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German-style Braised Red Cabbage
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German-style Braised Red Cabbage
  • 1 medium red onion
  • 2 tbsp. water
  • 2 cloves garlic, minced
  • small head red cabbage
  • 1/4 tsp. salt
  • 1 tsp. caraway seeds (opt.)
  • 1 bay leaf
  • 1 tart apple, coarsely grated
  • 1/2 c. low sodium vegetable broth
  • 1/2 c. grape juice (white or red)
  • 6 sprigs parsley, chopped

This slightly sweet red cabbage recipe will provide an unusual and special vegetable side dish to complement a meal with mashed potatoes, gravy and meatballs.

  1. Thinly slice the onion and simmer slowly in water, adding garlic when onion is tender.
  2. Meanwhile quarter, core and finely shred cabbage – you should have about 4 cups.
  3. Stir cabbage into the onions along with salt, seeds, bay leaf, apple, broth and grape juice.
  4. Cover saucepan and boil 10-15 minutes, tossing occasionally until cabbage is just tender.
  5. Add a little more broth if liquid evaporates before cabbage is done.
  6. If cabbage is tender and liquid remains, uncover pan and boil it off, stirring to prevent scorching.
  7. Toss with fresh parsley and cabbage is ready to serve.