Thursday, May 8, 2014

Braised Red Cabbage

I have a spare fridge in the garage
(which I LOVE having, by the way) and
there was a beautiful Red Cabbage out
there that I had almost forgotten
about till the other night we were 
served this delicious power food with
our meal at a local restaurant.

We love cabbage in most any form,
slaw, Nappa cabbage salad, cabbage rolls,
red, green, cooked, braised, etc.

This is how I cook
this versatile red beauty:

1/2 Red Cabbage - quartered and chopped
1/2 Onion - chopped
1 apple peeled and diced - optional
2 cloves garlic - crushed and chopped
1/8 Cup Olive Oil
1/4 tsp. caraway seeds - optional
Squeeze of lemon juice - 1 Tbsp.
3/4 Cup chicken broth
3 Tbsp. vinegar
3 Tbsp. sugar
salt and pepper to taste

Heat oil in sauce pan. Add and sauté/sweat
the onion and garlic over medium heat till
Add in the cabbage, lemon and caraway - toss and 
cook till cabbage has wilted - approx. 5 min.
Add the broth, apple, sugar, vinegar, salt and pepper.
Cover and reduce heat to low - simmer for approx. 15
minutes stirring occasionally.
Serve warm as a side dish to your
favourite meal.

I "googled" the health benefits
of Red Cabbage (click on this link) and this is 
what I learned!

#2 is my favourite:
 It is a brain food!
"It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients."

I need all the help I can get!!!

Schnitzel, Noodles and Red Cabbage

Till next time ..... what's your favourite brain food?


  1. I could use a little brain food just about now. That plate of food looks real good.

  2. Rosella, I love red cabbage (and need the brain power:), the other food on your plate looks amazing too!

  3. We love cabbage, too. Your recipe sounds delicious! Off to read your link...

  4. Your cabbage reminds me of some pickled cabbage we ate in Austria. Cabbage has a wide range of styles, doesn't it? I love cooked cabbage and I love the uncooked slaw.

  5. I love red cabbage and make it quite similar to yours, without the broth, garlic and oil ... maybe it's more sweet than savory. Yours sounds delicious as well and I think I will have to eat more red cabbage if it s that good for you!

    Happy Mother's Day to you, Rosella. Hope you get spoiled in some way!

  6. I love it! And who couldn't use a little brain food on occasion?

  7. That recipe sounds delicious. I need lots of brain power foods. Seems like life is just reeling past me. Cabbage here I come!

  8. I grew up going to a German restaurant where red cabbage was a typical side dish. I loved it! Oh and we have an extra refrigerator in our garage too. Love it!

  9. I make red cabbage often - I braise it with vinegar and a little water, butter and sugar and then add a quarter cup or so of red currant jelly and a chopped apple - cook a while longer and it's ready. Love it!

  10. I adore cabbage and this looks like a terrific recipe, Rosella! Wish Bill would eat it!

  11. All of your recipes always sound delicious to me!


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