Braised Red Cabbage

Author: Canadian Living

This flavourful side dish pairs well with beef and game, and with roast pork or duck.

  • Portion size 8 servings

Ingredients

  • 6 cups thinly sliced red cabbage
  • 3/4 cups dry red wine
  • 1 tablespoon maple syrup
  • 2 teaspoons vegetable oil
  • 1 red onion sliced
  • 1 apple peeled, cored and sliced
  • 1 bay leaf
  • 5 juniper berries crushed (or 2 tbsp/2 mL gin)
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 227 mg
  • Protein 1 g
  • Calories 56.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 10 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Red Cabbage

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