Sautéed Red Cabbage
As Fall approaches we’re going to have an abundance of cabbage available so let’s take advantage of that.
This recipe is not only vegan, but oil-free, too! And, it makes a great addition to any meal.
I’m not sure about you, but I’ve always wondered why this type of cabbage is called “red” cabbage when it’s so obviously purple. Although, I have seen some recipes refer to it as purple cabbage.
Whatever you want to call it, don’t hesitate to get it because any type of cabbage (a cruciferous vegetable) is good for you.
Here’s the process to make this tasty side dish:
Gather all the ingredients as shown above, plus a little water, as we are going to “dry” sauté the onions and cabbage. All that means is we’re going to use water instead of oil. You could also use vegetable broth, if you prefer.
Make sure you have sliced the onion and cabbage. Also, chop the apple. We like to leave the skin on the apple and it’s better for you that way.
Then, heat a large skillet over medium high heat, add the water or broth, add the onion and sauté for 1-2 minutes.
Next, add the sliced red cabbage and sauté for another 3-4 minutes, adding additional water or broth, as required.
Add the chopped apple and sauté for another 2-3 minutes.
Combine the apple cider vinegar, mustard and maple syrup in a glass measuring cup and whisk well.
Add the vinegar mixture to the cabbage and stir well.
Add the raisins and caraway seeds to the cabbage and mix well. Note: these ingredients are optional but we believe they really enhance the flavor of the dish.
Add the salt and pepper, stir well and reduce heat to medium-low.
Continue to cook the cabbage for another 10 minutes, stirring occasionally, then serve.
We enjoyed this dish with our favorite Lentil “No-Meat” Loaf, a little vegan gravy and a baked potato.
Here’s a breakdown of the nutrients in this Sautéed Red Cabbage recipe:
- Food energy: 128kcal
- Saturated fatty acids: 0.07g
- Monounsaturated fatty acids: 0.23g
- Polyunsaturated fatty acids: 0.20g
- Total fat: 0.50g
- Calories from fat: 4
- Cholesterol: —
- Carbohydrate, by difference: 30.94g
- Total dietary fiber: 4.84g
- Protein: 2.72g
- Total lipid (fat): 0.70g
- Water: 185.39g
- Ash: 3.59g
- Total sugars: 20.59g
- Calcium: 87mg
- Iron: 1.56mg
- Magnesium: 33mg
- Phosphorus: 67mg
- Potassium: 473mg
- Sodium: 947mg
- Zinc: 0.59mg
- Copper: 0.08mg
- Manganese: 0.77mg
- Selenium: 2.44μg
- Vitamin C: 64.10mg
- Thiamin: 0.11mg
- Riboflavin: 0.22mg
- Niacin: 0.66mg
- Pantothenic acid: 0.23mg
- Vitamin B6: 0.28mg
- Folate, total: 25μg
- Folic acid: —
- Food folate: 25μg
- Folate: 25μg dietary folate equivalents
- Choline: —
- Vitamin B12: —
- Vitamin A: 1203IU
- Vitamin A RAE: 59μg retinol activity equivalents
- Retinol: —
- Vitamin E (alpha-tocopherol): 720.21mg
- Vitamin D µg: —
- Vitamin D IU: —
- Vitamin K (phylloquinone): 371.55μg
- Alpha-carotene: —
- Beta-carotene: —
- Beta-cryptoxanthin: —
- Lycopene: 41μg
- Lutein+zeazanthin: —
- Percent refuse: —
And here’s the printable recipe:
Sautéed Red Cabbage
Ingredients
- 2 tablespoons water or vegetable broth, plus extra as needed
- 1 small yellow onion, sliced
- ½ head red cabbage, thinly sliced
- 1 small apple, chopped
- ⅓ cup apple cider vinegar with "The Mother"
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1½ teaspoons sea salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon caraway seeds, optional
- ¼ cup raisins, optional
Instructions
- Heat a large skillet over medium-high heat.
- Add the water/broth and sliced onions to the skillet and sauté for 2-3 minutes.
- Add the sliced cabbage to the skillet and sauté for another 3-4 minutes, adding water or broth as needed to keep the cabbage from sticking or burning.
- Add the chopped apple and sauté for another 2-3 minutes.
- Combine the apple cider vinegar, mustard and maple syrup in a glass measuring cup and whisk well.
- Add the vinegar mixture to the cabbage and stir well.
- Add the raisins and caraway seeds, if using, and stir well.
- Add the salt and pepper and stir well.
- Reduce heat to medium low and allow the cabbage to cook for another 10 minutes, stirring occasionally.
- Serve immediately.
- Note: any leftovers can be refrigerated or frozen for later use.
