Braised Red Cabbage with Goat Cheese
Try this Delicious Side Dish at an Autumn Dinner Party
Nov 2, 2009
When people think of vegetables to accompany their dinner, they often think of a side salad, can of corn, or heating some green beans. While these are all fantastic options, the idea of eating the night after night can become a bit stale.
Enter red cabbage. One serving of red cabbage is extremely low in calories, contains a moderate amount of fiber, and is very high in Vitamin C. In fact just one serving of cabbage contains about 85 percent of the recommended daily intake.
Even more interesting, some research has shown that many of the phytochemicals found in red cabbage (as well as red beets) play a role in the stabilization of the detoxification and antioxidant processes the body performs on a daily basis.
When it comes to cancer, the phytochmeical indole-3-carbinole, abundantly found in red cabbage has been thought to play a role in reducing breast cancer by some 50 percent in a small study. The connection occurs with how estrogen is produced and utilized by women who consume these foods.
Now, the trick of course is to make this crunchy vegetable taste deliciously decadent. Here is a recipe for Braised Red Cabbage that is a great compliment to pork, steak or a great addition to any “vegetable plate” if one is preparing a vegetarian meal.
Braised Red Cabbage with Goat Cheese
Things You’ll Need
- 2 tablespoons butter
- 1 small red onion, peeled and thinly sliced
- 1 medium (2 ½ lb) red cabbage thinly sliced
- ½ cup dark brown sugar
- 2 tablespoons caraway seeds
- 2 tablespoons yellow mustard seeds
- ½ cup cider vinegar
- ¾ cup dry red wine
- 1 large tart apple, such as granny smith, peeled and coarsely graded
- Salt and pepper
- Goat cheese
- Parchment paper
Making the Braised Red Cabbage
- Melt the butter in a large sauté pan over medium heat.
- Add the onions and sauté until they are softened. This takes about 5 minutes.
- Add the cabbage to the pan and toss until it begins to wilt. This will take about 3 minutes.
- Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple.
- Stir to combine and season with salt and pepper to taste.
- Cut out a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage.
- Simmer until the cabbage is soft. This takes about 30 minutes.
- Plate the braised red cabbage on a platter and add dollops or rounds of soft goat cheese.
- Serve the guests while hot.
Change the Cheese
Don’t be afraid to get creative with different cheese atop the braised red cabbage. Blue cheese, brie and cheddar are all excellent choices as well.
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