Red Cabbage with Ginger and Balsamic Vinegar
Transform your side dish game with this vibrant and flavor-packed Red Cabbage with Ginger and Balsamic Vinegar recipe! This quick and easy 40-minute dish brings together the earthy sweetness of red cabbage, the zesty heat of freshly grated ginger, and the tangy richness of balsamic vinegar for a perfectly balanced flavor profile. A drizzle of honey adds a hint of caramelized sweetness, while sautéed garlic elevates the dish with its aromatic depth. Lightly steamed to retain a gentle crunch and finished with a garnish of fresh parsley, this colorful side is as visually appealing as it is delicious. Perfect for pairing with roasted meats or plant-based mains, this recipe is a must-try for anyone seeking healthy, bold, and enticing vegetable dishes.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) red cabbage
- 1.5 tablespoons (finely grated) fresh ginger
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves (minced) garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup water
- 2 tablespoons (chopped) fresh parsley (optional, for garnish)
Instructions
Remove the outer leaves of the red cabbage if they are wilted or damaged. Quarter the cabbage, remove the core, and thinly slice the leaves into strips.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Add the sliced red cabbage to the pan and toss it with the garlic and ginger, ensuring that it is evenly coated in the oil and aromatics.
Season the cabbage with salt and black pepper. Stir well to combine.
Pour in the water and cover the pan with a lid. Reduce the heat to medium-low and allow the cabbage to steam for about 10 minutes, stirring occasionally, until it starts to soften.
In a small bowl, whisk together the balsamic vinegar and honey.
Remove the lid from the pan and pour the balsamic-honey mixture over the cabbage. Stir well to distribute the sauce evenly.
Cook the cabbage uncovered for another 10-12 minutes, stirring occasionally, until it is tender but still has a slight crunch. Allow the liquid to reduce slightly during this time.
Taste and adjust seasoning with additional salt or black pepper if needed.
Transfer the cooked cabbage to a serving dish and sprinkle with chopped fresh parsley if desired. Serve warm as a flavorful side dish.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 52.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2376 mg | 51% | |
*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.
