You guys know the way I really feel about cabbage, proper? It’s like, the most effective factor ever. It’s tremendous low cost, doesn’t spoil rapidly, is tremendous healthful, and may simply bulk out a meal. Braised Red Cabbage is a kind of tremendous easy facet dishes that takes little or no effort and may work as a facet to quite a lot of meals. In the summer time you’ve coleslaw, within the winter you’ve braised cabbage. I really like serving it with savory dishes like roasted meat and mashed potatoes and discover that it’s gentle, tangy taste helps lighten the generally heavy really feel of fall and winter meals.
Plus the colour! OMG the colour. It’s like have a pile of jewels in your plate. If you need to improve the colour much more and occur to be opening a bottle of crimson wine to serve along with your dinner, strive including a splash of the wine to the liquid throughout the braising. 👌
(pictured under with Pressure Cooker Chicken and mashed potatoes)
Braised Red Cabbage
Braised Red Cabbage
Braised Red Cabbage is a straightforward, value environment friendly, and healthful facet in your comforting winter meals.
crimson cabbage (about 6-Eight cups shredded)
granny smith apple
apple cider vinegar
water (or extra as wanted)
- Freshly cracked pepper
Finely cube the onion and add it to a big pot together with the butter. Sauté over medium to medium-low warmth for about 5 minutes, or till the onions are comfortable and clear.
While the onions are sautéing, finely shred the cabbage and thinly slice the apple. Add the cabbage, apple, vinegar, water, and salt to the pot. Turn the warmth to medium, place a lid on the pot, and let the cabbage cook dinner, stirring often, till very tender (20-30 minutes, relying in your desired texture). If the underside of the pot begins to dry up, add one other 1/four cup water.
Taste the cabbage and season with freshly cracked pepper or extra salt or vinegar if desired.
Step by Step Photos
Finely cube a yellow onion and add it to a big pot with 2 Tbsp butter. Sauté over medium to medium-low warmth for about 5 minutes, or till the onions are tender and clear.
While the onions are sautéing, finely shred one head of crimson cabbage (about 2 lbs. or 6-Eight cups shredded) and thinly slice one granny smith apple. Add them to the pot together with 1/four cup apple cider vinegar, 1/four cup water, half tsp and half tsp salt.
Place the lid on the pot, flip the warmth to medium (if not already) and cook dinner the cabbage, stirring each jiffy or so, till it’s wilted. Depending on how comfortable you prefer it, you’ll need to cook dinner the cabbage for about 20-30 minutes. If the underside of the pot begins to dry up, add one other 1/four cup water. Once completed, style the cabbage and add some freshly cracked pepper, and extra salt or vinegar if desired.
SO GOOD. (and so low cost.) 😉