It’s cold. Last week was like November in Philly – grey, wet and really really cold [so, low of 11 degrees…just above 50…but cold is relative but I don’t do cold, especially wet cold]. The weather has sent me into a comfort food spiral of soups, breads and hearty winter vegetables.
The other night as I was rummaging through the crisper and decided I HAD TO HAVE Braised Red Cabbage.
This is a pretty quick recipe. None of that bake for 2 hours stuff going on here. It keeps a bit of body yet is still meltingly tender, tangy and sweet at the same time.
It would be fabulous with Pork and Baked Apples or Grilled Chicken and Roasted Potatoes. I had it with brown rice and Garlic Greens [and maybe the next day in a wrap too…].
Orange Braised Red Cabbage
1/2 head red cabbage
1 red onion
1-2 cloves garlic
1 tsp thyme
1/2 cup orange juice
1/2 cup water
1 Tbsp red wine vinegar
Olive oil, salt, pepper
Under 100 words:
Core and thinly slice cabbage and red onion, dice garlic. Saute onion, garlic and thyme in a bit of olive oil until just soft. Stir through cabbage and saute for 2 minutes on medium low heat.
Add orange juice, water and vinegar, cover and simmer on low for 10 minutes. Uncover and simmer for a further 10 minutes, stirring occasionally – keep an eye on the pan and add a bit more water if it looks dry. Season with salt and pepper to taste.
Serves 2-4, can be increased as necessary.
- I didn’t have any apples on hand but a grated apple stirred through when the cabbage is added would be fabulous as well.
- You can add a pinch of brown sugar or a squeeze of honey if you want this a bit sweeter but the final result depends a bit on the sweetness of the orange juice you use to begin with [and I really like it slightly tangy!].
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