Braised Purple Cabbage

Braised Purple Cabbage - Nourish With Karen

Are you looking for new ideas when it comes to cooking vegetables? Cabbage is an overlooked, underused, budget-friendly vegetable that offers some amazing nutritional properties. Cabbage is anti-inflammatory, high in vitamin C and fibre, and offers protection against some types of cancer, including breast cancer.

It is recommended that we eat cabbage and its other cruciferous relatives (broccoli, cauliflower, etc.) 2-3 times per week, because they are THAT good for us.  Here is a delicious recipe to add purple/red cabbage to your veggie repertoire.

Braised Purple Cabbage

  • 4 cups red/purple cabbage. shredded
  • 1 medium onion, thinly sliced
  • 1 apple, grated
  • 1 Tbsp fennel seeds (crushed)
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp coconut or other oil

In a dutch oven or heavy-bottomed saucepan over med-high heat, add oil and onion, once softened (about 5 minutes) add cabbage, apple and the remainder of the ingredients. Stir to combine. Reduce heat, cover and continue to cook for approximately 1/2 - 1 hour depending on how soft you like it.  You may have to add a little water now and then so the bottom doesn't burn.