Simple Recipe: My Braised Red Cabbage with Clementine & Morello Cherry

serving My Braised Red Cabbage with Clementine & Morello Cherry Needs 9 Ingredients And 3 Steps

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Tutorial Cooking Of My Braised Red Cabbage with Clementine & Morello Cherry Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves, from BBC Good Food. Please watch my other videos - and subscribe my channel. Everyone in Germany knows red cabbage.

My Braised Red Cabbage with Clementine & Morello Cherry Heat a large pan on the stove top and melt the butter being careful not to burn it. Braised Red Cabbage with Red Onion and Apples. This simple, homey braised red cabbage recipe is the perfect accompaniment to a chilly-weather braise. You can cook My Braised Red Cabbage with Clementine & Morello Cherry using 9 ingredients and 3 steps. Here is how you achieve My Braised Red Cabbage with Clementine & Morello Cherry.

Ingredients of My Braised Red Cabbage with Clementine & Morello Cherry

  1. You need to prepare 1/2 of Red cabbage (cut into 4 wedges).
  2. Prepare 100 ml of Red Wine Vinegar.
  3. Prepare 2 cloves of Garlic (crushed).
  4. Prepare 2 of bay leaves.
  5. Prepare 1 of Clementine (Juice & Zest).
  6. You need to prepare 1/2 tsp of freshly grated nutmeg.
  7. Prepare of Olive oil.
  8. Prepare 1 tbsp of morello cherry conserve.
  9. Prepare 1 tsp of dried chives.

Red cabbage is sweeter than green or white cabbage and retains its brilliant color even after it's cooked. Braising is a great way to cook cabbage. This technique is a moist-heat cooking method that involves browning meats or vegetables in fat and then cooking them in a small amount of liquid in. With slightly tart and sweet accents and aromatic caraway seasoning, braised red cabbage is an excellent foil to the richness of roasted duck.

My Braised Red Cabbage with Clementine & Morello Cherry instructions

  1. In an oven proof pan sauté cabbage wedges for a few minutes on each side till they start to caramelise..
  2. Add the red wine vinegar & reduce by half then add the remaining ingredients except the conserve & chives....
  3. Cover & place in the oven for 30mins or so until the cabbage is tender but still has a bite. Add the chives & conserve & return to the oven till the cabbage is glazed... Season & Serve.

And though her red cabbage is equally tasty in winter months, I prefer it during the later summer when there's a hint of fall in the air (but not enough to Of course you'll need to procure the heads of red cabbage, which in less than an hour are transformed into a soft-but-not-mushy, tangy-but-not-sour. The perfect side: braised red cabbage with sweet and sour spices. Just the smell of it simmering on the stove brings that festive feeling to your kitchen. This dish freezes well. asian clementine & cabbage salad. Chinese red cabbage is a delicious Asian twist on this traditional side dish.

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