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Growing up in El Paso, as I did, the only time I ate cabbage was as a garnish for pozole or in overly sweet coleslaw. Red cabbage…olvida te! I never got the chance to appreciate cabbage, or even taste the red stuff. In culinary school I made my first dish with red cabbage: coleslaw. Not terribly exciting. When I got to work with red cabbage next it was in the form of warm German salads. Through warm German potato-cabbage salads, warm German spinach-cabbage salads and warm German coleslaws I got the idea that red cabbage is only eaten one way: German. (Can I just say that I feel like I had the same experience with beets until one day in the test kitchen when we roasted red and golden beets with rosemary, orange slices and orange juice…yum! But that’s another post.) The red-head seemed bland, boring, and not worth recipe development. Luckily for me the American Diabetes Association took up the reigns and showcased red cabbage to be more interesting than a sickly sweet slaw. As part of our pledge to help stop the spread of diabetes, here is the recipe for some delicious braised red cabbage.
Braised Red Cabbage with Apples
8 servings
Serving size: 1/2 cup
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:
2 tsp. olive oil
1 tsp. butter
1/2 cup diced onion (1/2 of a small onion)
1 medium Braeburn, Gala, Fuji, or Granny Smith apple, unpeeled and diced (about 1 1/4 cups)
1/2 tsp. caraway seeds
¼ – ½ tsp. Splenda to taste (or another sugar substitute)
3 cups shredded red cabbage (1/2 of a medium cabbage)
1/4 cup low-fat, reduced-sodium chicken broth
1/4 cup unsweetened apple juice or apple cider
1 Tbsp. apple cider vinegar or lemon juice
Kosher salt and freshly ground black pepper to taste
Preparation
1. Heat the oil and butter in a large skillet over medium heat. Add the onion and apple, and sauté for about 3 to 4 minutes, just until the apple begins to soften. Add in the caraway seeds and sugar, and sauté for 1 minute.
2. Add in the cabbage and toss with tongs, coating the cabbage with the apples and onion. Sauté for about 3-4 minutes. Add in the broth and apple juice, cover, and cook over medium heat for about 8 to 10 minutes, or until the cabbage is cooked through but tender. Sprinkle in the cider vinegar or lemon juice, and season with salt and pepper.
When it comes to me and coleslaw, I feel like a lover spurned but before I get bashed for bashing coleslaw, here is a link for an American Diabetes Association red cabbage slaw. Let me know how it turns out.
