Tuesday, January 18, 2011

Quick Braised Red Cabbage

“Idealist: One who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.”
--Henry Louis Mencken

   Luckily roses don't make better soup, because that would get really expensive really fast.  I don't know why more people don't eat cabbage.  Especially red cabbage.  It is sweet, mildly flavored, pairs well with so many things, and is chock full of vitamins and minerals.  

   After a day of sanding, staining, and refinishing my bathroom cabinets, I needed a fast dinner.  So last night we ate the last of the pierogies that had been lingering in the freezer (yet still perfectly delicious!)  On a spur of the "crap, I need to use this before it goes bad" moment, I made a quick braised red cabbage for our side.  I had never made this before, but I definitely will again!  Think of it as the coleslaw haters alternative to cabbage.  It is sweet, a little tangy, tender, and hearty.  Oh, also, cheap and pretty! 
It's crazy that a natural food can be this color!

Quick Braised Red Cabbage
1/2 head of a large red cabbage, shredded (or 1 small head)
1 tsp minced garlic
1 Tbsp red wine vinegar
1/3 C low sodium broth (vegetable, chicken, or beef)
1/2 tsp oil
salt and pepper

   In a nonstick pan with a lid, heat a drizzle of oil over medium.  Add cabbage and garlic.  Cook for 2-3 minutes.  Add vinegar, a little salt and a little pepper.  (Be careful not to over salt, the broth has salt in it).   Cook ~1 minute.  Add beef broth, bring to a simmer.  Cover.  Turn heat to med-low.  Cook for about 15 minutes, until cabbage is desired tenderness.
   *I had a very sweet cabbage, if yours seems to be holding on to a little bit of bitterness, add a tsp of honey.
   Serves 4.

Total Ingredient Cost$1.25  It may even be cheaper, it just depends on the cost of the cabbage.
Per ServingCalories 44, Fat 1g, Total Carb 10g, Fiber 2.75g, Protein 2g
Daily ValuesVit A 30%, Vit C 132%, Vit K 67.5%, Vit B6 13.75%, Calcium 6%, Iron 5%


  1. I was never a huge cabbage fan but I've eaten a few really delicious things lately that incorporated it so I think I need to revise my position.

    xoxo ~ Courtney


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