Best 3 Recipe Red Cabbage Recipes
**Red Cabbage: A Culinary Delight in Various Forms**
Red cabbage, with its vibrant purple hue, is a versatile vegetable that lends itself to a wide array of culinary creations. From classic German braised red cabbage to tangy salads, hearty soups, and even sweet and savory tarts, the possibilities are endless. This article presents a collection of delectable red cabbage recipes that cater to diverse tastes and preferences.
Embark on a culinary journey with our featured recipe for Braised Red Cabbage, a traditional German dish that pairs perfectly with roasted meats, dumplings, and sausages. The cabbage is slowly simmered in red wine, vinegar, and spices, resulting in a tender, flavorful side dish that is both comforting and elegant.
For a lighter and more refreshing option, try our Red Cabbage Slaw, a vibrant salad that combines shredded red cabbage with crisp carrots, crunchy apples, and a tangy dressing made with honey, mustard, and vinegar. This salad is a delightful accompaniment to grilled fish, chicken, or tofu, and is also perfect for potlucks and picnics.
If you're in the mood for a warm and comforting meal, our Red Cabbage Soup is sure to hit the spot. This hearty soup is made with tender red cabbage, sweet potatoes, lentils, and a flavorful broth. It's a nourishing and satisfying dish that is perfect for a cold winter day.
And for those with a sweet tooth, our Red Cabbage Tart is a delightful treat that combines the tangy flavor of red cabbage with the sweetness of apples and the richness of cream cheese. This tart is a perfect dessert or afternoon snack, and is sure to impress your friends and family.
No matter your culinary preferences, you're sure to find a red cabbage recipe in this article that will tantalize your taste buds and inspire your cooking adventures. So, gather your ingredients, put on your apron, and let's dive into the delightful world of red cabbage cuisine!
RODE KOOL (RED CABBAGE) DUTCH RECIPE
Make and share this Rode Kool (Red Cabbage) Dutch recipe recipe from Food.com.
Provided by PanNan
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut and shred cabbage.
- Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
- Don't let it boil dry, but don't add too much water.
- During the last 10 minutes of cooking time add the vinegar.
- Just before serving add the butter and seasoning.
BEEF STUFFED CABBAGE ROLLS IN A RED WINE TOMATO SAUCE RECIPE - (4/5)
Provided by á-3213
Number Of Ingredients 18
Steps:
- Preheat oven to 375. Cabbage: Fill a large soup pot with water. Add 12-15 large cabbage leaves. Cook for 2-3 minutes. Remove and let dry. Reserve 1 to 2 cups of the cabbage cooking water. Sauce: heat the olive oil over med-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for the filling.) Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, and basil. Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only 1 cup.) Pour the sauce back in the skillet to keep warm. Filling: Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 T. of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well. Assembly: First spoon about 1/4 c. of the tomato sauce into a 5 qt dutch oven and spread it over the bottom of the pan. Place a cabbage leaf on the counter top with the inside facing up and put about 1/4 c. of the filling towards the stem end of the leaf. You will have to judge how much filling to use. Just ensure that it isn't so much that it squeezes out the side. Fold in both sides and starting with the stem end, roll the leaf around the filling. Place side-seam down in the dutch oven. repeat the process with the remaining leaves. Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50-60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink.
SOUR ORANGE, RED CABBAGE AND JICAMA SLAW RECIPE
Provided by á-5623
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
Tips:
- Choose the right cabbage: Select a firm, dense head of red cabbage with deep red leaves. Avoid any heads that show signs of bruising or wilting.
- Use a sharp knife: A sharp knife will make slicing the cabbage easier and help to prevent the leaves from tearing.
- Slice the cabbage thinly: Thinly sliced cabbage will cook more evenly and quickly.
- Use a variety of spices: Red cabbage pairs well with a variety of spices, including cumin, caraway seeds, fennel seeds, and coriander.
- Don't overcook the cabbage: Red cabbage should be cooked until it is tender but still has a slight crunch. Overcooking will make the cabbage mushy.
- Serve warm or cold: Red cabbage can be served warm as a side dish or main course. It can also be served cold in salads or as a topping for sandwiches and tacos.
Conclusion:
Red cabbage is a delicious and versatile vegetable that can be used in a variety of dishes. Whether you are looking for a simple side dish or a more complex main course, red cabbage is a great option. With its vibrant color and slightly sweet flavor, red cabbage is sure to please everyone at the table.
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