Braised Cabbage
Braised Cabbage with apples is made the traditional German way, but with a special ingredient as the sweetener to make it Paleo. Perfect for celebrating Oktoberfest at home, anytime of the year!
Servings 8 servings
Calories 77kcal
Ingredients
- 5 cups green or red cabbage shredded or chopped (5 cups should be 1 large whole cabbage)
- 1 tablespoon coconut oil (or use avocado oil)
- 2 apples diced (can leave skin on)
- 1 large onion diced
- ½ cup unfiltered apple cider vinegar (I use Bragg Organic Raw Apple Cider Vinegar, but any kind of ACV can be used)
- 1 ½ tablespoons honey (can use pasteurized or raw honey)
- salt and pepper to taste
Instructions
- Melt 1 tablespoon coconut or avocado oil in a heavy pot over medium heat. Sauté the 1 large diced onion and 2 diced apples until slightly soft and lightly browned, about 5 minutes.
- Add the 5 cups chopped cabbage and cook over medium heat, stirring occasionally, for 15 minutes or until cabbage softens a bit.
- Add the ½ cup apple cider vinegar, 1 ½ tablespoons honey, and salt and pepper to taste. Stir well, cover and reduce heat to low.
- Continue to cook for 1 hour or until cabbage is tender, stirring occasionally. Taste and add more vinegar (to make more sour), add more honey (to make more sweet) and salt and pepper, if necessary.
Video
Notes
- Store leftover braised cabbage in an airtight container for 3-5 days in the refrigerator.
- For longer storage, cooked cabbage can be frozen for up to 3 months. To thaw, place in refrigerator overnight. To heat up, put thawed cabbage in a pot over low heat and stir occasionally until heated throughout.
Nutrition
Calories: 77kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 217mg | Fiber: 3g | Sugar: 11g | Vitamin A: 646IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg