Best 6 Marco Canoras Braised Red Cabbage Recipes

CIDER-BRAISED RED CABBAGE

Steps:

• Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.

BRAISED RED CABBAGE

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

CHEF JOHN'S BRAISED RED CABBAGE

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.

BRAISED RED CABBAGE (MARTHA STEWART)

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes.
• Add onion, and cook, stirring occasionally, until translucent, about 3 minutes.
• Add cabbage, vinegar, wine, water, sugar and 1 1/2 tsp salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes.
• Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

TOM COLICCHIO'S BRAISED RED CABBAGE

Steps:

• Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.
• Heat the oil in a medium saucepan over medium heat until the oil slides easily across the pan. Add a little of the cabbage and salt and pepper. Cook, stirring, until the cabbage wilts, then add a little more. Continue cooking, adding seasoning and stirring until all the cabbage is wilted.
• Add the caraway seed and cook, stirring, for about 1 minute. Add the wine and vinegar and bring to a simmer. Sprinkle the sugar over the cabbage and mix well.
• Reduce the heat to medium-low, partially cover and gently simmer, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes. Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.

MUSTARDS GRILL'S BRAISED RED CABBAGE

Steps:

• Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.
• Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
• Remove from heat, and season with salt and pepper.