Time 50m Yield 8 Number Of Ingredients 11 Steps:
Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes. Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.
Time 15m Yield 6 Number Of Ingredients 4 Steps:
Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.
Yield Makes 2 cups Number Of Ingredients 7 Steps:
Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine. Let stand at room temperature for 1 hour before using.
Time 1h15m Yield 10 servings. Number Of Ingredients 7 Steps:
In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
More about “tangy red cabbage recipes”
Time 50m Number Of Ingredients 8 Steps:
Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt. Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
