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Red Cabbage Ii

Red Cabbage Ii recipe image
This vibrant red cabbage dish offers a perfect balance of sweet and tart flavors, making it an excellent accompaniment to hearty meats or vegetarian mains. The coarse shred of the cabbage retains a pleasant crunch while simmering in a savory blend of onion, cloves, and bay leaf. The addition of apple brings a subtle sweetness that complements the acidity of the white vinegar. It&# 226;ÂÂs a comforting, colorful side that adds both visual appeal and nutritional value to your table. Simple to prepare with pantry staples, this recipe delivers consistent results every time. Serve it warm for a cozy dinner or chilled as a refreshing salad for summer gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 168.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant red cabbage dish offers a perfect balance of sweet and tart flavors, making it an excellent accompaniment to hearty meats or vegetarian mains. The coarse shred of the cabbage retains a pleasant crunch while simmering in a savory blend of onion, cloves, and bay leaf. The addition of apple brings a subtle sweetness that complements the acidity of the white vinegar. It&# 226;€™s a comforting, colorful side that adds both visual appeal and nutritional value to your table. Simple to prepare with pantry staples, this recipe delivers consistent results every time. Serve it warm for a cozy dinner or chilled as a refreshing salad for summer gatherings.
Ingredients
  • 1 teaspoon Oil
  • 1/2 cup Finely chopped onion
  • 4 cup Coarse shredded red cabbage
  • 1 cup Chopped peeled apple
  • 2 ea Whole cloves
  • 1/2 ea Bay leaf
  • 1 tablespoon Sugar
  • 1 1/2 tablespoon White vinegar
Directions
  1. 1
    Heat the oil in a heavy skillet over medium-high heat.
  2. 2
    Add the finely chopped onion and sauté until tender and translucent.
  3. 3
    Add the coarse shredded red cabbage, chopped apple, whole cloves, and bay leaf to the skillet.
  4. 4
    Cover the skillet and simmer for about 20 minutes, or until the cabbage is tender.
  5. 5
    If the mixture begins to dry out during cooking, add a small amount of water.
  6. 6
    Stir in the sugar and white vinegar, tossing gently to combine.
  7. 7
    Cover and cook for an additional 5 minutes to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 168.9kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 47.3mg2%
Total Carbohydrate 38.3g13%
Dietary Fiber 11.2g45%
Sugars 18.7g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Remove the bay leaf and cloves before serving if desired, though they are edible.

This dish can be stored in an airtight container in the refrigerator for up to 4 days. Flavors often improve after sitting overnight.

For a milder flavor, use a sweeter apple variety like Fuji or Gala. For a tart twist, try Granny Smith.

You can adjust the sweetness by adding more sugar or balance the acidity with more vinegar to suit your taste.

Keywords: red cabbage, braised cabbage, apple, vinegar, clove, bay leaf, onion, sweet and sour, side dish, vegan, healthy, gluten free, dinner party, comfort food, winter vegetables, simmered, colorful, easy recipe, pantry staples, family favorite
Read it online: https://www.chefs-mate.com/recipe/red-cabbage-ii-2/