Braised Red Cabbage
From EatingWell: November/December 1995
With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the roast pork.
- 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
- 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.
Per serving: 79 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrates; 1 g added sugars; 3 g protein; 4 g fiber; 95 mg sodium; 464 mg potassium.
Nutrition Bonus: Vitamin C (167% daily value), Vitamin A (38% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable
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- 8 or more
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 1 hour or less
- November/December 1995