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 cabbage warm or chilled.
- 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.