Braised Red Cabbage
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This flavourful side dish pairs well with beef and game, and with roast pork or duck.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 56 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 1% |
| vit C | 23% |
| folate | 7% |
Suggested Recipes
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6 cups (1.5 L) thinly sliced red cabbage
3/4 cup (175 mL) dry red wine
1 tbsp (15 mL) maple syrup
2 tsp (10 mL) vegetable oil
1 small red onion, sliced
1 apple, peeled, cored and sliced
1 bay leaf
5 juniper berries, crushed (or 2 tbsp/25 mL gin)
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) dried thyme
Preparation:
In saucepan, combine cabbage, wine, syrup, oil, onion, apple, bay leaf, juniper berries, salt and thyme; stir to combine. Bring to boil; reduce heat, cover and simmer until cabbage is very tender, about 45 minutes. If there is liquid left, uncover, increase heat to medium and cook until evaporated, about 10 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 3 days. Reheat in microwave at Medium/50% or in saucepan over medium-low heat.)
Tags:
Source
Canadian Living Magazine: January 2003
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