Braised Red Cabbage with Cranberries

Braised Red Cabbage with Cranberries Recipe from Germany

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Braised Red Cabbage with Cranberries is a vibrant, flavorful dish that combines the tangy taste of cranberries with the sweet, earthy flavor of red cabbage. This dish is perfect for those who appreciate a hearty vegetable side that pairs well with a variety of main courses. Whether you're looking to add a pop of color to your dinner table or seeking a nutritious addition to your meal, this recipe is sure to delight.

History

The tradition of braising cabbage dates back centuries in various cultures, with each adding its unique twist to the dish. The addition of cranberries is a relatively modern adaptation, likely inspired by the desire to incorporate more seasonal and local ingredients into meals. This recipe is a fusion of traditional cooking methods with contemporary flavors, showcasing how culinary traditions can evolve and adapt over time.

Ingredients

1 tsp olive oil or vegetable oil
1 tbsp brown sugar
3 large cloves of garlic, crushed
1 cup fresh or frozen cranberries
3 tbsp red wine vinegar
5 cup shredded red cabbage, 0.75 lb (340 g)
0.33 cup dry red wine, (substitute cranberry juice)
1 pinch cayenne pepper
salt and pepper to taste

How to prepare

Shred the cabbage using a food processor.
In a large saucepan, heat oil, brown sugar, and garlic over medium heat for 2 minutes.
Add 0.5 cup of cranberries and vinegar.
Cover and cook for about 5 minutes or until the cranberries pop their skins.
Add the cabbage, wine (or substitute cranberry or other juice), and vinegar.
Cover and cook on low heat for about 20 minutes or until the cabbage is tender, stirring occasionally.
Stir in the remaining 0.5 cup of cranberries.
Remove from heat, cover, and let it stand for 5 minutes or until the cranberries are warm.
Season to taste with salt and pepper.
Serve hot or cold.

Variations

Consider adding diced apples for a sweet contrast or a sprinkle of walnuts for crunch. For a festive twist, a dash of cinnamon or nutmeg can add warmth and depth to the dish.

Cooking Tips & Tricks

To ensure your Braised Red Cabbage with Cranberries turns out perfectly, consider the following tips:

- Use a heavy-bottomed pot to ensure even cooking and prevent burning.

- If using frozen cranberries, there's no need to thaw them before adding to the pot.

- Adjust the amount of brown sugar based on your preference for sweetness.

- For a more complex flavor, consider adding a splash of balsamic vinegar along with the red wine vinegar.

Serving Suggestions

This dish pairs beautifully with roasted meats, particularly pork and turkey. It can also complement vegetarian dishes like lentil loaf or stuffed acorn squash for a hearty, balanced meal.

Cooking Techniques

Braising is a key technique in this recipe, allowing the cabbage to become tender while absorbing the flavors of the cranberries and vinegar. Maintaining a low and slow cook is crucial for the best texture and taste.

Ingredient Substitutions

If red wine vinegar is not available, apple cider vinegar makes a good substitute. For a sugar-free version, consider using a natural sweetener like stevia in place of brown sugar.

Make Ahead Tips

This dish can be made ahead and refrigerated for up to three days. The flavors will continue to meld and develop, often resulting in an even tastier dish upon reheating.

Presentation Ideas

Serve the braised cabbage in a colorful bowl to highlight its vibrant hue. Garnishing with a few fresh cranberries or parsley can add a touch of elegance.

Pairing Recommendations

A medium-bodied red wine, such as Pinot Noir, complements the tangy-sweet flavors of the dish. For a non-alcoholic option, a cranberry spritzer is a refreshing choice.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of water if needed to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Braised Red Cabbage with Cranberries contains approximately 70 calories, making it a low-calorie addition to any meal.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the natural sugars from the cranberries and the small amount of brown sugar added. The total carbohydrate content is approximately 15 grams per serving, making it a suitable option for those monitoring their carbohydrate intake.

Fats

Braised Red Cabbage with Cranberries is a low-fat dish, with the only fat coming from the small amount of vegetable oil used for sautéing. The total fat content is about 1 gram per serving, making this recipe an excellent choice for those following a low-fat diet.

Proteins

This dish is not a significant source of protein, containing less than 2 grams per serving. It is best served alongside a protein-rich main dish to ensure a balanced meal.

Vitamins and minerals

Red cabbage is a nutritional powerhouse, rich in vitamins C and K, as well as minerals like potassium and manganese. Cranberries add an additional boost of vitamin C and fiber. Together, these ingredients make the dish a great source of essential nutrients.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific dietary concerns should always check individual ingredient labels.

Summary

Overall, Braised Red Cabbage with Cranberries is a nutritious, low-calorie side dish that is rich in vitamins and minerals, low in fats and proteins, and moderate in carbohydrates. It's an excellent choice for those looking to add more vegetables to their diet without compromising on flavor.

Summary

Braised Red Cabbage with Cranberries is a delightful dish that combines traditional cooking methods with modern flavors. It's nutritious, easy to make, and versatile, making it a perfect addition to any meal. Whether you're looking for a festive side dish or a nutritious vegetable option, this recipe is sure to impress.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a chilly autumn day, the leaves were turning vibrant shades of red and orange, and the air was crisp with the promise of winter. I was at a farmer's market, browsing the stalls for seasonal produce to inspire my next culinary creation.

As I wandered through the market, a friendly vendor caught my eye. She was selling the most beautiful heads of red cabbage I had ever seen. Their deep purple hue was so enticing, I couldn't resist buying one. As I handed over my coins, the vendor smiled and said, "You must try braising this cabbage with cranberries. It's a family recipe passed down through generations."

Intrigued, I asked her for the recipe. She hesitated for a moment, as if debating whether or not to share this secret with a stranger. But then she smiled and said, "I can tell you the basics, but the magic is in the cooking. You'll need to add a dash of love and a pinch of patience to make it truly special."

I thanked her profusely and hurried home to start cooking. As I chopped the cabbage and simmered it gently with the cranberries, I could feel the warmth of the kitchen enveloping me. The sweet, tangy scent of the dish filled the air, and I knew I had stumbled upon something truly special.

When the dish was finally ready, I took a tentative bite. The flavors exploded in my mouth – the earthiness of the cabbage, the sweetness of the cranberries, and the hint of spice from the cloves and cinnamon. It was a symphony of tastes that danced on my palate, and I knew I had found a new favorite recipe.

I made the braised red cabbage with cranberries for my family that night, and they were enamored with it. My husband declared it the best side dish he had ever tasted, and even my picky grandchildren asked for second helpings. I felt a swell of pride in my chest, knowing that I had discovered a recipe that would become a beloved tradition in our family.

Over the years, I have made this dish countless times, tweaking the recipe here and there to suit my own tastes. But no matter how many times I make it, the magic of that chilly autumn day at the farmer's market always lingers in my heart. It reminds me that sometimes, the best recipes are found in the most unexpected places, shared by the kindest of strangers.

As I sit here now, stirring a pot of braised red cabbage with cranberries on the stove, I can't help but smile at the memories that flood back to me. Each bite of this dish is a taste of tradition, a reminder of the power of food to bring us together and create lasting bonds. And for that, I am eternally grateful.