How to Make Braised Red Cabbage and Parsley Potatoes (Gluten Free / Dairy Free)

red cabbage

🥗Healthier: green cabbage

💰Cheaper: white cabbage

Green or white cabbage can be used for a lighter flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey adds sweetness with a unique flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste.

Slice red cabbage using a food processor or a knife, discarding the core.

Chop onion finely, either by hand or using a food processor.

Melt about 2 tablespoons of butter in a large pot over medium heat.

Add chopped onion to the pot and sauté until it turns yellow.

Add sliced red cabbage to the pot with the sautéed onion.

Sprinkle in salt and stir the mixture.

Add apple cider vinegar gradually, tasting as you go to adjust the flavor.

Cover the pot and let the cabbage cook for about 10-15 minutes, stirring occasionally.

Check the cabbage and add more apple cider vinegar if needed, totaling about 8 tablespoons.

Add half a teaspoon of salt after checking the taste.

In a separate pot, boil red potatoes until soft, ensuring they maintain their shape.

Drain the potatoes and add a little cold water to prevent them from falling apart.

Chop parsley and prepare to mix it with melted butter for serving with the potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens