Best 5 Red Cabbage And Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Red cabbage, with its vibrant purple hues, is a healthy and versatile vegetable that can be prepared in a variety of ways. Whether you're looking for a quick and simple side dish or a hearty main course, there's a red cabbage and onion recipe out there for you. From classic braised red cabbage to creative salads and soups, this article will provide you with a collection of the best recipes, offering a range of flavors and cooking techniques to suit every taste. Get ready to explore the culinary delights of red cabbage and onions, and discover new ways to enjoy this colorful and nutritious vegetable.

Here are our top 5 tried and tested recipes!

BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT



Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut image

Provided by Bobby Flay

Categories     main-dish

Time 1h3m

Yield 8 servings

Number Of Ingredients 24

3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish
Pickled eggs, optional, for garnish
1/4 cup olive oil
2 cups red wine vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Steps:

  • Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
  • Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
  • Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

RED WINE-BRAISED CABBAGE AND ONIONS



Red Wine-Braised Cabbage and Onions image

This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Categories     Fruit     Onion     Vegetable     Side     Braise     Thanksgiving     Vegetarian     Vinegar     Apple     Red Wine     Fall     Vegan     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

3/4 stick (6 tablespoons) unsalted butter
1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
2 cups dry red wine (from a 750-ml bottle)
2 cups water
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
10 whole black peppercorns
2 whole cloves
1 Turkish or 1/2 California bay leaf
Special Equipment
a 6-inch square of cheesecloth; kitchen string

Steps:

  • Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
  • Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
  • Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
  • Discard cheesecloth bundle and season cabbage with salt and pepper.

RED CABBAGE WITH RASPBERRIES, ONIONS AND APPLES



Red Cabbage with Raspberries, Onions and Apples image

Categories     Onion     Side     Sauté     Vegetarian     Raspberry     Apple     Cabbage     Bon Appétit

Yield Serves 8 as a side-dish

Number Of Ingredients 8

1/2 cup butter
1/2 cup chopped shallots
1 medium head red cabbage (about 2 3/4 pounds), thinly sliced
2 cups thinly sliced onions
2 Granny Smith apples, peeled, cored, thinly sliced
3/4 cup raspberry vinegar
1/2 cup sugar
1 pint fresh raspberries or 2 cups frozen

Steps:

  • Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

RED CABBAGE AND ONIONS



Red Cabbage and Onions image

Categories     Onion     Side     Sauté     Spring     Thyme     Cabbage     Gourmet

Number Of Ingredients 6

1 teaspoon olive oil
1 1/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated
1/2 lb red onions, cut into 1-inch pieces and layers separated
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.

MOCKBRATEN (FLANK STEAK WITH SAUERBRATEN STYLE SAUCE), SMASHED POTATOES WITH HORSERADISH AND CHIVES, RED CABBAGE WITH APPLE AND ONIONS



Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 dried bay leaves
1/3 cup cider vinegar, eyeball it
3 tablespoons sugar
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons vegetable oil, eyeball it
2 1/4 to 2 1/2 pounds flank steak
2 medium onions
4 tablespoons butter, divided
1 large green apple
Salt and pepper
1/8 teaspoon nutmeg, freshly grated or ground, eyeball it
3 pounds red skin potatoes, quartered
1 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons chives, chopped or snipped
1 (18 ounce) jar cooked red cabbage, available on specialty foods aisle
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups beef stock, about 1/3 of a 1 quart box
1 rounded tablespoon Dijon mustard
6 gingersnaps, finely crumbled

Steps:

  • Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.
  • Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.
  • Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.
  • While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.
  • While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes.
  • Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes.

Tips:

  • Choose the right cabbage: Look for a head of red cabbage that is firm and heavy for its size, with tightly packed leaves. Avoid any heads that have brown spots or bruises.
  • Slice the cabbage thinly: This will help it cook evenly and quickly. You can use a sharp knife or a mandoline to slice the cabbage.
  • Don't overcrowd the pan: When cooking the cabbage, be sure to leave enough space between the pieces so that they can cook evenly. If you overcrowd the pan, the cabbage will steam instead of fry and will not brown properly.
  • Season the cabbage well: Salt, pepper, and garlic powder are all classic seasonings that pair well with red cabbage. You can also add other spices, such as cumin, coriander, or paprika, to taste.
  • Cook the cabbage until it is tender: The cabbage should be cooked until it is tender but still has a slight crunch to it. Overcooking the cabbage will make it mushy.

Conclusion:

Red cabbage is a delicious and versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. Whether you are looking for a side dish, a salad, or a main course, there is a red cabbage recipe out there for you. So next time you are at the grocery store, be sure to pick up a head of red cabbage and give one of these recipes a try.

Related Topics