Not Houston's braised red cabbage, but close enough!
If you've ever been to Houston's restaurant, then you must be familiar with their very popular side dish, braised red cabbage. My family and I can't get enough of it when it's in season. Of course, I'm always going to try to make a healthier version of any dish, so here it is. Certainly not Houston's, but close to it, if I do say so myself! :)
First, let's discuss the health benefits of red cabbage. Considered an anthocyanin food plant due to it's rich purple color, red cabbage has the capacity to help lower blood pressure, stop the formation of tumors, prevent diabetes, and it's an anti-inflammatory and anti-bacterial food. It's also considered a superfood, as it's nutrient-dense, full of vitamins and minerals. It's not expensive and doesn't go bad quickly. While it's healthier when eaten raw, cooking it can still retain it's health benefits, which is why I made sure to keep this recipe as clean as possible and with the least amount of cooking time.
1 head of Red Cabbage. Cut in half, cored and then cut length wise. I prefer about 1/2 inch slices.
1/2 small onion diced
1/2 cup apple cider vinegar
1/4 cup red wine (optional)
3/4 cup of water
1 tablespoon of light brown sugar or maple syrup (I use syrup)
Pinch of salt and black pepper
1 teaspoon of olive oil
In a pot or deep pan add some olive oil and sauté' the diced onions until translucent. Add the red cabbage and mix. Add the vinegar, wine, water, brown sugar or syrup, salt and black pepper. Mix well and cover. Cook for 20-30 minutes over low/ medium heat and stir occasionally.
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*The information shared in this blog simply serves as a guide. Please consult your physician before starting any new physical activities or diets.