I am not really sure why but I didn’t grow up eating a lot of cabbage. So when I married into my husband’s family who eat a lot of cabbage it was an interesting challenge to learn how to cook something I hadn’t even eaten much before. I started simple and just steamed it which my husband does love but over the past year I have gotten a little more adventurous. My mother-in-law cooked this braised red cabbage a few years ago and I just fell in love. If I hadn’t eaten much green cabbage I had eaten even less red cabbage. It was always one of those things found shredded in those bags of mixed salad that I just loath so I never felt inclined to give it a try. But I was so wrong to not give it a try, this dish is so addicting that I would wager that even someone who claims to hate cabbage would have a hard time not licking the plate.
What ingredient surprised you by being amazing?
Balsalmic Braised Red Cabbage
1/2 head of red cabbage, thinly sliced
1 apple, peeled and grated
3 tsp sugar (can use brown sugar)
80mL (1/3 c.) balsamic vinegar
Add olive oil to a large pot over medium heat. Add cabbage and sautee until slightly wilted, about 5 minutes.
Add the apple and sugar, toss to coat evenly and then add the vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
I would normally serve this with something like roast lamb but since we are going meat-free this month I served it along side some creamy mushroom rice.
- 2 Tbsp olive oil
- ½ head of red cabbage, thinly sliced
- 3 tsp sugar (can use brown sugar)
- 80mL (1/3 c.) balsamic vinegar
- Add olive oil to a large pot over medium heat Add cabbage and sautee until slightly wilted, about 5 minutes.
- Add the apple and sugar, toss to coat evenly and then add the vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
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