Braised Red Cabbage and Carrots

It’s savory, sweet, sour and totally delicious! Braised Red Cabbage and Carrots is light and acidic, and makes a terrific side dish that isn’t chock-full of sodium, fat or calories. This recipe takes some time to make (about an hour), but has very simple ingredients and is easy to do. The only requirement is patience!

Braised Red Cabbage and Carrots

2 Tbsp vegan butter

1 small red onion, sliced into crescents

¼ cup apple cider vinegar (+ more to taste)

1 large green apple, thinly sliced

1 medium red cabbage, shredded

1 ½ cups shredded carrots

½-1 tsp sweetener of your choice (I used agave, but you could also use brown sugar, turbinado sugar, etc)

Salt, to taste

1. In a large pot or dutch oven, add vegan butter and red onions. Sauté over medium-low heat for 7 minutes or until the onions are transparent and soft.

2. Add the apple cider vinegar and apples to the pot, and allow to simmer with the lid off for about 3 minutes. Stir in the cabbage and carrots. Cover with the lid, and cook over low heat for 60 minutes—stirring at the the halfway point.

3. Remove the lid. Taste. Season with salt, and stir in sweetener. Taste again, and adjust salt and/or sweetener, if needed. Serve as a delicious side.

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