Sautéed Red Cabbage with Shallots & Hazelnuts

Sautéed Red Cabbage with Shallots & Hazelnuts

1 Review
From: EatingWell Magazine, January/February 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 2 vegetable

Reviews 1

January 16, 2019
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By: joyb
This was amazing! So easy to make and delicious.
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