Braised Red Cabbage - sweet and sour Cabbage, Christmas sides

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and suitable for vegan diets.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: distilled vinegar

White wine vinegar offers a similar tangy flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with a unique flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without additional cost.

Welcome to the single dad's cookbook Christmas specials.

Start by removing the outer layer of the cabbage and the stock.

Slice the red cabbage into strips.

Thinly slice one white onion into ribbons.

Cook back bacon in a frying pan until it releases its fat and crisps up.

Add two sprigs of rosemary to flavor the oil.

Add a couple of knobs of butter to the pan.

Remove the bacon and rosemary, leaving just the flavored oil in the pan.

Add the sliced cabbage to the pan with the oil.

Season with salt and pepper, and mix well.

Let the cabbage cook for 5 minutes to start softening.

Add the thinly sliced white onion to the cabbage and mix them together.

Grate in the zest of one lemon and add the juice of one lemon, removing any seeds that may fall in.

Mix well and return the pan to the heat to cook down the mixture.

Add about a quarter cup of chicken stock to the pan, adjusting as needed.

Let the mixture braise and reduce the liquid until it's almost gone, stirring occasionally.

Add three to four teaspoons of cranberry sauce to balance the flavors.

Stir until the cranberry sauce is melted and coats the cabbage.

Optionally, add a couple more bits of butter to smooth out the dish.

Mix everything together and prepare to plate it up.

Plate the braised red cabbage and add the crispy bacon back in as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary