Braised Red Cabbage

From EatingWell: November/December 1995 — Subscribe Now!

With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the roast pork.

8 servings

Active Time: 30 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

2 teaspoons canola oil
2 onions, cut in half lengthwise and thinly sliced
1 red cabbage (about 3 pounds), halved, cored and sliced
2/3 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon caraway seeds
1 teaspoon sugar
1/4 cup white vinegar
Salt & freshly ground pepper to taste

Preparation

Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring, until the onions start to turn golden, about 8 minutes. Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, caraway seeds and sugar; bring to a simmer. Cover and cook over low heat until very tender, 15 to 20 minutes.
Uncover and stir in vinegar. Increase heat to high, and cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat gently over low heat or in the microwave.

Nutrition

Per serving: 79 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrates; 3 g protein; 4 g fiber; 95 mg sodium; 464 mg potassium.

Nutrition Bonus: Vitamin C (167% daily value), Vitamin A (38% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable