Martha's Braised Red Cabbage with Caramelized Apples | Martha's Cooking School | Martha Stewart
Braising is a quick and easy way to cook cabbage. Here Martha Stewart shares her technique for preparing cabbage in a flavorful mixture of caramelized apples, vinegar, and sugar. This versatile recipe can be adapted to almost any vegetable that happens to be fresh, and it makes a great side for roast turkey or pork.
#MarthaStewart #Braised #Cabbage #Side #Recipe #Food
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00:00 Introduction
00:31 How To Caramelize Apples
2:41 How To Prepare Cabbage
3:18 How To Add And Simmer Cabbage
4:25 Final Result
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Martha's Braised Red Cabbage with Caramelized Apples | Martha's Cooking School | Martha Stewart
Vegan Braised Red Cabbage with apples and toasted pecans
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How to cook red cabbage - BBC Good Food
@bakingtheliberty makes this healthy side dish of braised cabbage and apple with rich spices. This will go great with a Sunday roast or just as a nice healthy treat.
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Braised Red Cabbage with Apple #braisedredcabbagerecipe #braisedredcabbage #redcabbagerecipe
Welcome to Geojaklin.
Red Cabbage is delicious and there’s no better way to go than a long low-heat braise with apples and spices to make this something special. Great for any time of year, this would stand out on your Christmas dinner table and we’re sure you’ll love it. Don’t be afraid to experiment – for example, sprinkle a few sultanas in with the layers! This recipe serves 4 – 6 people.
Ingredients:
500 Gr Red Cabbage, stalks removed and roughly shredded
250 Gr Onions chopped
250 Gr Cooking Apples, peeled, cored and chopped
3 – 4 Garlic cloves, peeled and chopped very small
½ Tsp Cinnamon
½ Tsp Nutmeg
1 – 2 Tbsp Red Wine Vinegar
10 – 15 Gr Butter
Brown Sugar to taste – (may be added as each repeat layer is completed for more sweetness)
For instructions on how to make this delicious side dish, see our video.
How to make Braised Red Cabbage
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⭐️ This red cabbage recipe has apple, onion, garlic, vinegar, and a touch of cinnamon to create a tender, sweet, slightly sour, and tangy, aromatic dish.
⭐️ Ingredients
1 tablespoon extra virgin olive oil
1 medium red onion
2 pounds red cabbage that's about ½ red cabbage
2 cloves garlic
1½ teaspoon salt
2 twists black pepper
1 large apple
¼ teaspoon cinnamon
½ cup water
1 tablespoon sugar
2 tablespoons balsamic vinegar
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
German Red Cabbage with Apples | Apfelrotkohl
Special thanks to Anke Perez for sharing her family’s recipes with our cooking class and teaching us how to cook these traditional German dishes.
Apfelrotkohl | German Red Cabbage with Apples
Commonly served in Fall and Winter as a side dish.
When refrigeration was a problem, vegetables were harvested and either pickled or put into cold cellars to preserve them over the cold months. Spices were expensive, so were reserved for special occasions.
The spicing is a little like Lebkuchen (Gingerbread) spicing. Often the sauce of the roast was thickened with stale gingerbread, so the similarly seasoned dishes went well together. Nothing was ever wasted.
This is my family’s Christmas side dish, served with dumplings and a apple/rosemary stuffed goose.
Tip: count how many cloves you put into the pot, makes removing all of them before serving easier....if you can find them at all. (The guest, that bites into one of them, will let you know)
Cooking takes about 45 min. The cabbage should still be a little firm, not totally soft and mushy.
Ingredients
1 red cabbage
1 sour apple, (like Granny Smith)
1 yellow or white onion
1 large pat of butter, margarine or bacon grease dash of red wine or apple juice
Cinnamon
1 Bay leaf
2-3 Cloves
Nutmeg, ground
Salt & pepper to taste
Apple cider vinegar (added at the end of cooking)
Preparation
1. Peel apple, cut into quarters and core, then slice thinly
2. Peel onion, cut in half and slice thinly
3. Cut the cabbage into quarters, remove the core and slice thinly
4. Melt the fat in a pot
5. When the fat has melted, add all the ingredients, except vinegar and
stir to combine
6. Cook on medium heat, stir frequently to prevent burning
7. During cooking, the color of the cabbage will change from dark purple
to a washed out purple.
8. At the end of the cooking time, add a dash of vinegar and watch the
color return to its deep purple, and to add a bit of tartness
9. Remove the spices that are whole
10. Serve as a side dish
Tip: freezes very well. Just defrost, heat and serve.