This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
- Sauté the cabbage: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. …
- Add the sugar and vinegar, simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. …
- Season: Season to taste with salt and pepper.
Red Cabbage Salad
This red cabbage salad is a cinch to make and features a homemade apple cider vinaigrette for a sweet and tangy flavor. It’s a colorful and satisfying side dish that’s perfect for any occasion.
Prep: 15min
Total: 15min
Serving Size: 1 serving
Nutrition Facts: calories 381.5 kcal, Carbohydrate 25.9 g, Protein 5.4 g, Fat 31.1 g, Saturated Fat 3.7 g, Sodium 50 mg, Fiber 6 g, Sugar 15.8 g, unSaturated Fat 26.2 g, servingSize 1 serving
Ingredients:
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon Mustard
- 1 clove garlic, (minced)
- 1/2 cup extra virgin olive oil
- Kosher salt
- Black pepper to taste
- 1 head of red cabbage, (cored and chopped or shredded)
- 2 shallots, (halved and thinly sliced)
- 1 cup walnut hearts (roughly chopped)
- 2 apples, (any kind you like, quartered and thinly sliced or julienned)
Instruction:
- Make the vinaigrette: In a small bowl, combine the apple cider vinegar, honey, and mustard. Whisk to combine, then add the minced garlic. While whisking continuously, drizzle the extra virgin olive oil into the bowl. You should end up with a well emulsified dressing. Season to your taste with kosher salt and black pepper.
- Make the cabbage salad: In a large mixing bowl, add the cabbage and shallots, then pour about half of the vinaigrette over and toss to make sure the cabbage is well coated in the vinaigrette.
- Add the fruit and nuts: Add the apples and walnuts, then toss again to combine. Taste and adjust seasoning to your liking. You can save any remaining vinaigrette in the refrigerator for up to 4 days. Use over roasted vegetables, salads or chicken.
Braised Red Cabbage Recipe – Sweet & Sour Braised Red Cabbage Side Dish
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