Best 8 Sauteed Red Cabbage Recipes

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**Savory and Vibrant: Explore a Culinary Journey with Sautéed Red Cabbage Recipes**

Embark on a culinary adventure with our sautéed red cabbage recipes, a symphony of flavors and textures that will tantalize your taste buds. Discover the vibrant hues and delightful crunch of red cabbage, transformed into delectable dishes that showcase its versatility. From classic sautéed cabbage to innovative salads, coleslaws, and even hearty main courses, our recipes cater to every palate and occasion. Prepare to be amazed by the culinary magic that unfolds as you explore these diverse and flavorful creations.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED RED CABBAGE



Sauteed Red Cabbage image

The vegetable side has a slightly sweet-and-sour flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

1 small head red cabbage (about 1 1/2 pounds)
1 tablespoon olive oil
3 tablespoons red-wine vinegar
coarse salt and ground pepper
2 tablespoons light-brown sugar

Steps:

  • Halve, core, and thinly slice red cabbage.
  • Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
  • Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

Nutrition Facts : Calories 102 g, Fat 3 g, Fiber 3 g, Protein 2 g

SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE



Sauteed Pork Chops with Sweet-and-Sour Red Cabbage image

Categories     Onion     Pork     Roast     Dinner     Meat     Pork Chop     Fall     Oktoberfest     Cabbage     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

6 bacon slices, chopped
1 to 3 tablespoons vegetable oil
1 medium onion, chopped
1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
1/4 cup red-wine vinegar
3/4 cup water
2 tablespoons sugar
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon black pepper
4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
  • Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
  • Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
  • Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

SAUTEED RED CABBAGE WITH RAISINS



Sauteed Red Cabbage With Raisins image

Sauteed red cabbage is at once colorful and comforting as the weather cools.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 small red cabbage (about 1 3/4 pounds), halved, cored, and thinly sliced crosswise
2 small shallots, quartered and separated into layers (about 4 ounces)
2 teaspoons coarse salt
2 tablespoons freshly squeezed lemon juice
2 1/2 teaspoons cider vinegar
Freshly ground pepper
1/3 cup raisins

Steps:

  • Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

PORK CHOPS WITH SAUTEED RED CABBAGE



Pork Chops with Sauteed Red Cabbage image

Categories     Onion     Vegetable     Sauté     Dinner     Pork Chop     Cabbage     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 24

Brine:
6 cups water
1/4 cup coarse kosher salt
1/4 cup (packed) golden brown sugar
8 whole allspice
2 bay leaves
4 1- to 1 1/4-inch-thick pork rib chops
Red cabbage:
3 tablespoons olive oil
3/4 cup thinly sliced red onion
1 bay leaf
1 large fresh sage sprig
1/4 teaspoon dried crushed red pepper
6 cups thinly sliced red cabbage (about 1/2 of large head)
Pork:
1 tablespoon olive oil
1 cup low-salt chicken broth
1 cup beef broth
1 large fresh thyme sprig
2 fresh sage leaves plus 1 teaspoon chopped fresh sage
1 large fresh rosemary sprig
1 fresh parsley sprig
3 tablespoons butter, divided
2 tablespoons red wine vinegar

Steps:

  • For brine:
  • Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
  • For red cabbage:
  • Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisptender, stirring often, about 10 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For pork:
  • Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season lightly with salt and generously with ground black pepper. Heat olive oil in heavy large ovenproof skillet over high heat. Cook pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, beef broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter. Keep warm.
  • Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
  • Divide cabbage among plates. Place 1 pork chop on each plate. Drizzle pork with sauce and serve.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE



Sauteed Brussels Sprouts and Red Cabbage image

Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here.

Provided by helowy

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout
1 tablespoon salt
2 tablespoons butter, unsalted
1 small red cabbage, cored and finely sliced
kosher salt, to taste
black pepper, freshly ground, to taste

Steps:

  • Take a big bowl and fill with ice and water. Set aside.
  • Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
  • Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
  • Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
  • Serve immediately.

