Vegan Braised Red Cabbage with apples
Hello & Happy Tuesday!!
For those who are not cabbage people, I’m telling you.. this recipe will completely change your perspective on the vegetable in every capacity. .
For years I was never fond of anything but brussels sprouts, today I love throwing shredded cabbage into salads or topping sandwiches with it! It adds additional texture, nutrients, makes recipes more filling with its high fiber content, and they don’t get limp like your typical greens when topped with dressing. Also, cabbage is more accessible, affordable, and doesn’t spoil as traditional salad greens.
In addition to cabbage being one of my faves to throw into a salad..
Braised red cabbage is one of my all time loves!
I feel as though the first time I experienced braised red cabbage was at a restaurant, thus it was packed with sugar, butter and everything that defeats the purpose of enjoying cabbage. However, I loved the concept and the overall tart flavor profile.
Fast forward to today about a year ago, and I had still yet to try making braised red cabbage. After my first attempt I can confidently say, it will forever be a staple in my cooking routine for a myriad of reasons.
I love this recipe as its packed to the max with nutrients, made with minimal ingredients, features only a dash of coconut sugar, sweetness is mostly derived from the apples, a tartness from the apple cider vinegar, has texture, the toasted pecans add an element of savoriness and it has wine!! Ingredients are accessible, affordable, it requires minimal skills to make, can easily be produced in bulk, and is the perf holiday side dish!
If you’re looking for the perf addition to your upcoming holiday spread, you to try my classic vegan Braised Red Cabbage with apples & toasted pecans!
Why this recipe rocks:
Great to accompany any dish!
Packed full of veggies!
Great for entertaining!
Eat Drink Shrink
Yields 4-6 servings
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 1 tbsp coconut oil
- 1 medium red onion, thinly sliced (or any other variety)
- 1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
- 1/2 cup apple cider vinegar
- 3 tbsp balsamic vinegar
- 1/2 cup red wine
- 3/4 cup water
- 2 tablespoons coconut sugar
- Coarse salt and freshly ground pepper
- 1 larger granny smith apple, peeled, cored, and cut into 1/2-inch pieces
- In a large skillet that has a cover, melt the coconut oil over medium-high heat. Add apples and onions and saute for 2-3 minutes, stirring frequently. Add shredded cabbage and continue to saute for about 5 more minutes, stirring often. Add the coconut sugar, wine, balsamic, apple cider vinegar, & water. Reduce heat to low (very low, like a 1-2 on the dial) and cover. Continue to cook, stirring every 10-15 minutes or so, until softened. Resist the urge to turn up the heat to shorten the cooking time. The mixture will burn to the bottom of the pot easily if you do so. Start checking for doneness around 45 minutes but it may take up to an hour. Top with toasted pecans and serve.