RED CABBAGE RECIPES

Name: Red Cabbage Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 8-10 serving(s)
Ingredients: 8 cups red cabbage, thinly sliced (about 1 medium cabbage); 4 green onions, thinly sliced; 1 medium carrot, grated; 1 -2 tablespoon olive oil (I always add 1 tbsp); 1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do); 2 tablespoons Splenda sugar substitute or 2 tablespoons sugar; salt and pepper, to taste

RED CABBAGE COLESLAW RECIPE - FOOD.COM

Red Cabbage Coleslaw Recipe - Food.com image

This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

Total Time 20 minutes

Prep Time 20 minutes

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Steps:

Combine vegetables in a large mixing bowl.
In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
Pour hot dressing over vegetables; mix well.
Refrigerate to blend flavours.
Leftovers will keep a couple days in the fridge.

Nutrition Facts : Calories 52.2, FatContent 1.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 27.2, CarbohydrateContent 8.6, FiberContent 1.9, SugarContent 5.1, ProteinContent 1.2

RED CABBAGE RECIPE - BBC FOOD

Red cabbage recipe - BBC Food image

The perfect side: slow-cooked red cabbage with sweet and sour spices. Just the smell of it simmering on the stove brings that festive feeling to your kitchen. This recipe can be made in advance, perfect if you are planning for a stress-free Christmas. For this recipe you will need a food processor.

Provided by Deborah Reddihough

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 10

Ingredients

knob of butter
2 tbsp olive oil
1 onion, finely sliced or chopped
1 tsp ground cinnamon
½ tsp ground nutmeg (optional)
1 x 600g/1lb 5oz red cabbage, shredded finely, white core discarded
3 tbsp soft brown sugar
3 eating apples, peeled, cored and diced
100ml/3½fl oz red wine vinegar
2 tsp redcurrant jelly or cranberry sauce (optional)

Steps:

Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.
Stir in the sugar, apples and red wine vinegar. Cover with a lid and let it cook gently for 30 minutes.
Stir in the redcurrant or cranberry sauce (if using) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

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1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
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4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
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1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
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1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
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1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
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