Bruised red cabbage is a traditional German dish that is often served around Christmas time. Red cabbage not only tastes delicious, but is also super healthy. Cabbage is anti-inflammatory and loaded with antioxidants and nutrients, including vitamin C and calcium, that shield against oxidative stress and cancer. How awesome is that!
This isn’t your typical braised red cabbage salad, but rather a salad extraordinaire with Mediterranean flavors. This salad makes a great entrée, as well as side dish. Eat it for lunch or as a light snack in between meals. Ultimately, enjoy eating it. Eating mindfully is not only healthier, but also allows you to taste the full spectrum of flavor in this beautiful salad. Bon appetit!
Braised Red Cabbage
- 1 small head of red cabbage
- 1 medium-sized red onion
- 1 apple
- 1 tablespoon of white balsamic vinegar
- 1 teaspoon maple syrup
- 1/4 cup water
- 1/4 teaspoon salt
- juice of 1 orange
- 4 teaspoons of olive oil
- Thinly slice onion in a cross-wise fashion.
- Halve, core and thinly slice cabbage and apple.
- Add all ingredients to a large saucepan and cover pan with a lid.
- Cook at medium-low heat until cabbage is nice and tender, i.e. approximately 20 minutes.
- Transfer cabbage to a large bowl.
- Add orange juice, oil and give mixture a toss.
- Let cabbage marinate for at least an hour or even overnight.
- 4 oranges
- seeds of 1 pomegranate
- 50 g roasted pine nuts
- handful dried apricots
- handful dried dates
- fresh watercress (optional)
- salt, to taste
- ground black pepper, to taste
- Peel and segment the oranges.
- Slice dried apricots and dates.
- Add oranges, apricots, dates, pomegranate seeds, and roasted pine nuts to cabbage mixture.
- Toss mixture and season with salt and pepper.
- If desired, top with some watercress