Braised Red Cabbage
Tangy and flavorful, this is a classic German-influenced side dish. This goes wonderfully with rich meats, such as duck. For a bit of a rich smokey taste, I like to use reserved bacon fat as the oil for another variation.
Servings 8
Calories 92kcal
Ingredients
- 4 tablespoons butter or butter flavored coconut oil, if dairy-free
- 1 small onion sliced thin
- 1 head red cabbage sliced thin, 8 cups
- 1/2 cup apple cider vinegar
- 1-2 tablespoons monk fruit powdered, or liquid, to taste
- salt to taste
- 1/8 teaspoon cloves
- 2 bay leaves
- 1/2 cup chicken broth or vegetable broth, if vegetarian
- apple extract optional
Instructions
- Sauté onion in butter or oil in a large pan over medium-high heat. When soft and translucent, add cabbage. Sauté for a few minutes then add monk fruit, salt, cloves, and bay leaves, and broth. Cook, covered over low heat for 30 minutes, stirring occasionally until tender.
- Add the vinegar and cook for another 15 minutes.
- Remove lid and boil until most of the liquid is gone. Off heat, stir in apple extract, if using. Adjust seasoning to taste and serve.
Notes
Serving size is 1/2 cup cooked cabbage.
Nutrition
Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 133mg | Potassium: 298mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1345IU | Vitamin C: 62mg | Calcium: 52mg | Iron: 1mg