How to make Braised Red Cabbage? (Healthy and Colorful dish)

One of my favorite simple side dishes is braised red cabbage. For a nutritious and simple midweek dinner, serve this vibrant dish over stuffed pork tenderloin.

Recipes for red cabbage date back to the Great Depression and are still often served on tables across the nation all year long.

Who among us doesn’t remember seeing their grandma boil red cabbage on the stove while the rest of the meal was being prepared?

Red Cabbage Braised

It only takes a few minutes to prepare this simple red cabbage recipe because there are so few ingredients needed. Traditional German recipes sometimes include braised red cabbage as a side dish.

Red cabbage that has been chopped coarsely or thinly is called for in several recipes for braised cabbage. I chop the cabbage about 1/2 inch thick because it takes a long time to cook.

Since apple peels can often be a touch thick and chewy, the apples in this recipe are peeled and finely sliced. Whatever method you use, the end product is a wholesome, satisfying, and surprisingly low-carb side dish.

Cooking Red Cabbage

The majority of recipes ask for serving purple cabbage cold in salads or slaws, chopped or sliced. Red cabbage that is sauteed is often lightly fried in oil or bacon fat so that it retains some bite.

However, this simple braised cabbage recipe is cooked down gradually so that the apple’s sweetness and the vinegar’s sourness soak into the cabbage to produce a dish that is vibrant and fragrant! The prolonged cook time significantly changes the flavor of the meal, which has a light sweet and sour flavor.

Apple cider vinegar marinates the apple and cabbage ingredients to create a side dish that can be served hot or cold while still preserving the vibrant color of the cabbage.

You can top the braised cabbage with the apple with sour cream or serve it with meatloaf or pork chops. It can be used as a sour and crunchy side salad with a hot bowl of chicken noodle soup or as a cold alternative to lettuce in sandwiches and wraps.

Red cabbage that has been braised can even be frozen for later use. Make sure it is thoroughly cold before portioning it into freezer bags and arranging them flat on a baking sheet.

After freezing, stack either vertically or horizontally. Simply defrost, drain, and re-adjust the seasonings when you are ready to use them!

Braised Red Cabbage

One of my favorite simple side dishes is braised red cabbage. This braised cabbage recipe is simple, healthful, and complements almost anything!

Ingredients

• 6 cups red cabbage chopped
• 1 apple peeled and sliced
• ½ onion slivered
• ¼ cup cider vinegar
• 3 tablespoons white sugar
• ⅓ cup of water may need more
• ⅛ teaspoon cloves
• salt and pepper to taste

Instructions

1. In a sizable saucepan, combine all the ingredients.
2. Boiling is followed by a low simmer and cover.
3. Cook for 90 minutes with the lid on, stirring occasionally. When necessary, add extra water.
4. Serve warm and season with salt and pepper to taste.

Nutrition information

Calories: 54 | Carbohydrates: 13g | Protein: 1g | Sodium: 19mg | Potassium: 202mg | Fiber: 2g | Sugar: 9g | Vitamin A: 755IU | Vitamin C: 39.6mg | Calcium: 33mg | Iron: 0.6mg