Red Cabbage

Serves 4 VINAIGRETTE 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons lingonberry preserves 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt, or to taste 1/4 cup canola oil, or to taste 1. In a bowl, whisk the mustard, preserves, vinegar, and...

A chilly night turns a lot cozier with a hearty dish of pork chops and cabbage bubbling on the stove. This is supper with few demands. Brown thick center-cut pork loin chops and simmer them in a mixture of red cabbage, apples, maple syrup, and apple cider vinegar. The syrup and vinegar add a sweet and sour element to the dish. Save some cabbage and a couple of pork chops for a filling red cabbage and vegetable soup. First cook celery, potatoes, and tomatoes in chicken stock, then add the leftover cabbage and the pork, now boned and coarsely chopped, and the first meal's warming aromas will...

Serves 8 1 red cabbage (2 pounds), quartered and cored 1/2 cup cider vinegar 1 teaspoon caraway seeds 1 cinnamon stick, broken in half Salt and pepper, to taste 1. On a mandoline, Japanese slicer, or another slicing machine, cut the cabbage into fine...

Serves 4 2   tablespoons olive oil   3   stalks celery, chopped   4   carrots, coarsely chopped     Salt and pepper, to taste   4   Yukon Gold or Yellow Finn potatoes, cut into ½-inch dice   1   can (15 ounces) diced tomatoes   1   quart chicken stock   3   cups leftover red cabbage mixture   2   cooked pork chops, bones discarded and meat coarsely chopped   1. In a soup pot over medium heat, heat the oil. Add the celery, carrots, salt, and pepper.

Serves 4 The vibrant purple color is the first thing you notice about a head of red cabbage. Often thinly sliced and added to salads, like a refreshing coleslaw, the purple head - always called red in markets - is also delicious cooked, especially with sweet and sour flavors. Cut it into quarters, slice them into thin strips, then saute the cabbage in olive oil and butter until soft. Simmer the dish with diced apples, fragrant spices such as juniper berries and bay leaf, apple juice, and brown sugar.

Serves 4 with leftovers 6   center-cut (1-inch thick) pork loin chops on the bone (about 3 ½ pounds total)     Salt and pepper, to taste   ½   teaspoon dried thyme   2   tablespoons olive oil   1   large onion, halved and thinly sliced   1   large head red cabbage, quartered, cored, and thickly sliced   2   apples, peeled and...

Serves 4 with leftovers 6   center-cut (1-inch thick) pork loin chops on the bone (about 3 ½ pounds total)     Salt and pepper, to taste   ½   teaspoon dried thyme   2   tablespoons olive oil   1   large onion, halved and thinly sliced   1   large head red cabbage, quartered, cored, and thickly sliced   2   apples, peeled and...

Serves 6 Tart apples and cider, along with aromatic spices, add sweetness to robust red cabbage. Pancetta, a lean cured Italian bacon, adds depth and a hint of smokiness. You need to add acid to the cabbage, not just to counter the sweet taste but to improve the color. This is what the lemon juice is for, but you can also use cider vinegar. Render the pancetta until it’s very crisp (there will be very little fat in the pan), then cook the apples and cabbage separately just until both are tender but still have some bite.

Serves 6 1 red cabbage, cored, quartered, and very thinly sliced 1 shallot, quartered 3 tablespoons rice vinegar 2 tablespoons ketchup 3 tablespoons sugar Juice of 1 lemon 1/2 teaspoon salt 1 teaspoon paprika...