Make-Ahead Tip:
Cook this red cabbage recipe and refrigerate up to 2 days. Reheat with a little broth on the stove, uncovered, on medium.
Braised red cabbage
13
PREP TIME
10 min
TOTAL TIME
35 min
Makes
6 Servings
Roberto Caruso
This triple-tested red cabbage recipe has plenty of antioxidants and fibre. Cider vinegar and fennel help the flavour of this healthy vegetable shine.
Ingredients
- 1 tbsp olive oil
- 2-Jan medium red onion , thinly sliced
- 1/3 cup cider vinegar
- 2 tbsp brown sugar
- 1 tsp fennel seeds
- 1 cup low-sodium chicken broth
- 2-Jan red cabbage , thinly sliced, about 8 cups
Instructions
- Heat a large frying pan over medium high. Add oil, then onion, vinegar, sugar and fennel seeds. Stir until sugar is dissolved, 1 min. Add broth and cabbage. Frying pan will be very full. Bring to a boil, then reduce heat to medium. Gently boil, uncovered, stirring occasionally until liquid is reduced, about 25 min.
Nutrition (per serving)
- Calories
- 79,
- Protein
- 2 g,
- Carbohydrates
- 14 g,
- Fat
- 2 g,
- Fibre
- 3 g,
- Sodium
- 109 mg.
FILED UNDER: side dishes stovetop thanksgiving recipes vegetables Vegetarian
