Savory Braised Red Cabbage
Vibrant Method Test Kitchen Original!

Poor cabbage has a bad rap and I can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish. Loaded with Vitamins K, C, and B6, red cabbage is superior to pale green cabbage in added nutritional benefits and its robust hearty flavor. The purple anthocyanin pigments lend to dietary antioxidants, anti-inflammatory, and disease preventative benefits. Its beneficial for compromised digestive tracts, and good for cardiovascular support. Paired with savory caraway seeds which lend to an aromatic anise-like flavor (think rye bread) and tangy apple cider vinegar, you'll wonder why it took you so long to fall in love with braised cabbage. Excellent veggie dish to compliment red meat or poultry and a side of complex grains like brown rice, quinoa, buckwheat, or amaranth.

Yields Prep Time
4-6 servings 10 minutes
Cook Time
25 minutes
Yields Prep Time
4-6 servings 10 minutes
Cook Time
25 minutes
Savory Braised Red Cabbage
Vibrant Method Test Kitchen Original!

Poor cabbage has a bad rap and I can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish. Loaded with Vitamins K, C, and B6, red cabbage is superior to pale green cabbage in added nutritional benefits and its robust hearty flavor. The purple anthocyanin pigments lend to dietary antioxidants, anti-inflammatory, and disease preventative benefits. Its beneficial for compromised digestive tracts, and good for cardiovascular support. Paired with savory caraway seeds which lend to an aromatic anise-like flavor (think rye bread) and tangy apple cider vinegar, you'll wonder why it took you so long to fall in love with braised cabbage. Excellent veggie dish to compliment red meat or poultry and a side of complex grains like brown rice, quinoa, buckwheat, or amaranth.

Yields Prep Time
4-6 servings 10 minutes
Cook Time
25 minutes
Yields Prep Time
4-6 servings 10 minutes
Cook Time
25 minutes
Vibrant Ingredients
Servings: servings
Method
  1. Slice onion crosswise so it fall apart in half moon slices when cooked. Set aside.
  2. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
  3. In a dutch oven or large sauté pan, slowly heat ghee over medium heat. Add onions and sauté for 3-4 minutes. Add caraway seeds and sauté 2 additional minutes making sure to not brown or burn the onions.
  4. In small batches, add handfuls of cabbage shreds and stir to coat with ghee and seeds.
  5. Reduce heat and cover with lid to cook until the cabbage begins to wilt, about 15-20 minutes. Stir occasionally and adjust heat as needed, careful not to overcook or burn.
  6. Cabbage should retain its vibrant purple color. Add apple cider vinegar and season with salt to desired taste. Serve immediately. Leftovers store and re-heat well.
Share this Recipe