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braised red cabbage recipe
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This braised red cabbage recipe is a comforting and vibrant dish, offering a sweet and tangy flavor symphony with warm spices, perfect for family dinners or meal prep. It’s an excellent choice for adding wholesome vegetables and a beautiful pop of color to any plate.
Ingredients
- 1.5 kg red cabbage, cored and thinly sliced
- 2 medium red onions, peeled and thinly sliced
- 2 medium firm, tart green apples, cored and diced
- 2 tbsp vegetable oil
- 1 tbsp ground sumac
- 0.5 tsp ground cinnamon
- 0.25 tsp ground allspice
- 4 tbsp fresh lemon juice
- 2 tbsp date molasses
- 1 cup vegetable stock
- 1 tsp orange blossom water
- 1 tsp fine sea salt, or to taste
- 0.5 tsp freshly ground black pepper, or to taste
- 50 g raw unsalted hazelnuts, for garnish
- 15 g fresh mint leaves, for garnish
Instructions
- Prepare Ingredients: Core and thinly slice the red cabbage (about 3-5 mm / 0.125-0.25 inch thick). Peel and thinly slice the red onions. Core the green apples and dice them into 1.5 cm (0.6 inch) pieces.
- Toast Hazelnuts: Preheat a dry skillet over medium heat. Add the hazelnuts and toast, stirring frequently, for 5-7 minutes until fragrant and lightly browned. Transfer to a clean towel, rub to remove most skins, then coarsely chop and set aside for garnish.
- Saute Onions: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced red onions and saute for 8-10 minutes until they soften and become translucent.
- Combine Cabbage and Spices: Add the sliced red cabbage to the pot. Stir well to combine with the onions. Sprinkle in the ground sumac, cinnamon, and allspice. Stir to coat the cabbage evenly and cook for another 5 minutes, stirring occasionally, until the cabbage begins to slightly wilt.
- Add Liquids and Apples: Pour in the fresh lemon juice, date molasses, and vegetable stock. Add the diced apples. Stir thoroughly to combine all ingredients, ensuring everything is nestled in the liquid.
- Braise Until Tender: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot tightly, and braise for 60-75 minutes, or until the cabbage is tender but still retains a slight bite. Stir occasionally to prevent sticking and ensure even cooking.
- Reduce and Season: Remove the lid, increase the heat slightly, and cook for another 10-15 minutes, stirring occasionally, to allow some of the liquid to reduce and thicken slightly. Stir in the orange blossom water, fine sea salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
- Garnish and Serve: Ladle the warm braised red cabbage onto a serving platter. Sprinkle generously with the coarsely chopped toasted hazelnuts and scatter fresh mint leaves over the top. Drizzle a small amount of the concentrated braising liquid over the garnished cabbage just before serving.
Notes
Quick Tip: For perfectly even cabbage slices, use a sharp chef’s knife or a mandoline. If liquid evaporates too quickly during braising, add a splash more stock to keep it moist. This recipe is naturally vegan and stores well for meal prep.
- Prep Time: 25 minutes
- Cook Time: 95 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 180 g
- Calories: 175 calories
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: braised red cabbage, sweet and tangy, warm spices, family-friendly, meal prep, healthy, vegan, side dish, antioxidant-rich, winter vegetables
