Quick Braised Red Cabbage with Beet
This quick braised red cabbage contains apple as well as beets for added colour. It's sweet, tangy, gently spiced, perfect for the festive season and beyond. Healthy, delicious and ready in only about 40 minutes!
Servings 6 servings
Calories 137kcal
Equipment
- Large shallow pan with lid
Ingredients
- 1 pound red cabbage approx. ½ sm. cabbage, finely shredded
- 1 beet medium/large, peeled, coarsely grated
- 1 Granny Smith apple unpeeled, julienned, cubed or shredded
- 1 tablespoon fresh ginger minced or finely chopped
- ½ cup dried cranberries
- ⅔ teaspoon ground coriander
- ¼ teaspoon allspice
- 1 clementine or tangerine/sm. orange, juice only
- 2 teaspoons soy sauce
- 2 tablespoons balsamic vinegar
- 1½ tablespoons olive oil
- 1 tablespoon butter regular or plant-based
- ⅓ teaspoon fine sea salt and pepper to taste
- 2 tablespoons water *optional, add as needed, see Instructions
Instructions
- Cook cabbage and beet: Heat the oil, add the cabbage, beet and ginger and cook over a low/medium heat for about 5 minutes stirring frequently.
- Add apple: Add the apple, cranberries, spices, clementine juice, soy sauce, salt and pepper. Stir thoroughly then cover and cook gently for 25 minutes stirring occasionally. You may need to add 1-3 tablespoons of water if there is not enough moisture in the pan (to prevent the mixture sticking to the bottom of the dish and burning).
- Add vinegar: Add the balsamic vinegar and butter, cover and continue cooking for 5 more minutes. Remove from the heat, taste and adjust the flavour, if needed, then serve.
Notes
- You can either shred the red cabbage by hand or in a food processor. I personally prefer the former method as I like a bit of texture in this recipe.
- I recommend using a sour tasting rather than sweet apple. I julienned the apple, but you can cut it into cubes or even coarsely shred, if preferred.
- Try not to overcook this dish.
- Leftover easy braised red cabbage can be covered and refrigerated for up to 3 days. You might have to add a drop of water or clementine juice to loosen the mixture when reheating it.
- You can freeze leftovers for up to 3 months. The cabbage might become a little softer after defrosting.
- I recommend wearing rubber gloves when handling the beet.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 290mg | Potassium: 307mg | Fiber: 4g | Sugar: 13g | Vitamin A: 923IU | Vitamin C: 51mg | Calcium: 48mg | Iron: 1mg