Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rosemary braised red cabbage. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Rosemary Braised Red Cabbage is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Rosemary Braised Red Cabbage is something that I have loved my whole life. They are nice and they look wonderful.
Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side, from BBC Good Food. Braised Red Cabbage is an easy, cost efficient, and healthful side for your comforting winter meals. Braised Red Cabbage is one of those super simple side dishes that takes very little effort and can work as a side to a variety of meals.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook rosemary braised red cabbage using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosemary Braised Red Cabbage:
- Prepare 1/2 red cabbage
- Take 1 tbsp olive oil
- Prepare 1 Knob of butter
- Make ready 1/2 red onion, sliced
- Make ready 65 ml red wine vinegar
- Prepare 70 grams soft dark brown sugar
- Prepare 1/2 red chilli, finely chopped
- Make ready 1 rosemary sprigs
- Get 1 medium Granny Smith apple, cored & roughly chopped
- Make ready 150 ml water
It was one of those things I never tackled at home Chef Robert needed two side vegetables and asked for sweet potatoes and red cabbage. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions. Polish sweet-and-sour braised red cabbage, known as czerwona kapusta zasmażana (cherr-VOH-nah kah-POOSS-tah zahs-mah-ZHAH-nah), is a side dish that comes together in a snap, especially if you use a food processor to shred the cabbage and onion.
Steps to make Rosemary Braised Red Cabbage:
- Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 150ml water and some salt and pepper.
- Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.
- Remove the lid and cook for a further 10 mins. Serve alongside some steaks and baked potatoes.
Lamb, red wine and rosemary casserole. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. This red cabbage recipe for red cabbage and apple is easy to make for a Christmas red cabbage side dish. John Torode's braised red cabbage side dish is spruced up with apples, smoked bacon, cinnamon and orange zest, and given a boozy red wine hit for a festive feast.
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