Sautéed Red Cabbage

sauteed red cabbage

This wine-scented dish of red cabbage and onion is a cheering winter recipe, and a simple side dish for everyday and holiday meals.


Sautéed Red Cabbage
Author: 
Recipe type: Winter vegetable side dish
Cuisine: Health
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This wine-scented dish of red cabbage and onion is a cheering winter recipe, and a simple side dish for everyday and holiday meals.
Ingredients
  • 2 tablespoons olive oil
  • 1 large red onion, quartered and sliced
  • 6 cups thinly shredded red cabbage
  • ¼ cup dry red wine
  • 3 to 4 tablespoons apple cider vinegar, to taste
  • 3 tablespoons maple syrup or agave nectar
  • Salt and freshly ground pepper to taste
Instructions
  1. Heat the oil in a large skillet or 3-quart saucepan. Add the onion and sauté until golden.
  2. Add the cabbage, wine, and vinegar. Cover and sauté until tender-crisp, about 12 minutes, lifting the lid to stir occasionally.
  3. Stir in the maple syrup and sauté over very low heat, stirring occasionally, another 8 to 10 minutes.
  4. Season with salt and pepper, then transfer to a serving container. Cover and keep warm until serving.

 

 

Nutrition information
Per serving: Calories: 78; Total fat: 2g;  Protein: 1g;  Carbs: 10g; Sodium: 8mg

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4 Comments

  • Reply
    Cynthia
    November 14, 2015 at 3:36 am

    I love the recipe! It sounds great and I am about to make it. Though can I make it with water instead of red wine? And how many grams is a serving?

    xx

    • Reply
      Nava
      November 14, 2015 at 7:44 am

      Cynthia, you can use water or broth instead of the wine; though the wine does add great depth of flavor. Not sure about the grams … you can probably find a gram calculator program if you google what you’re after. Hope you enjoy this!

  • Reply
    Cynthia
    November 18, 2015 at 10:46 am

    I made it and it turned out great! Thank you 🙂
    I am going to write a blog post on this as well and will link you of course. xx

    • Reply
      Nava
      November 18, 2015 at 12:52 pm

      Thanks, Cynthia! Glad you enjoyed this.

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