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Braised Red Cabbage
Although red cabbage is often a salad ingredient, it's also great braised. The sweetness of the apple and maple syrup is a perfect complement to the slight bitterness of the cabbage. This dish is ideal for fall or winter when hearty fare is in order.
Course Side Dish
Cuisine American
Keyword Christmas, Holiday, Thanksgiving
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 8
Calories 168 kcal
8 ounces bacon chopped ½ cup diced red onion 1 head red cabbage cored and sliced thin 1 cup chicken broth 1 teaspoon sea salt 1 Granny Smith apple cored and grated ¼ cup apple cider vinegar 1 tablespoon maple syrup 1 tablespoon dijon mustard To serve: goat cheese crumbles butter, parsley, salt, and pepper, to taste
Heat a Dutch oven or large pot to medium-high heat. Add the bacon, and cook until crispy brown, about 10 minutes.
Remove from the heat with a slotted spoon and place on a paper towel-lined plate.
Add the onion, and cook for two minutes.
Increase the heat to high and add the cabbage, broth, and salt.
Bring to a boil.
Cover, and reduce the heat to a simmer. Cook for 30 minutes, until the cabbage is tender.
Uncover, and stir in the apple, vinegar, maple, syrup, and Dijon mustard.
Cook over high heat until most of the liquid has evaporated, about 5 minutes longer.
Toss with the bacon.
Remove from heat.
Season to taste with salt and pepper and garnish with parsley.
Calories: 168 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Cholesterol: 28 mg | Sodium: 1098 mg | Potassium: 425 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 1185 IU | Vitamin C: 62 mg | Calcium: 59 mg | Iron: 2 mg