I ate nearly half of this braised red cabbage dish after photographing it. And yes, I had already eaten lunch. It’s just that it’s so pretty, flavorful and low in calories, I can’t seem to release the fork and put the leftovers away in the refrigerator. Braised red cabbage is an attractive addition to sandwiches or stews as its sweet-sour twang holds up to robust proteins like beans or tempeh. I had it for dinner with some cheeze and spinach grits with black beans and it was pretty much perfect.
Serve braised red cabbage warm or chilled.
Braised Red Cabbage with Apples Recipe
- 1 T canola oil (other neutral flavored oil)
- 6 c shredded red cabbage
- 1 yellow onion, medium dice
- 1 apple, sliced thinly in crescents (I used a giant Cortland apple but whatever is fine)
- ¼ c apple cider vinegar
- 1 T maple syrup
- ½ t salt
- 4 T water
- freshly ground black pepper to taste
- In a medium-to-large pot, heat oil. Add onion and saute about 4 minutes until soft.
- Add apple and cabbage to pot, stirring occasionally until volume is reduced and moisture increases on the bottom of the pan, about 4 minutes.
- Add vinegar, maple syrup, salt, pepper and water and stir well. Cover and cook about 20 minutes or until cabbage is soft.