Nutrition Facts : Calories 135.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1847.1, Carbohydrate 18.5, Fiber 5.9, Sugar 7.5, Protein 5

5-MINUTE HEALTHY SAUTÉED RED CABBAGE



5-MINUTE HEALTHY SAUTÉED RED CABBAGE image

Categories     Salad     Vegetable     Steam     Quick & Easy     Vegan

Yield 2

Number Of Ingredients 14

4 cups red cabbage, shredded
1 TBS lemon juice
5 TBS low sodium chicken or vegetable broth
Mediterranean Dressing
3 TBS extra virgin olive oil
1 TBS lemon juice
1 medium clove garlic, chopped or pressed
Sea salt, and pepper to taste
Optional:
2 TBS grated ginger
1 TBS sesame seeds
5 drops soy sauce
1 TBS chopped cilantro
few drops of rice vinegar/rice wine

Steps:

  • Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage. Chop or press garlic and let sit for at least 5 minutes. Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue. Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes. Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire while it is still hot. (Med Dressing does not need 2 b made separately

SAUTéED CANDIED RED CABBAGE



Sautéed Candied Red Cabbage image

Make and share this Sautéed Candied Red Cabbage recipe from Food.com.

Provided by Mulligan

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs red cabbage, shredded
4 ounces raspberry red wine vinegar
1 cup brown sugar
1 cup mandarin orange
1 cup apple juice

Steps:

  • Place cabbage and vinegar in sauté pan. Cover and steam 5 minutes.
  • Add brown sugar and apple juice. Stir.
  • Add oranges and serve.

SAUTEED RED CABBAGE WITH SAUSAGE



Sauteed Red Cabbage With Sausage image

This turned out really well for me. Not too sweet with lots of flavor. Makes a perfect side dish for autumn meals. TNT

Provided by PalatablePastime

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 lbs red cabbage, cored and thinly sliced
1 lb smoked sausage, sliced
1 large red onion, sliced
1/4 cup raisins or 1/4 cup craisins
2 tablespoons garlic, minced
2 tablespoons vegetable oil
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 cup pomegranate juice
2 tablespoons pomegranate molasses
2 tablespoons sugar
1/2 cup toasted walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • Sautee red cabbage, onion and garlic in oil until it just begins to wilt, several minutes.
  • Add water, salt, pepper, and cinnamon and stir until mixture shrinks down into the pan.
  • Add sliced sausage, raisins, pomegranate juice and pomegranate molasses and sugar,stirring well.
  • Cover and simmer over low heat for 30 minutes, or until cabbage is tender and flavorful.
  • Garnish with toasted nuts, if desired.

Nutrition Facts : Calories 443.6, Fat 28.9, SaturatedFat 9.2, Cholesterol 51.6, Sodium 1579.1, Carbohydrate 28.2, Fiber 4.8, Sugar 16.3, Protein 20.2

Tips:

  • Choose the right cabbage: Select a firm, vibrant red cabbage with tightly packed leaves. Avoid any heads with bruises or blemishes.
  • Slice the cabbage thinly: This will ensure even cooking and help the cabbage caramelize nicely.
  • Don't overcrowd the pan: Cook the cabbage in batches if necessary to avoid steaming instead of sautéing.
  • Season generously: Salt, pepper, and garlic powder are all essential seasonings for sautéed red cabbage. You can also add other spices or herbs to your taste, such as cumin, paprika, or thyme.
  • Cook until tender-crisp: The cabbage should still have a bit of crunch when it's done. Overcooking will make it mushy.
  • Serve immediately: Sautéed red cabbage is best enjoyed fresh out of the pan. It can be served as a side dish or main course.

Conclusion:

Sautéed red cabbage is a delicious, healthy, and versatile dish that can be enjoyed in many different ways. With its vibrant color and slightly sweet flavor, it's a great addition to any meal. So next time you're looking for a quick and easy side dish, give sautéed red cabbage a try. You won't be disappointed!

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