From red cabbage, you can cook healthy and tasty, warm, with the addition of apples. Another ingredient that gives the salad a sweet and sour taste is blackcurrant jam. Black currant It goes well with meat and fish dishes, and in this it acts as a kind of piquant note. Braised cabbage can also be served as an independent dish, as warm salad or garnish. Due to its unusual, bright color, red cabbage dishes can also be served on festive table to roast duck or chicken. Despite its simplicity, you will be delighted with it. Check out step by step cooking spicy stewed red cabbage with photo And also prepare this wonderful vegetable dish.
Ingredients for Spicy Braised Red Cabbage
Step by step cooking spicy stewed red cabbage with photo
- Cut the onion into half rings and fry in vegetable oil for 2-3 minutes until soft.
- Chop the red cabbage, chop the garlic and add to the onion in the pan and fry everything together for another 2-3 minutes.
- Pour a little water into the pan to the cabbage, 80-100 grams.
- Add salt and brown sugar if available.
- Pour in 2 tbsp. l. apple cider vinegar if table 9% - 1 tbsp. l.
- Also add currant jam or jam. Mix all the ingredients, cover with a lid, make medium heat and simmer everything together for about 10 minutes.
- Cut the sour apple into strips and add to the cabbage, cover again and simmer for another 10 minutes.
- At the very end, add spices such as cardamom, cinnamon, nutmeg to taste, remove from heat.
Serve stewed cabbage to the table, decorate it with fresh dill or green onions. Bon appetit!
Red cabbage is rich in vitamins, minerals and fiber. In addition, it is more tender and has a more delicate aroma compared to the usual white cabbage. Bright reddish-purple cabbage can be fried, stewed, added to salads and sandwiches.
Stewed red cabbage: video
Braised red cabbage
This dish is ideal as a side dish for fried poultry - for example, stuffed goose or duck, as well as a variety of game. Spices and apples give the dish a piquant, very delicate taste and aroma.
You will need: - 1.1 kg of red cabbage; - 2 onions; - 2 sweet apples; - 1 teaspoon freshly grated nutmeg; - 0.25 teaspoon of cinnamon powder; - 0.25 teaspoon of clove powder; - 1 teaspoon fine dark brown sugar; - 3 tablespoons of red wine vinegar; - 30 g butter; - thyme greens for decoration.
If you don't have clove powder ready, crush clove buds in a mortar and mortar.
Remove the top leaves from the cabbage head. Chop it as thin as possible. Arrange the chopped cabbage in a spacious fireproof dish. Peel and grate the apples on a coarse grater, chop the onion. Add apples and onions to cabbage. Pour nutmeg, cinnamon, cloves and sugar into the mixture, pour in vinegar, mix everything. Cut the butter into small pieces and spread over the cabbage.
Cover the form with a lid and put it in the oven, preheated to 170 degrees. The cabbage will be stewed for about an hour and a half, during which time it needs to be mixed several times. When it is completely soft, remove the dish from the oven, place on a warmed dish and serve, garnished with thyme sprigs.
Red cabbage with ham
Such cabbage is suitable as a side dish for fried sausages, pork steaks or game. It can be served as an independent dish, accompanied by gray or grain bread. Light cold beer is very suitable for this dish. You can make changes to the recipe by replacing the ham with dry-cured ham or chicken fillet.
You will need: - 1 medium-sized red cabbage; - 60 g butter; - 2 tablespoons of red wine vinegar; - 125 g of low-fat ham; - 1 tablespoon of sugar; - salt; - freshly ground black pepper.
For stewing, choose strong young heads of cabbage, they are juicy and have a pleasant aroma.
Cut the cabbage head into 4 parts, remove the stalk. Finely chop the rest of the cabbage. Melt the butter in a heat-resistant bowl and put the ham cut into noodles in it. While stirring, heat it for about 5 minutes, then add the cabbage and mix from the bottom up several times so that the vegetables are evenly oiled. Cover the dish with a lid and let the dish stand for a few minutes.
In a separate container, mix wine vinegar, sugar, salt and freshly ground pepper, pour cabbage with the resulting sauce. Place it in an oven preheated to 170 degrees and simmer for 2 hours, stirring occasionally.
red cabbage salad
You will need: - 0.5 head of red cabbage; - a bunch of parsley; - olive oil; - a handful of lingonberries; - 1 tablespoon of wine vinegar; - 1 teaspoon of sugar; - 1 teaspoon sweet mustard; - salt.
