Braised Red Cabbage with Toasted Hazelnuts
Elevate your holiday table or weeknight dinner with this vibrant Braised Red Cabbage with Toasted Hazelnuts, a perfectly balanced combination of sweet, tangy, and nutty flavors. This easy-to-make side dish starts with tender red cabbage simmered in apple cider vinegar, brown sugar, and vegetable stock, complemented by the natural sweetness of sautéed apple and onion. A sprinkle of fragrant dried thyme adds warmth, while the toasted hazelnuts lend a delightful crunch to every bite. Garnished with fresh parsley, this colorful dish is not only a feast for the taste buds but also a stunning centerpiece for your fall or winter meals. Perfect alongside hearty mains or as a standout on a vegetarian menu, this versatile recipe is ready in under an hour and serves four.
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic
- 1 medium apple
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 cup vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup hazelnuts
- 2 tablespoons parsley
Instructions
Remove the outer leaves of the red cabbage and thinly slice the cabbage into fine shreds.
Peel and finely chop the onion. Mince the garlic cloves. Core and dice the apple into small pieces.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and starting to turn golden.
Add the minced garlic and diced apple to the pot. Cook for another 2 minutes, stirring frequently, until fragrant.
Stir in the sliced red cabbage. Mix well to coat it in the oil and combine with the onion and apple mixture.
Pour in the apple cider vinegar, sprinkle in the brown sugar, and stir to coat the cabbage evenly.
Add the vegetable stock, thyme, salt, and black pepper. Stir everything together and bring to a simmer.
Reduce the heat to low, cover the pot, and let it cook for 35-40 minutes, stirring occasionally, until the cabbage is tender and the liquid is mostly absorbed.
While the cabbage is braising, preheat a dry skillet over medium heat. Add the hazelnuts and toast them for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove from the pan and coarsely chop.
Once the cabbage is done, taste and adjust seasoning if needed with additional salt or pepper.
Transfer the braised cabbage to a serving dish and sprinkle the toasted hazelnuts over the top.
Garnish with freshly chopped parsley and serve warm as a delicious side dish.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 55.4 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2607 mg | 55% | |
*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.
