German-Style Cabbage and Delicata Squash

3 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 tablespoons light brown sugar

1/2 cup cider vinegar

2 cups fresh cider

1 cup homemade or store-bought low-sodium chicken stock

1 cinnamon stick

1 dried bay leaf

Coarse salt and freshly ground pepper

1 delicata squash, seeded and cut into half moons

1 small head red cabbage cut into 8 wedges, core intact

Preheat oven to 350 degrees.

Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage and delicate arranging in a tucked layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.

Transfer cabbage and squash to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.

Perfect side dish for Oktoberfest celebration beers.

Delicata and Red Cabbage Stir-Fry

2 tablespoons tamari or soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar or honey

2 teaspoons dark sesame oil

2 teaspoons cornstarch

2 tablespoons canola oil 

½ pound firm tofu, diced. ( or ½ pound of cooked chicken)

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 delicata squash cut into half moons

Salt to taste

½-1 red cabbage, cored and coarsely chopped

Rice

In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.

Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.

Add the remaining oil to the pan. When it is hot, add the delicata squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.

Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with rice.

Broccoli and Red Cabbage Stir Fry

½-1 head of Red Cabbage, Chopped

1 Head Broccoli, Chopped

2 Tablespoons oil

2 Teaspoon mustard seeds

1 Teaspoon turmeric Powder

2 Teaspoon Ground pepper 

4 Cloves Garlic

1 tsp Curry Powder

1/2 Onion chopped

To Taste salt

Heat oil in a pan and add mustard seeds and wait for it to crackle. Now add crushed garlic and chopped onions along with curry powder. When the onions become soft, add turmeric powder, salt and pepper.

Now add broccoli and keep the pan covered for 5 mins. When the broccoli is cooked, add cabbage and stir fry it. Try to avoid over cooking the cabbage.

Serve hot with rice.