Braised Red Cabbage

Adding an apple to the cabbage near the end of cooking gives this traditional German dish a delightful taste and texture contrast.

Recipe from Vegetarian Times
Braised Red Cabbage
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  • 1 medium-sized red onion, thinly sliced crosswise
  • 1/2 small head red cabbage, halved, cored and thinly sliced (about 6 cups)
  • 1/4 teaspoon fennel seeds
  • 1/4 cup port or apple juice
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1 tart apple, such as Granny Smith, cored and thinly sliced
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Combine onion, cabbage, fennel seeds, port, vinegar and salt in large saucepan. Cover, and cook over medium heat, stirring occasionally, 15 minutes, or until vegetables are partially softened.
Reduce heat to low, and stir in apple slices. Cover, and cook, stirring occasionally, about 15 minutes more, or until cabbage is tender. Serve hot.

nutrition information

Per Serving: cal. (kcal) 45, carb. (g) 9, fiber (g) 2, sugar (g) 5, pro. (g) 1, sodium (mg) 110, Percent Daily Values are based on a 2,000 calorie diet
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