Best 2 Cabbage And Onion Marmalade Recipes

Cabbage and onion marmalade is a delightful condiment that can add a sweet and tangy flavor to your favorite dishes. Made with simple ingredients like cabbage, onions, sugar, vinegar, and spices, this versatile marmalade can be used as a topping for grilled meats, a spread for sandwiches, or a dipping sauce for appetizers. Whether you're looking for a unique addition to your next charcuterie board or a special homemade gift, this easy-to-follow recipe will guide you through the process of creating a delicious and flavorful cabbage and onion marmalade.

Here are our top 2 tried and tested recipes!

STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE

Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade image

A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001

Provided by French Tart

Categories Collard Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/2 fresh savoy cabbage, washed & trimmed
2 tablespoons onions, confit or 2 tablespoons onion marmalade
1 ounce butter
fresh ground black pepper

Steps:

Wash and trim the cabbage, removing the very tough centre heart if necessary.
Separate the leaves, and shred very finely.
In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
Lower the heat a bit, and place a lid on the wok/pan.
Cook for about 2 minutes with the lid on.
Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
Take off the heat, season well with ground black pepper & serve immediately.
OPTIONAL:.
Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

Nutrition Facts : Calories 52.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.1

CABBAGE AND ONION MARMALADE

Cabbage and Onion Marmalade image

I use this to make a riff on pissaladière, the classic Niçois onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.

Provided by Martha Rose Shulman

Time 2h

Yield One 12- to 14-inch pizza, 8 slices

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 to 1 1/4 pounds onions, quartered lengthwise and thinly sliced across the grain
1 pound cabbage, shredded or finely chopped
Salt and freshly ground pepper
3 garlic cloves, minced
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon capers, drained, rinsed and mashed in a mortar and pestle or finely chopped
1/2 recipe whole-wheat pizza dough
12 anchovy fillets, soaked in water for 5 minutes, drained, rinsed and dried on paper towels (optional)
12 Niçoise olives (optional)

Steps:

Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes. Add another generous pinch of salt, cover the pan and turn the heat to low. Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade. Add the garlic, thyme, capers, and salt and pepper to taste. Cover and cook for another 15 minutes. Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.
For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it. Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onion and cabbage mixture over the crust in an even layer. Cut the anchovies in half and decorate the top of the crust with them, making 12 small x's and placing an olive in the middle of each x. Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot or warm or at room temperature.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 437 milligrams, Sugar 6 grams

Tips:

Use a heavy-bottomed pot or Dutch oven to prevent the marmalade from sticking.
Cook the cabbage and onion over medium heat to allow the flavors to develop slowly.
Stir the marmalade frequently to prevent it from burning.
Add the sugar and vinegar gradually to taste.
Let the marmalade cool completely before storing it in a jar or container.

Conclusion:

Cabbage and onion marmalade is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for sandwiches, wraps, salads, and even as a glaze for meat or fish. With its sweet and tangy flavor, cabbage and onion marmalade is sure to be a hit with your family and friends.