Sweet-and-Sour Braised Red Cabbage

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By: Andrew Chase

Red cabbage is a superfood – full of dietary fibre, vitamins C, K and B6, folate, potassium and manganese. This German-style red cabbage dish can be served as part of a vegetarian dinner; it also makes an especially good side dish with roast poultry or pork.

Ingredients

2 tbsp (30 mL) vegetable oil

1 onion, thinly sliced

1 tsp (5 mL) caraway seeds

1 cinnamon stick

1 red cabbage (3 lb/1.5 kg), thinly sliced

1 large apple, quartered, peeled and sliced

1/2 cup (125 mL) dry red wine

2 tbsp (30 mL) red wine vinegar or cider vinegar

2 tbsp (30 mL) liquid honey

3/4 tsp (4 mL) salt

1/4 tsp (1 mL) black pepper

1 potato peeled

Preparation

In large saucepan, heat oil over medium-high heat; fry onion until golden, about 6 minutes. Stir in caraway seeds and cinnamon stick; fry for 30 seconds.

Add cabbage and apple; cook, stirring, until cabbage is slightly wilted. Stir in wine, vinegar, honey, salt, pepper and 1/2 cup/125 mL water; bring to boil. Reduce heat, cover and simmer until cabbage is tender-crisp, about 20 minutes.

Using hand grater, shred potato and stir into cabbage mixture. Cook, covered, until cabbage is tender, about 15 minutes. Remove cinnamon stick before serving.

Makes 8 to 12

Serving(s): 8 to 12

Nutritional Information
Per each of 12 servings: about
Calories	76
Protein	1 g
Fat (total)	3 g
Carbohydrate	13 g
Fibre	3 g
Sodium	153 mg
Calcium	4 % RDI
Iron	4 % RDI
Vitamin C	62 % RDI
Folate	7 % RDI

Also in this menu:

5 classic comforts

Source

Homemakers Magazine: February/March 2008

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