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Easy Braised Red Cabbage Recipe
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This deliciously easy braised red cabbage recipe is a side dish that’s full of flavor + color! Top it with tasty California Walnuts for a bit of crunchy texture too.
I love cabbage and this method of braising is my all-time favorite.
Trust me, I like a good coleslaw just as much as the next guy, but this recipe is perfect during the winter when things are dreary and cold.
It’s like nutritious comfort food!
We also top it with a dusting of California Walnuts. It’s the perfect addition that adds an unexpected crunch and texture.
California cabbage is in full production so you shouldn’t have a problem finding at the local grocery store or farmer’s market.
In fact, you can find cabbage from California virtually year-round! Be sure to look for (and ask for!) California or USA grown leafy greens – or purple in this case.
Let’s make braised red cabbage, step by step:
This particular recipe takes one whole head of red cabbage. You could make a double batch… this is great stored in the fridge and eaten cold throughout the week.
So by all means… Double up!
Start by adding a few tablespoons of California Olive Oil to a stock pot, add in the red onion and sauté until softened.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Add in the shredded cabbage and stir to combine. Sauté for about 10 minutes. Next, add the vinegar and sugar and allow to cook for about 15 minutes, stirring occasionally.
Bam! A bowl full of tasty Braised Red Cabbage!
The crushed walnut addition is a must-have!
It’s the perfect side for your St. Patrick’s Day corned beef dish or anything for that matter. I served mine alongside some perfectly grilled sausage and it was yum-o!
Dive in and enjoy!
Pssttt… did you see my lovely California Tulips in the photos? They are overflowing at the market right now! Do a sister a favor and pick some up at your local market… I’m trying to conjure up an early spring!
Braised Red Cabbage topped with Walnuts
Ingredients
- 1 head red cabbage sliced thickly
- 1/2 red onion sliced thinly
- 2 TBSP olive oil
- 1/2 cup red wine vinegar
- 1/4 cup brown sugar
- 3 TBSP crushed walnuts
- salt and pepper
Instructions
- Add the olive oil to a large stockpot and heat. Add the onion and sauté until softened.
- Add the cabbage and stir to coat all the pieces. Add a little more olive oil if needed. Sauté on low heat for 10 minutes.
- Add the vinegar and sugar and stir thoroughly. Cook for about 15 more minutes, stirring occasionally until softened (not mushy!)
- Transfer to a serving dish and top with walnuts.
Nutrition
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