Since I still don’t have a job, I’m trying to eat everything out of my fridge before I buy anymore groceries. I had a bunch of red cabbage left from making salads, and for some reason I was determined to braise it. Mind you, I’ve never braised anything before, but in my head this was the only way I was going to prepare this cabbage. I looked at some recipes online, all of which looked good, but all of which included items I didn’t have around, like onions or apples. So I decided to make my own recipe with what I had on hand. This smells really good while cooking, and the flavor is surprisingly complex for the small number of ingredients involved.
Pantry Braised Red Cabbage
1 Tbs Earth Balance
Half a head of red cabbage
2/3 cup apple juice
1/3 cup white wine vinegar
1 Tbs agave nectar
1/2 tsp kosher salt
1/4 tsp onion powder
1. Quarter and core cabbage, then slice crosswise into strips.
2. Melt Earth Balance in a large saute pan over medium high heat. Add cabbage and saute about 5 minutes, stirring occasionally, until cabbage starts to wilt.
3. Add remaining ingredients (apple juice through onion powder). Stir to combine. Bring to a boil, reduce heat to medium, cover and simmer for 25 minutes, stirring occasionally.
4. Remove cover and continue to simmer 10 more minutes, until cabbage is tender and liquid is mostly evaporated.
Cooked this way the cabbage still has some bite to it, it’s not completely cooked through. If you want it really soft you could simmer for longer before removing the lid.