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

Source: EatingWell Magazine, Holiday Issue 1996


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

78 calories; protein 3.1g; carbohydrates 15.9g; dietary fiber 4.2g; sugars 8.3g; fat 1.5g; saturated fat 0.1g; vitamin a iu 1900IU; vitamin c 99.1mg; folate 36.5mcg; calcium 84.9mg; iron 1.5mg; magnesium 30.9mg; potassium 474.5mg; sodium 129.6mg; thiamin 0.1mg; added sugar 1g.

2 vegetable