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