The rich red colour and robust hearty flavour of a red cabbage are two of it’s primary characteristics that make it nutritionally beneficial to add to our diets. Its red pigment comes from anthocyanin polyphenols which are phytonutrients that are high in antioxidants and anti-inflammatory properties.
Braising is a cooking method wherein only half of the ingredients are covered in liquid. This is the main difference between braising and stewing as stewing involves full submersion of ingredients in the liquid. By braising the red cabbage, it keeps its nutrient content intact and brings about its robust flavours. This recipe is definitely nutritiously delicious! To top it off, I have given a secret restaurant trick to make it even more flavourful! Read the recipe below to find out!
- 1 head red cabbage (approx. 2lbs), shredded
- 1 Tbsp celtic sea salt
- 1/4 cup avocado oil
- 1 cup red onion, small diced
- 2 Russian garlic cloves, slivered
- 1 Gala apple, shredded
- 1 1/4 cup chicken stock
- 1/4 cup apple cider vinegar (ACV)
- 1 Tbsp organic honey
- 1 bay leaf
- 1/2 cinnamon stick
- TT sea salt
- TT freshly ground pepper
- The night before making the braised cabbage, decore and slice the red cabbage and place in a bowl. Add 1 tablespoon of sea salt and massage it into the cabbage until juices start to show. Cover with plate or plastic wrap and place in the fridge overnight. This process will help produce a more juicy and flavourful cabbage. A restaurant kitchen trick!
- On the day of braising the red cabbage, take the salted cabbage bowl out of the fridge. Strain and reserve the cabbage juice.
- In a large heavy saucepan, heat the avocado oil on medium heat. Add the onions and saute until transparent (approximately 4-5 minutes). Add the garlic and saute for another minute.
- Add the strained cabbage and shredded apples. Continue to saute until the cabbage has started to wilt (approximately 4-5 minutes).
- Add the reserved cabbage juice, chicken stock, ACV, honey, bay leaf and cinnamon stick. Stir then bring to a boil.
- Once it has come to a boil, reduce the heat to low-medium and simmer for 30-45 minute, stirring and checking occasionally every 10-15 minutes. Braised cabbage is ready once all the liquid has evaporated and the cabbage is soft.
- Remove bay leaf and cinnamon stick. Season with salt and pepper to taste. Best served with roasted chicken, duck, pork or steak.
- - Can't find Russian garlic? No problem! Use 4 cloves regular garlic instead
- - Use butter instead of avocado oil
- - Veg stock can be used instead of chicken stock to make it vegetarian/vegan friendly
- - ACV can be replaced with Red Wine Vinegar
♥Nutritional Content and Health Benefits
Red cabbage is an excellent source of vitamin C, K and B6. It’s also a great source of dietary fiber, vitamin B1, copper, folate, manganese and potassium. It is also a unique source of several phytonutrients such as anthocyanins mentioned above and glucosinolates.
All you need to remember is that red cabbage is high in antioxidants and anti-inflammatory compounds as well as having great detoxification and anti-cancer properties. So add some red cabbage into your weekly diet and reap the benefits!
Roasted Chicken w/ Braised Red Cabbage,
Butternut Squash Puree,
Chive Oil & Radish Shoots.
Here’s an example of how I like to eat my braised cabbage.
Plate it fancy (left) or more homestyle (right)! The choice is yours!
Happy Braising! 🙂
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