Braising is a classic preparation for red or green cabbage because it brings forward the sweet and nutty flavors of the cabbage, which are enhanced here by sweet-tart balsamic vinegar. While a slow braise can be prepared in the oven, this quick braise uses the stovetop. Serving tip: This dish reheats well and makes a delicious bed for a piece of roast chicken, a poached egg, or simply prepared seafood.
Braised red cabbage
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Instructions
- Slice onion into half-moons. Quarter cabbage; remove and discard core. Slice cabbage against the grain into ¼-inch strips.
- Heat a large pot over medium heat and add butter to melt. Add onion and sauté, stirring frequently, until translucent and beginning to caramelize, about 8 minutes. Add cabbage and stir to coat with butter and onion mixture. Add stock or water, vinegar, and a pinch of salt, stirring to coat. Bring liquid to boil, then reduce heat and simmer, covered, 15-20 minutes, or until cabbage is tender, uncovering for last few minutes of cooking to reduce liquid. Finish with pepper and additional salt, if needed.
Recipe Notes
Nutrition Facts
Braised red cabbage
Amount Per Serving
Calories 95
% Daily Value*
Cholesterol 15mg
5%
Sodium 52mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
12%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 95 cal, 52% fat cal, 6g fat, 4g sat fat, 15mg chol, 2g protein, 11g carb, 3g fiber, 52mg sodium