Clean the head of cabbage from the top leaves, cut the stalk. Finely chop the cabbage and place in a deep bowl. Pour it with hot salted water for 5 minutes, then drain the water and squeeze the cabbage. In a separate container, mix olive oil, vinegar, mustard, salt and sugar, pour sauce over cabbage and mix. Let it stand in the cold for about an hour, then transfer to a salad bowl and sprinkle with lingonberries.
There are traditional National dishes, favorite dishes, and there are those that combine both characteristics. Perhaps, the recipe for stewed red cabbage with apples belongs to the latter. This delicious cabbage counts traditional dish Flemish cuisine.
The Flemings, the Dutch-speaking inhabitants of the northern part of Belgium, call such simple and tasty dishes boerenkost(burenkost), which in literal translation sounds like "farmers' food", or in literary language it means " simple homemade food". To the category of such simple meals also include . Exactly braised cabbage prepared according to traditional recipe, is a favorite vegetable side dish many residents of Belgium in the autumn-winter period. It is worth noting that such cabbage is also one of the favorite dishes of children, because they like it for its sweet taste and rich purple color. And even local restaurants, with their culinary sophistication, during the season of red cabbage include exquisite options for preparing this healthy vegetable to your menus.
The usefulness of this type of cabbage has been known for thousands of years, it was especially loved by the ancient Romans and Celts. In ancient Rome, cabbage was highly valued for its healing properties, it was often called the "doctor of the poor." It was the Romans who first decided to use cabbage not only for medicinal purposes, but also as a food product. The most widespread red cabbage was much later, already at the end of the 19th century. In Northern European countries such as Belgium, the Netherlands and Germany, this cabbage variety has become quite popular due to its nutritional value, relative ease of cultivation, low cost and the possibility of long-term storage. If you want to know more about useful properties cabbage, read our short review.
The other day, my young gourmet, who will be 5 years old at the end of the month, at dinner officially added this delicious stewed cabbage according to a traditional Flemish recipe to her list of favorite dishes. How can a mother not be happy when a child loves a simple homemade food: tasty, nutritious and healthy. Red cabbage with apples goes well with fried sausages or homemade meatballs. By the way, this dish will also delight game lovers. The contrast of sweet and sour will allow you to taste new combinations and original aftertastes, while the rich purple color will brighten up the usual color schemes of your dishes.
Red cabbage stewed with apples
Training
Cooking
1 hour 15 minutes
1 hour 30 minutes
Cuisine: Belgian
Servings Per Container: 8-10
Ingredients
- 1 head of red cabbage about 750 gr
- 2 onions
- 2-3 sour or sweet and sour apples
- 2-3 tbsp sugar (to taste)
- 4 tbsp vinegar (wine, balsamic or fruit)
- 20 g butter (can be replaced with vegetable)
- 2 pcs bay leaf
- 3 cloves
- salt to taste
- freshly ground black pepper to taste
Instruction
- Rinse the cabbage under running water, removing the top sheets. Dry.
- Cut the cabbage into 4 parts, remove the inedible hard stalk.
- Then finely chop the cabbage with a knife or a special grater.
- Peel and finely chop the onion.
- Melt the butter in a heavy-bottomed pot (for example, a cauldron), and fry the onion over medium heat until transparent.
- Add cabbage and sauté with onions for five minutes.
- Add salt, pepper, bay leaf, cloves, vinegar and a little water (2-3 tbsp). Simmer over low heat covered for 1 hour, stirring occasionally.
- Wash apples, peel and seeds, cut into cubes, add to cabbage. Also add sugar to taste (it is best to add a minimum amount first.) Simmer for another 10-15 minutes without a lid until fully cooked. Be careful not to burn the cabbage. Add some water if necessary.
- Remove bay leaf and cloves from cabbage.
- Taste the cabbage and, if necessary, add seasonings (salt, pepper, sugar, vinegar).
Notes
COOKING SECRETS:
1. Vinegar for every taste: apple, white or red wine, raspberry, balsamic, cranberry.
2. Vinegar is used not only to give a sour taste, but also to maintain a rich dark purple color. Without vinegar, cabbage becomes gray during the heat treatment and completely loses its appetizing quality.
4. The number of apples in the recipe is not constant. Think for yourself, decide for yourself: 1 apple or 1 kilogram?!
5. Apples are best peeled before adding directly to the cabbage, so that they do not turn brown due to the oxidation process.
