Paleo Braised Cabbage is made the traditional German way, but with honey as a sweetener. Make it for Oktoberfest or anytime the braised cabbage craving hits!
As soon as I saw the huge head of green cabbage that was in my CSA box on Saturday, I knew what I was going to do with it. Making some Paleo Braised Cabbage!
There is nothing better than the sweet and sour flavors of braised cabbage. Psyched!! It’s perfect timing too, as a cabbage is needed for our weekend Oktoberfest celebration at home.
Although I normally use the red, I figured it’s not going to make much of a difference using green (except maybe for prettiness).
Well, I have to say that I made a pretty darn good sweet and sour version with this green one. Of course, I’m sure the cabbage being picked 5 hours before I cooked it helped a lot too!
Speaking of farm fresh picked veggies, I’m going to miss my organic CSA this winter from Normanton Farms. I’m going to miss it not only for the vegetables but also just going to the farm every week and talking with everyone.
I also love the friendships I’ve formed with people who care enough about producing high quality natural products through holistic and sustainable farming. They have the best organic veggies I’ve ever had and their grass-fed beef, pork, and chickens are exceptional (sausages too! hello CHORIZO!!).
Back to Oktoberfest, the whole meal of sauerbraten, spaetzle, cabbage, and German beer was fantastic. My photos of it all, not so much. I obviously suck at posting food photos because I remember to take the photos when I’m about halfway finished with my meal. Oops!
Enjoy this Paleo Braised Cabbage for a holiday or anytime!
Paleo Braised Cabbage
- 5 cups green or red cabbage shredded or chopped (5 cups should be 1 large whole cabbage)
- 1 tablespoon coconut oil
- 2 apples, diced
- 1 large onion, diced
- 1/4-1/2 cup unfiltered apple cider vinegar (I use Bragg Organic Raw Apple Cider Vinegar
- 1 1/2 tablespoons raw honey
- salt and pepper, to taste
- Melt coconut oil in a heavy pot over medium heat. Saute the onions and apples until slightly soft and brown.
- Add chopped cabbage and continue to cook, stirring occasionally, for 15 minutes or until cabbage softens a bit.
- Add the vinegar, honey, and add salt and pepper to taste. Stir well, cover and reduce heat to low.
- Continue to cook for 45 minutes to 1 hour. Taste and adjust seasonings, if necessary.