Braised Red Cabbage with Cherries (Vegan Series, Part 1)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

cherries

🥗Healthier: frozen cherries

💰Cheaper: canned cherries

Frozen cherries can be more affordable and still flavorful.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: regular vinegar

White wine vinegar offers similar acidity at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can be a cost-effective alternative.

Cut the cabbage in half and slice it lengthwise while keeping it attached at the core.

Use the back of the knife to slice the cabbage thinly crosswise, tucking in your fingertips.

Alternatively, cut cabbage into large wedges and shred it using a food processor.

Discard the core and repeat with the other half of the cabbage.

Move all the cabbage into a large stainless steel pan.

Set the pan over high heat and add 1/4 cup of olive oil and a generous pinch of salt, stirring to combine.

Leave the cabbage alone to brown for at least five minutes.

Stir the cabbage when it looks brown and leave it alone again until more browning occurs, repeating this step three to four times until the cabbage shrinks and develops brown spots.

In a separate 10-inch skillet, add 1 large diced yellow onion, 2 tbsp of olive oil, and a pinch of salt, stirring to combine.

Cook the onion over medium heat until translucent and tender, stirring occasionally for about 10 minutes.

Check on the cabbage and integrate the brown bits into the dish.

Add 1/2 cup of dry tart cherries and 1/2 cup of red wine to the cabbage, cover the pan, and reduce the heat to low, cooking for 10 to 15 minutes until tender.

Add the cooked onions to the cabbage for flavor.

Stir in 1 tbsp of pomegranate molasses and adjust seasoning with a pinch of salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens