Simmered Red Cabbage

You can make lots and keep in the fridge, ready for when you need a vegetable side dish.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Prep: 15 min Cook: 60 min

Ingredients

Red cabbage 1
Butter as required
Onion 1
Apple (red skinned) 1
Bay leaf 1
Vinegar 4 tbsp
Sugar 4 tbsp

Method

1
If you're using a large cabbage, use 6 tbsp each of vinegar and sugar.
2
Remove the centre core from the cabbage and chop into fine strips. Finely slice the onion. Cut the apple into quarters (remove the core) then slice thinly.
3
Put the butter in a pan and fry the onions until soft on medium heat.
4
Add the cabbage, apple, bay leaf, vinegar and sugar. Put the lid on.
5
Turn the heat down to low and simmer for one hour until the cabbage is soft.

Tips & Note

I recommend white wine, balsamic, malt or cider vinegar. Whilst the cabbage is cooking, you might need to add a bit of water to stop the sauce reducing too much and the cabbage from burning. Butter is essential in this recipe. Using other oils gives a totally different end result.

Simmered Red Cabbage

You can make lots and keep in the fridge, ready for when you need a vegetable side dish.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Prep: 15 min

Cook: 60 min

Ingredients

Red cabbage 1
Butter as required
Onion 1
Apple (red skinned) 1
Bay leaf 1
Vinegar 4 tbsp
Sugar 4 tbsp

Simmered Red Cabbage

Recipe ID :473 Posted on 05 MAY 2015

Serves 4

Prep 15min
Cook 60min
views 6,995
printed 235

saved 1

You can make lots and keep in the fridge, ready for when you need a vegetable side dish.

Share

Ingredients

Method

Prep
15min
Cook
1h
1
If you're using a large cabbage, use 6 tbsp each of vinegar and sugar.
2
Remove the centre core from the cabbage and chop into fine strips. Finely slice the onion. Cut the apple into quarters (remove the core) then slice thinly.
3
Put the butter in a pan and fry the onions until soft on medium heat.
4
Add the cabbage, apple, bay leaf, vinegar and sugar. Put the lid on.
5
Turn the heat down to low and simmer for one hour until the cabbage is soft.

Tips & Note

I recommend white wine, balsamic, malt or cider vinegar. Whilst the cabbage is cooking, you might need to add a bit of water to stop the sauce reducing too much and the cabbage from burning. Butter is essential in this recipe. Using other oils gives a totally different end result.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
Simple but looks like a professional pate you've spent ages making!
Sliced ham, Cream cheese, Milk, Chives, Baguette
PRO
The sweetness of the sweet potato really elevates the mackerel flavour. A great soup for kids too.
Smoked mackerel, Olive oil, Onion, Sweet potato, Stock, Salt & pepper, Thyme
PRO
Rice with peas gives you the taste and feel of spring!
Brown rice, Water, Salt, Garden peas in the pod
PRO
Taste a whole new side to the beetroot!
Olive oil, Baby beetroot (uncooked), New potatoes, Salt
PRO
This Spanish dish from Galicia is also known as caldo gallego, I made it with my favourite ingredient fennel.
Fennel bulbs, Sausages, Potatoes (large), Tinned butterbeans, Chicken stock, Salt & pepper, Extra virgin olive oil, Pepper, Fennel leaves for garnish
PRO
This soup has an incredible colour and tastes delicious hot or cold.
Beetroot (cooked), Olive oil, Onion, Stock, Salt & pepper, Cooked rice, Double cream
PRO

Similar Recipe

Use up leftovers in the fridge - this made a wonderful on-the-spot dish!
Pointed cabbage, Carrot (medium), Chipolata sausages, Eggs, Chicken stock granules, Salt & pepper, Mirin, Sake, Soy sauce, Water, Sesame seeds
A healthy filling dish.
Pointed cabbage, Olive oil, Garlic, Cumin seeds, Coriander seeds, Natural yogurt, Salt, Harrisa paste (optional)
Mizue
PRO
A trendy dish, with purple cabbage, creates a wonderful colour.
Purple cabbage, Minced beef, Vegetable oil, Garlic, Red wine, Beef stock cube, Horseradish sauce, Sugar, Cumin seeds
So delicious without adding anything!
Pointed cabbage, Corned beef, Black pepper, Tempura flour, Water, Vegetable oil for frying
Mizue
PRO
Also works well as a vegetarian main dish!
Cavolo Nero (black cabbage), Olive oil, Garlic, Anchovies, Salt & pepper, Pine nuts, Fresh red chilli, Mozzarella cheese, Extra virgin olive oil, Balsamic vinegar, Parmigiano reggiano
Mizue
PRO
The crunch of the cabbage tastes really good with the salty bacon.
Bacon rashers, Purple cabbage, Butter, Mayonnaise, Wholegrain mustard, Ketchup, White wine

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil