Best 5 Rosemary Braised Red Cabbage With Kabanos Recipes

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Indulge your taste buds with the delightful symphony of flavors in our featured dish: Rosemary-Braised Red Cabbage with Kabanos. This culinary masterpiece combines the vibrant hues of red cabbage with the savory richness of kabanos sausage, creating a feast for both the eyes and the palate. Braised to perfection, the cabbage retains its crisp texture while absorbing the aromatic essence of rosemary, garlic, and red wine vinegar. Accompanying this delectable main course is a medley of enticing recipes that cater to diverse preferences. From the tantalizing aroma of Rosemary Roasted Potatoes to the vibrant freshness of Carrot and Apple Salad with Lemon Dressing, each recipe promises a unique culinary adventure. Explore the delightful world of flavors and aromas as you embark on this culinary journey.

Let's cook with our recipes!

BRAISED RED CABBAGE



Braised Red Cabbage image

This German Braised Red Cabbage is an easy side dish that pairs well with almost any entree!

Provided by Blair Lonergan

Categories     Side Dish

Time 55m

Number Of Ingredients 8

1 head red cabbage, thinly sliced
1 medium onion, thinly sliced
2 Granny Smith apples, sliced (peel on)
2 tablespoons bacon grease (or sub with butter)
½ cup cider vinegar
½ cup water
3 tablespoons granulated sugar
Salt and pepper, to taste

Steps:

  • Saute the cabbage, onion and apple in the bacon grease until soft, about 15-20 minutes.
  • Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and season with salt and pepper, if necessary. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 142.8 kcal, Carbohydrate 27.7 g, Protein 2.4 g, Fat 4.2 g, SaturatedFat 2.5 g, Cholesterol 10.3 mg, Sodium 466.4 mg, Fiber 4.7 g, Sugar 18.8 g, UnsaturatedFat 1.4 g

CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

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.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

BRAISED RED CABBAGE WITH APPLES



Braised Red Cabbage With Apples image

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.

Provided by Martha Rose Shulman

Categories     easy, one pot, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
2 tablespoons canola oil
1 small onion, thinly sliced
2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
About 1/3 cup balsamic vinegar
1/4 teaspoon ground allspice
Salt
freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams

ROSEMARY BRAISED RED CABBAGE WITH KABANOS



Rosemary braised red cabbage with kabanos image

Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side

Provided by Good Food team

Categories     Dinner, Side dish

Time 2h10m

Number Of Ingredients 10

½ red cabbage
1 tbsp olive oil
knob of butter
1 red onion , sliced
125ml red wine vinegar
140g soft dark brown sugar
1 red chilli , finely chopped
2 rosemary sprigs
1 large Bramley apple , cored and roughly chopped
8 kabanos sausages , cut into finger lengths

Steps:

  • Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper.
  • Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.
  • Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.

Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.64 milligram of sodium

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Damaris Phillips

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 baguette, split
4 tablespoons unsalted butter
Pinch of paprika
Kosher salt
One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
1 sprig fresh rosemary, finely chopped
2 tablespoons hard cider, plus more if necessary
2 to 4 tablespoons best quality apple cider vinegar

Steps:

  • Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside.
  • In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately.

Tips:

  • Choose the right cabbage: Select a small to medium-sized red cabbage that is firm and heavy for its size. The leaves should be deep purple in color and free of blemishes.
  • Slice the cabbage thinly: This will help it cook evenly and absorb the braising liquid.
  • Braise the cabbage slowly: This will allow the flavors to develop and the cabbage to become tender.
  • Use a good quality broth: The broth is the base of the braising liquid, so it is important to use one that is flavorful and rich.
  • Add some aromatics: Aromatics such as onions, garlic, and carrots add flavor and depth to the braising liquid.
  • Season the cabbage well: Salt, pepper, and other spices can help to enhance the flavor of the cabbage.
  • Serve the cabbage with a side dish: Braised red cabbage can be served with a variety of side dishes, such as mashed potatoes, roasted chicken, or grilled fish.

Conclusion:

Braised red cabbage is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to use up leftover cabbage and it is also a healthy and budget-friendly meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will enjoy.

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