Braised Red Cabbage and Apples

braised red cabbage with apples

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.

Braised Red Cabbage and Apples
Author: 
Recipe type: Veggie Sides, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. In a medium-to-large pot, heat oil. Add onion and saute about 4 minutes until soft.
  2. Add apple and cabbage to pot, stirring occasionally until volume is reduced and moisture increases on the bottom of the pan, about 4 minutes.
  3. Add vinegar, maple syrup, salt, pepper and water and stir well. Cover and cook about 20 minutes or until cabbage is soft.

 

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