Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, braised red cabbage. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
I cooked out all the water and continued a bit more, watching and stirring until slightly browned. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat. Add salt and pepper, to taste, red onion, apple, and allspice.
Braised red cabbage is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Braised red cabbage is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have braised red cabbage using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Braised red cabbage:
- Prepare 100 gof ham
- Get 10 g margerine
- Make ready 1 head red cabbage
- Make ready 1 ml vinegar
- Take 1 piece apple
Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Braised Red Cabbage is such a tasty fall side dish with a gorgeous jewel-toned color. It has a wonderful sweet and a little sour flavor that pairs wonderfully with pork or chicken, and of course, German sausage. Braised Red Cabbage is an easy, cost efficient, and healthful side for your comforting winter meals.
Instructions to make Braised red cabbage:
- Cut the cabbage into julline
- Apply mergarine on a baking sheet
- Put the ready cut cabbage and add vinegar
- Cut the Apple into cubes and spread them on the cabbage
- Cover the cabbage with the ham
- Put them in a refrigerator for 30mins
- Serve the dish
Delia's Traditional Braised Red Cabbage with Apples recipe. This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash). Mix the cabbage with the rest of the ingredients and put in an ovenproof dish.
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