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Braised Red Cabbage With Apples and Beer [Vegan]

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We had about eight red cabbages growing in our garden, and I’ve made the same thing with every one so far: braised red cabbage with apples. I just can’t get enough of it. Sometimes, I use red wine as the braising liquid but this time I used beer and it was even better. In Germany, they’d serve this with sausages, but the closest I’ve come is some vegetarian smoked apple sausage (Field Roast – the only brand I like, and the least processed).

Some optional additions you might like include 1 teaspoon of caraway seeds (add when you add the cabbage), 1 or 2 tablespoons brown sugar (add with the apples), or 1 tablespoon whole grain mustard (add at the end.)

By the way, I have two more cabbages still in the ground. Let me know if you have any recipe suggestions that don’t involve apples and alcohol!

Braised Red Cabbage With Apples and Beer [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium red cabbage, very thinly sliced (about 6-7 cups)
  • 2 medium apples, peeled, cored and sliced
  • 1 medium-large yellow onion, thinly sliced into half moons
  • 1 12-ounce bottle beer
  • ¼ cup balsamic vinegar
  • Pinch freshly ground nutmeg
  • Pinch allspice
  • 1 bay leaf
  • Salt and pepper to taste

Preparation

  1. Heat the oil in a large pot and sauté the onion until very soft, about 8 minutes.
  2. Add the apples and cook another 2-3 minutes.
  3. Add cabbage and cook another 2-3 minutes.
  4. Add remaining ingredients, cover and simmer until cabbage is very tender, about 50 minutes to one hour. Remove bay leaf, adjust seasoning to taste, and serve warm.

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AUTHOR & RECIPE DETAILS


photo

Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?


 

 

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