Sweet-and-Savoury Braised Red Cabbage

January 18, 2016

By Anna Varriano

I love the look and taste of red cabbage – and its more than just a pretty face…I mean more than just a pretty head! Its beautiful rich colour is due to a high concentration of powerful antioxidants called anthocyanin polyphenols. Research shows that these antioxidants boost immune system function and deliver protection against inflammation and numerous diseases, including cancer and cardiovascular disease. Red cabbage is also loaded with vitamins and minerals and contains up to 8 times more vitamin C compared to green cabbage. In fact, a cup of cooked red cabbage provides 85% percent of the recommended daily intake of vitamin C! No wonder Mother Nature provides us with this veggie just as cold and flu season arrives.

Shredded raw red cabbage is a great addition to any salad. It can also be added to soups and stews. This recipe turns it into a delicious sweet-and-savoury side dish that goes particularly well with red meat mains. Enjoy!

What You’ll Need:

you will need WEB

  • 1 medium-sized head of red cabbage
  • 1 medium onion
  • 2 TBSP butter (organic is best)
  • 1/4 tsp unrefined sea salt (a bit more or less to your taste)
  • 1 TBSP honey (local and unpasteurized is best)
  • 1/4 cup Bragg apple cider vinegar (or any organic, raw, unfiltered brand)
  • 2 tart apples

Prepping & Cooking – Step 1:

prepping 1 WEB

Slice up the onion and add it to a pan with 2 TBSP of butter. Sautee over medium heat for about 5 minutes or until onion is soft, stirring from time to time. While the onion cooks, coarsely chop up the cabbage.

Prepping & Cooking –  Step 2:

prepping 2 WEB

Add the cabbage to the pan, mix well and sautee for about 5 minutes or until cabbage is soft/wilted. While the cabbage is cooking, grate the apples.

Cooking Continued…

cooking WEB

Add the apples, apple cider vinegar, honey, and salt to the pan. Mix well, turn the heat down to low, cover and cook for 30-40 minutes, stirring ever 10 minutes or so.


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Viola! A delicious savoury-and-and sweet side! Served here with a grass-fed beef stew – a wonderful combination! Feel free to garnish with freshly chopped parsley to add a bit more colour (wish I would have done that before taking this picture!).



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