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    You are in: Home / Recipes / Braised Red Cabbage With Toasted Hazelnuts Recipe
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    Braised Red Cabbage With Toasted Hazelnuts

    Braised Red Cabbage With Toasted Hazelnuts. Photo by Rita~

    1/1 Photo of Braised Red Cabbage With Toasted Hazelnuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    Chef Kate's Note:

    From the LA Times, for the best flavor, use tart apples such as Gala, Winesap or Arkansas Black. This recipe can be prepared several days in advance and kept tightly covered in the refrigerator.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.
    2. 2
      Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoons salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.
    3. 3
      Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.
    4. 4
      When the cabbage is almost done, toast the caraway seeds in a small sauté pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.
    5. 5
      When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.

    Ratings & Reviews:

    • on February 02, 2009

      55

      This was delish!!!! I started by sauteing the onions not shallots in smart balance oil added the apple with skin and cabbage. I did add fennel seed because it also acts as an excellent digestive aid to relieve abdominal cramps, gas and bloating. I so forgot the nut and didn`t miss them. Maybe I`ll add them tomorrow! Thanks for this healthy tasty goodness.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braised Red Cabbage With Toasted Hazelnuts

    Serving Size: 1 (175 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 221.7
     
    Calories from Fat 120
    54%
    Total Fat 13.4 g
    20%
    Saturated Fat 2.6 g
    13%
    Cholesterol 7.6 mg
    2%
    Sodium 40.9 mg
    1%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 5.1 g
    20%
    Sugars 10.1 g
    40%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    fresh thyme sprigs

    juniper berries

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