Grandma's stewed cabbage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 137, total fat 6 G., saturated fats 4 G., proteins 2 G., carbohydrates 17 G., fiber 3 G., cholesterol 15 mg, sodium 474 mg, sugar 11 G.
Calories 137, total fat 6 G., saturated fats 4 G., proteins 2 G., carbohydrates 17 G., fiber 3 G., cholesterol 15 mg, sodium 474 mg, sugar 11 G.
The perfect braised cabbage is a harmonious balance of sweetness, tartness, spice, and fruitiness. This recipe ticks all the boxes. Instead of white cabbage, opt for red cabbage. It's more nutritious and rich in anthocyanins. Adjust the doneness of the braised cabbage to your taste: if you prefer it more tender, simmer it a little longer.
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:
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 large head of red cabbage or 1 small head of red cabbage (cut into quarters and finely shredded)
- 1 sour apple, peeled and grated
- 1 tbsp. l. brown sugar
- 1/4 cup red wine
- 1/4 cup apple cider vinegar + more as needed
- 1/4 cup water
We recommend
Recipes with similar ingredients: red cabbage, apples, brown sugar, red wine, apple cider vinegar
Cooking the dish according to the recipe:
- In a medium saucepan or Dutch oven, sauté the onion in butter over medium heat until softened, about 5 minutes. Add the cabbage and sauté, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water and bring to a boil, stirring.
- Cover and simmer for 30 minutes, stirring once. Simmer a little less time if you prefer firmer cabbage, or a little longer for softer cabbage. Add a splash of apple cider vinegar just before serving.
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