Stewed red cabbage
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 92, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 12 G., fiber 3 G., cholesterol 11 mg, sodium 350 mg, sugar 7 G.
Calories 92, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 12 G., fiber 3 G., cholesterol 11 mg, sodium 350 mg, sugar 7 G.
Red cabbage's vibrant purple color is due to the presence of anthocyanins, which have antioxidant and anti-inflammatory properties. This makes it nutritionally superior to white cabbage and deserves to be included more often in the diet. Try this sweet and sour braised red cabbage with caraway seeds, apples, onions, and dill. It's a great side dish for any meat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 1 teaspoon of caraway seeds
- 1 medium onion, thinly sliced
- 1 small head of red cabbage, finely shredded
- 1 cup lightly salted chicken broth
- 1/4 cup apple cider vinegar
- 1 tbsp. granulated sugar
- 1 medium Granny Smith apple, finely diced
- 1 tbsp. chopped fresh dill
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Cooking the dish according to the recipe:
- In a large skillet over medium heat, melt the butter. Add the cumin seeds, onion, 1 tablespoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the cabbage and cook until slightly wilted, 2–3 minutes.
- Add the broth, vinegar, sugar, apple, 2 teaspoons of salt, and a few grinds of black pepper and stir. Cover the pan and simmer until the cabbage is completely softened and the liquid has almost completely evaporated, about 20 minutes. Sprinkle with dill and transfer to a serving bowl.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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