German-Style Braised Red Cabbage
This sweet and sour red cabbage variation is an indispensable side dish for a traditional German holiday feast or any family gathering that involves delicious food. It’s very easy to prepare and only a few simple steps and ingredients are needed. Since braised red cabbage tastes even better the next day, it can be made ahead and is, therefore, a wonderful time-saver. Just gently reheat and serve with vegan roasts, gravies, mashed potatoes, potato dumplings, and so much more.
Ingredients: (for 6 servings)
- 3 Tbsp extra virgin olive oil
- 1 red onion, finely diced
- 1 medium-size red cabbage, outer leaves removed, cored, finely shredded
- 10 whole cloves
- 1 flavorful apple, cored, cut into wedges, then sliced
- ¼ cup + 3 Tbsp (100 ml) apple cider vinegar
- 1 1/2 cups (360 ml) vegetable broth, preferably made with homemade veggie broth concentrate
- Celtic sea salt to taste, I used ½ tsp (depends on saltiness of vegetable broth)
- 2 Tbsp maple syrup
garnish (optional):
- fresh parsley, minced
Preparation:
Rinse cabbage shreds in a strainer.
Preheat a large pot over medium heat. Add olive oil with diced onion and sauté for about 8 minutes until soft and lightly browned.
Add cabbage shreds and sauté for 10 more minutes while stirring frequently.
Add all the remaining ingredients and stir well. Bring to a boil, then reduce heat and simmer covered for about 40 minutes or until soft. Stir occasionally. The cabbage should be tender, but still have a little bite.
For a nice little touch, you can sprinkle some minced parsley on top shortly before serving.
Enjoy right away or, even better, the next day!
Notes:
- This is a wonderful addition to a festive dinner table with vegan roast, mushroom gravy, mashed potatoes, and so much more.
- Perfect also with vegan sausages or veggie patties.
- Best if prepared ahead of time so the flavors can develop.
- For a delicious holiday twist, add 2-3 tablespoons of cranberry sauce. So good!
