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red cabbage?

d
Diana Sep 18, 2007 12:25 PM

As the focus of the dish. I wonder if anyone has good braising recipes, or perhaps even wilder (cut into quarters and grilled?)

  1. d
    Diana Sep 19, 2007 06:42 AM

    mmmmm... Thanks everyone, these all sound so good!

    1. WendyBinCT Sep 19, 2007 06:10 AM

      To the excellent suggestions above I would recommend one ingredient: caraway seeds. They add a savory flavor pop, and actually aid in digestion of cabbage, reducing the possibility of gas. (I always add celery seeds and poppy seeds to my cole slaw, for the same reason).

      2 Replies
      1. re: WendyBinCT
        m
        maisonbistro Sep 19, 2007 06:13 AM

        Wendy, you are so right - I totally forgot about the caraway seeds - I ADORE them in cabbage.

        1. re: WendyBinCT
          scuzzo Sep 20, 2007 09:06 AM

          Yes, caraway seeds was my first thought with cabbage! Caraway, brown mustard and bacon fat and pinch of sugar. Braised or slaw!

        2. r
          reannd Sep 18, 2007 01:36 PM

          1 lb. cabbage
          4 tomatoes
          ½ lb. potatoes
          (1 stick butter or ½ c. vegetable oil) - not really this much.. just don't let it stick - add water instead
          1 teaspoon ginger
          1 teaspoon turmeric
          1 teaspoon red pepper (cayenne or any chili powder will do)
          ½ teaspoon sugar
          ½ teaspoon clove powder
          ½ teaspoon cinnamon
          ½ teaspoon cardamom powder
          salt to taste

          don't really need the other veggies.. mostly focus on the spice combo, it's great!

          2 Replies
          1. re: reannd
            d
            Densible Sep 18, 2007 06:49 PM

            http://www.epicurious.com/recipes/foo...

            This is the recipe for braised red cabbage I make every Thanksgiving. It includes wine AND vinegars, apples and onions. It freezes well. I still have some in my freezer now to finish off....time is ticking.

            1. re: Densible
              DiveFan Sep 19, 2007 01:17 AM

              The above recipe sounds very good.
              Search for a good rotkuhl/rotkohl (German for Red Cabbage) recipe. I always prefer mine cooked with more apples and/or apple juice to enhance the sweetness.

          2. m
            maisonbistro Sep 18, 2007 12:28 PM

            You can't go wrong braising it. Brown some smoky bacon - remove most of the fat and saute some onions in it. Add the shredded cabbage to the onions, some chicken stock, some apple cider vinegar and braise slowly until the cabbage is soft and most of the liquid gone.

            You can also add a sliced apple or two when sauteeing the onions. They practically disappear during the braising process but add a great flavour.

            Salt and pepper to taste.

            At the end toss in the bacon.

            6 Replies
            1. re: maisonbistro
              Candy Sep 18, 2007 01:01 PM

              Some sort of hearty red wine is a good addition instead of vinegar.

              1. re: maisonbistro
                foxy fairy Sep 18, 2007 07:47 PM

                Thanks, maison! I happened to spot this post today right before I hit the market, so I grabbed some red cabbage and tried your recipe tonight (minus the bacon only b/c I didn't have end up having any in the fridge-- I'll add that next time for sure!) I also used shallot instead of onion. The apple was a great addition!

                This is wonderful -- sweet and nutty, an excellent complement in color and flavor to the rest of my dinner: Nigella's ritzy chicken (marinated in buttermilk -- mmmmm) and my mom's scalloped potatoes with swiss. YUM! I am so glad to have a new go-to easy easy veggie side dish, one that will make the plate GLOW with that gorgeous violet color!

                1. re: foxy fairy
                  m
                  maisonbistro Sep 19, 2007 06:03 AM

                  You're very welome. Make sure to try it with the smokey bacon next time - gives it another great dimension

                  1. re: maisonbistro
                    foxy fairy Sep 23, 2007 07:10 PM

                    maison-- I'm making it again, and I just wanted to clarify a couple of things:

                    About how long do you cook the cabbage? The epicurious recipe said two hours! I cooked mine only abt 25 mins... it didn't take that long for the cabbage to soften and liquid to disappear.

                    Also, how much broth/vinegar do you add per head of red cabbage? Just a guesstimate... I did abt half a can of broth and a few Tbsp vinegar. I tried some balsamic this time but much prefer the cider vinegar.

                    Tonight we're having it with my sweety's baked mac and cheese. I love how perfectly it will balance our meal -- nutritionally and colorfully! :)

                2. re: maisonbistro
                  e
                  eimac Sep 19, 2007 07:32 AM

                  Instead of apple cider vinegar, try balsamic. And sometimes I add a pinch of brown sugar.

                  1. re: maisonbistro
                    coll Sep 24, 2007 01:24 AM

                    I add apples, and some currant jelly too: otherwise just broth and wine.

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