Cabbage is one of those vegetables with a bad reputation, but handled correctly it can be glorious!  Just exercise a little patience, and cook those lovely purple strands slowly on the stovetop until they become slightly caramelized. I promise you it will be worth it.

I was first inspired to try this on Thanksgiving. Kirk and I were in the car listening to Turkey Confidential on NPR (fave new tradition!), and Lynne was describing pan braised cabbage in such mouth-watering detail, that I just had to recreate my own version at home.

Try it, let me know what you think!

Pan-Braised Red Cabbage

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

A simple and comforting side dish made right on the hob.

Author: Emma

Recipe type: Side Dish

Serves: 4

Ingredients

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves of garlic, thinly sliced
• 1 small head of cabbage, thinly sliced
• 2 carrots, peeled and shaved into ribbons or thinly sliced
• ¼ cup good quality apple cider vinegar
• ¼ cup pure maple syrup
• Salt and Pepper to taste

Method

1. Start by gently sautéing the onion in the oil, add garlic after a few minutes.
2. Add the cabbage and carrots, season liberally with salt and pepper and cook with the lid on for about 10 minutes until everything has softened a little.
3. Throw in the vinegar and syrup and cook very gently on low for 30-40 minutes longer, until everything is sweet and meltingly soft with a few caramelized cabbage strands… YUM!

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