This pan-fried cabbage recipe gets tons of savory flavor from shallots and a delicious nutty crunch from hazelnuts. Serve this easy healthy side dish alongside roast chicken with gravy and mashed potatoes.
Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 medium shallots, quartered
½ medium head red cabbage, cored and diced (1-inch pieces)
½ cup apple cider
½ teaspoon salt
½ teaspoon ground pepper
1 teaspoon cider vinegar
½ cup toasted hazelnuts, coarsely chopped
2 teaspoons fresh thyme leaves
Heat oil and butter in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add cabbage and cook, stirring occasionally, until softened, about 3 minutes. Add cider, salt and pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Serve topped with hazelnuts and thyme.
221 calories;17 g fat(3 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 43 mcg folate; 8 mg cholesterol; 9 g sugars; 0 g added sugars; 1,432 IU vitamin A; 63 mg vitamin C; 75 mg calcium; 2 mg iron; 321 mg sodium; 418 mg potassium
Vitamin C (105% daily value), Vitamin A (29% dv)