Braised cabbage is sauteed then cooked slowly with broth and cider vinegar for a tender side dish with rich flavor. A pinch of red pepper flakes brings a fiery kick.

A yummy collection of the best green and red cabbage recipes from salads, soups, and dinner recipes. Something for everyone! ...

Shred half a red cabbage, discarding any tough pieces. Finely chop 2 red onions, scoop out the flesh from 12 tamarillos, grate some fresh ginger and deseed a red chili. Place in a casserole or ...

Shredding a whole head of cabbage may seem daunting at first, but it’s easy: place the cabbage core-side-down and slice it in thin strips along one side. Once you reach the core, cut it out ...

This braised red cabbage recipe can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months. Simply defrost and reheat in the microwave when you need it. To make this ...

Preheat the oven to 300 degrees. Peel the leaves off the red cabbage. Cut the leaves in half, remove the veins, and cut into approximately 2-inch-square pieces. In a large saucepan, melt 4 tbs.

Remove any damaged outer leaves from the cabbage. Examine and clean it if necessary. Cut in quarter, remove the core and slice the cabbage finely across the grain. Put the vinegar, water ...

Braised red cabbage goes with almost any winter dish. It takes minutes to prepare, then two hours of gentle cooking - you need do nothing except have a glass of wine and relax. Melt the butter in ...