Quick braised red cabbage without apple salad recipe
I've been looking for a quick and straightforward salad recipe for red cabbage braised in butter without any apple for a while now, and I've finally found one.
red cabbage recipes asian
Because it does not contain apple, vinegar, cinnamon, or any other spices, the flavor of the cabbage is given the opportunity to be fully appreciated.
This fast vegetable accompaniment takes only a few moments to put together and is remarkably straightforward.
Because of the way it is worded, neither vegans nor vegetarians can safely follow this recipe.
However, it may be modified in a fairly straightforward manner.
Simply substitute high-quality vegetable stock for the chicken stock in the recipe for braised red cabbage if you would like to make it suitable for vegetarians.
In order to prepare vegan red cabbage, you will also need to use a butter substitute that does not include any dairy products.
Alternatively, you might try substituting a small amount of olive oil for the water.
Although it may seem unnecessary to point this up, it would be impolite not to do so.
In my head, cabbages of all colors – red, white, and green – are invariably the most cost-effective vegetable option, at least in this part of the world.
I can get many weeks' worth of nutrition from just one head of cabbage if I prepare it properly.
They are also able to maintain their quality while stored in the refrigerator.
This recipe calls for a substantial amount of cabbage, and only one will suffice.
As a side dish, it may easily accommodate eight individuals, if not even more.
If you want to make half the amount, that's not a problem at all; but, whenever I'm going to be cooking something for more than two hours and a half, I like to prepare a larger quantity.
You can in fact use the same recipe with white cabbage, however, the cooking time would be around half of what it would be with the red cabbage.
You may also purchase ready-made stock in the refrigerated area of many supermarkets, as well as vac-packed products if you like.
Now you can even get it packaged in a can traditionally used for beer.
red cabbage salad
It is possible to get chicken broth in cartons similar to those that contain long-life milk or orange juice in the United States, where it is more often known as chicken broth or even chicken bone broth.
Which is extremely convenient.
If I had to choose between this and the other option, this would be my second choice.
In the event that you are unable to obtain stock or broth that has been prepared, you might make do with a stock cube or, slightly more effectively, a stock pot.
The flavor of the stock pots is often just a little bit stronger than that of the other pots.
First, prepare the stock in the traditional manner by adding boiling water to the ingredients, and then proceed to utilize it as directed in the recipe.
It makes no difference whether you use lemon juice from a bottle or fresh lemons in this recipe.
However, you should make sure that you add a tiny bit.
It not only helps to preserve the color of the red cabbage just a little bit brighter, but it also gives the finished flavor a little bit of a kick by adding a little something extra to it.
At the very end of the cooking process, adding a small amount of salted butter gives the dish an extra shine and a little bit of extra flavor.
Additionally, it contributes a touch of additional flavor to the dish.
If you are absolutely adamant about breaking my heart and using unsalted butter, then kindly sprinkle some sea salt on top of it at the same time.
This is a pretty straightforward dish that calls for a small number of ingredients but a wide variety of additional flavors.
If you, like me, were hoping for a dish consisting just of red cabbage, then you will be pleased to learn that this option is available.
However, this also means that it serves as an excellent foundation upon which to build if you decide that you want to incorporate additional flavors or components.
Preheat the oven to 160 degrees Celsius with the fan on, or 180 degrees Celsius, or 350 degrees Fahrenheit.
In order to get 1 red cabbage ready, take off any outer leaves that aren't in good shape and throw them away.
simple red cabbage recipe
To chop the cabbage into quarters without missing any of the core, you'll need a large and sharp knife.
Make sure to keep using the same extremely sharp knife so that you can remove the core from each quarter.
Shred the entire head of cabbage by first slicing it into quarters and then shredding each quarter individually.
Place the cabbage in a casserole dish, then pour in 600 milliliters of chicken stock and 1 tablespoon of lemon juice.
Mix well.
Just to make sure everything is combined, give it a quick stir.
After covering the dish with foil, place it in the oven and bake it for two hours and 15 minutes.
It is recommended that you give everything a stir every half an hour or so, but it is not required.
Take off the aluminum foil, give the cabbage a stir, and then dot it with 1 tablespoon of salted butter.
Place back into the oven and cook for another ten minutes.
If preferred, serve with an additional portion of butter.
Please make an effort to shred the cabbage as thinly as possible; the slices should be around half a centimeter or a quarter of an inch in size.
Due to their increased size, the cooking process will take significantly longer.
When it comes to the length of time needed to cook something, the exact amount of time needed can change slightly each time.
This recipe is one that I've followed quite a few times, and I've found that it has quite a few different possible outcomes.
Therefore, towards the end of the allotted time for cooking, you should be prepared to remove it from the oven a little bit earlier than normal.
Alternatively, you could let it sit there for a little while longer.
When it is done cooking, the cabbage should be very tender all the way through, with only the faintest trace of resistance.
In the event that there is even the slightest crunch, it is not yet complete.
The final ten minutes of cooking time are spent allowing the butter to melt into the cabbage and create a bit more of a sauce with any liquid that is still present in the dish after it has been cooked.
Before moving on to the next step, check to see if there is still a significant amount of liquid in the container.
If there is, drain some of it out.
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