Braised Red Cabbage and Carrots

This easy vegan braised red cabbage and carrots recipe makes a terrific side dish. I love how the red onions, granny smith apples, onion and apple cider vinegar contribute to the overall flavor. It’s savory, sweet, sour and totally delicious!

Making vegan braised red cabbage takes some time (about an hour), but it is easy to do. The only requirement is patience.

This red cabbage and carrots dish would work well for Christmas, Thanksgiving or really any time. It’s simplicity, and lighter, acidic flavor can be a nice counterbalance to more complicated, richer foods.

Love cabbage? Me too! Check out more UVK recipes, like Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce, Vegan Cabbage and Noodles, Watermelon Radish Slaw, Vegan Sauerkraut, White Bean and Barley Soup and more 💚

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. First, you’ll need to sauté the aromatics for the braised cabbage and carrots. 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.

3. Cover with the pot with the lid, and cook over low heat for 30 minutes. Stir. Then, place the lid back on the pot and continue cooking on low heat for another 30 minutes or until the cabbage is very soft and tender.

4. Remove the lid. Taste. Season with salt, and stir in sweetener. Taste again, and adjust salt and/or sweetener, if needed. Serve this vegan braised red cabbage and carrots as a delicious side.