionally, the article presents variations of the classic recipe, including a lighter version with balsamic vinegar and honey, a hearty version with bacon and juniper berries, and a unique version with roasted chestnuts and cranberries, offering a range of options to suit diverse preferences and occasions.
Let's cook with our recipes!
BRAISED RED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
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.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
BRAISED RED CABBAGE
This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon
Provided by Cassie Best
Categories Side dish
Time 2h20m
Number Of Ingredients 7
Steps:
- Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
EASY BRAISED RED CABBAGE
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.
MARCO CANORA'S BRAISED RED CABBAGE
Make and share this Marco Canora's Braised Red Cabbage recipe from Food.com.
Provided by carmenskitchen
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.
- 2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 223.8, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 75.6, Carbohydrate 37.6, Fiber 5.3, Sugar 27.8, Protein 3.6
Tips:
- Choose the right cabbage: Select a firm, heavy head of red cabbage with tightly packed leaves.
- Slice the cabbage thinly: This will help it cook evenly and absorb the flavors of the braising liquid.
- Use a variety of spices: A combination of juniper berries, cloves, and bay leaves adds depth and complexity to the flavor of the cabbage.
- Braise the cabbage slowly and gently: Low and slow cooking helps to tenderize the cabbage and develop its flavor.
- Add a splash of vinegar: This helps to balance the sweetness of the cabbage and add a bit of tang.
- Serve the cabbage warm or at room temperature: It can be enjoyed as a side dish or as a main course with roasted meats or poultry.
Conclusion:
Marco Canora's braised red cabbage is a delicious and versatile dish that can be enjoyed in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a side dish or as a main course, this dish is sure to impress your family and friends.
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