Braised Red Cabbage Choux Rouges Braiss
Transform your table with the sweet and tangy allure of Braised Red Cabbage (Choux Rouges Braisés), a classic French-inspired side dish perfect for accentuating hearty main courses. This recipe combines vibrant red cabbage with tender slices of apple and onion, simmered in a fragrant blend of red wine vinegar, brown sugar, and warming spices like cinnamon, nutmeg, and cloves. Slowly braised to perfection in a rich vegetable stock, the cabbage absorbs every nuance of flavor, becoming melt-in-your-mouth tender. Ideal for holiday feasts or cozy dinners, this dish pairs beautifully with roasted meats, duck, or even a vegetarian spread. With just 20 minutes of prep and a simple stovetop technique, it's an exquisite addition to your culinary repertoire that’s sure to impress.
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Recipe Information
Ingredients
- 1 head (about 2 lb) red cabbage
- 2 medium, peeled, cored, and thinly sliced apple
- 1 large, thinly sliced yellow onion
- 3 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 whole cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup vegetable stock (or water)
Instructions
Remove the outer leaves of the red cabbage and cut it into quarters. Remove the core and shred the cabbage thinly using a sharp knife or mandoline.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced onions and apples, and sauté until they begin to soften, about 5 minutes.
Add the shredded cabbage to the pot, stirring to combine it with the onions and apples.
Sprinkle the mixture with brown sugar, cinnamon, and nutmeg. Stir well to coat evenly.
Pour the red wine vinegar and vegetable stock over the cabbage mixture. Add the whole cloves, salt, and black pepper.
Raise the heat to medium-high and bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
Simmer the cabbage gently for 40-45 minutes, stirring occasionally, until it becomes tender and has absorbed the flavors of the spices.
Taste and adjust the seasoning as needed. Remove the whole cloves before serving.
Serve warm as a side dish to roasted meats, duck, or any hearty main course. Enjoy!
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 69.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
