Braised Red Cabbage
Adding an apple to the cabbage near the end of cooking gives this traditional German dish a delightful taste and texture contrast.
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Adding an apple to the cabbage near the end of cooking gives this traditional German dish a delightful taste and texture contrast.
Ingredients
- 1 medium-sized red onion, thinly sliced crosswise
- 1/2 small head red cabbage, halved, cored and thinly sliced (about 6 cups)
- 1/4 tsp. fennel seeds
- 1/4 cup port or apple juice
- 1 Tbs. apple cider vinegar
- 1/4 tsp. sea salt
- 1 tart apple, such as Granny Smith, cored and thinly sliced
Preparation
- Combine onion, cabbage, fennel seeds, port, vinegar and salt in large saucepan. Cover, and cook over medium heat, stirring occasionally, 15 minutes, or until vegetables are partially sofened.
- Reduce heat to low, and stir in apple slices. Cover, and cook, stirring occasionally, about 15 minutes more, or until cabbage is tender. Serve hot.
Nutrition Information
- Serving Size Serves 6
- Calories 45
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 110 mg
- Sugar Content 5 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g