6. For the brave and ready to experiment: tint and enhance the taste of red cabbage by adding a little ground cinnamon or honey, redcurrant or cranberry jam.
Braised cabbage - very healthy dish, and stewed red cabbage - also beautiful dish. Today I suggest you cook Czech-style stewed red cabbage with the addition of apple, cumin, honey and prunes. I cook such cabbage as a side dish for the main dish, both meat and fish.
To taste, stewed red cabbage in Czech style turns out to be very tender and spicy, with a slight hint of smoked meat, thanks to prunes. Honey can be replaced with sugar, which I did this time, because my honey turned out to be too flowery. Apples are better to take sour varieties.
Let's prepare the products for this recipe according to the list.
Cut the onion in half, and then cut each half in half again and then cut into thin slices. Pour everything into a frying pan or saucepan vegetable oil Add the onion and sauté until golden, 5-6 minutes.
Shred the red cabbage finely and put it in a saucepan with the onions. Fry, stirring, cabbage for 10 minutes, until it is reduced by half.
We rub the apples on a medium grater, after removing the seed boxes from them. Immediately squeeze out the lemon juice, this is necessary so that the apples do not darken.
Then add honey or sugar, at your discretion. We also salt the cabbage to taste.
We add cumin seeds, if you are not a fan of cumin, then you can not add it, but it is cumin that gives the cabbage a unique Czech traditional flavor.
It remains for us to add prunes, this product is optional, you can completely do without it. I love adding prunes. You can leave it whole or cut into small pieces. Everything, all the ingredients are in our saucepan, now we just wait patiently for them to cook and turn red. In the process of stewing, it is worth looking at the cabbage, periodically stirring the contents of the saucepan and, if necessary, adding a little boiling water and salt.
Braised Czech red cabbage is good both hot and cold. You can put it as vegetable caviar on bread, and serve it with potatoes, and it will also go well with fish and meat.
Enjoy your meal!
Juicy and colorful stewed red cabbage is a great side dish for any smoked meat dish or for meat products, such as: sausages, sausages, sausages, etc. Unfairly forgotten, red cabbage contains no less beneficial vitamins and minerals, so do not be too lazy to create from it tasty dish according to this recipe. It harmonizes especially brightly with fresh herbs: dill, parsley, green onions.
Ingredients
- 0.5 kg red cabbage
- 2 bay leaves
- 30 ml vegetable oil
- 0.5 tsp salt
- 9% vinegar on the tip of a spoon
Cooking
1. Remove the upper protective leaves from the red cabbage fork and rinse it in water, and then cut the fork in half. You only need half a vegetable. Chop it in any way convenient for you: coarsely or finely, using a special hatchet or a sharp knife. Try to be careful, as the cabbage gives off blue juice, and it does not wash out of things.
2. Pour vegetable oil into a saucepan and move the cabbage slices into it. Place the container on the stove, turning on medium heat.
3. Salt the cabbage slices and add bay leaves. If you like spices, you can add a little black ground pepper. Simmer the cabbage for the first 2-3 minutes over medium heat until it releases juice, and then reduce the heat to a minimum and simmer it for about 10-15 minutes until soft.
4. Ready stewed cabbage will become less bright and more fragrant. 1 minute before cooking, sprinkle the contents of the saucepan with 9% vinegar and mix. This is done so that the cabbage does not lose its color.
5. Put it on a dish or in a serving plate, do not forget to sprinkle with washed chopped herbs. Such a side dish contains practically no and can be used for any meal.
Note to the owner
1. A creative thinker will appreciate the following idea: buy two different vegetables- white and red, and when they are already stewed in separate pans, you need to lay them out in a thoughtful manner on spacious flat plates. Alternating multi-colored slides, pyramids or wide stripes of brownish-golden and purple look interesting. The first shade always acquires after heat treatment in a brazier ordinary white cabbage, and the second - red.
2. Once under the nails, reddish-blue cabbage juice immediately eats into both the nail plate and the rough skin underneath. The result is a terrible “mourning” border, which cannot be removed with a manicure stick without prolonged steaming of the fingers. So it's better to wear before culinary process rubber gloves. If they are of high quality, that is, elastic, durable and, moreover, thin, it is very convenient to chop products in them.
3. Light table vinegar in this recipe is not recommended to replace dark, such as balsamic or grape. Both of them will muffle the brightness of the elegant dish. It will become brown and unsightly. When using apple and raspberry, this will not happen.
