Butter Braised Red Cabbage with Almonds
Deliciously buttery, this acidic braised cabbage is a lovely side dish to your pork roast and you can add some texture in the form of toasted nuts.
Servings 4 as a side dish
Calories 140kcal
Ingredients
- 15 g flaked almonds (optional)
- 50 g unsalted butter
- 1/2 red onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1/4 tsp ground allspice
- 3 TB red wine vinegar
- 300 g red cabbage finely sliced
- 500 g warm water
- sea salt flakes
- freshly ground black pepper
- powdered erythritol confectioners' (optional)
Instructions
- Start with the almonds if you choose to use them (they are included in the macros). Gently toast them in a pan until golden. Keep your eye on them - they can burn quickly. Set aside.
- Have all your remaining ingredients prepped and ready.
- Melt three-quarters of the butter in a large pot. Once sizzling, add the red onions and cook over a moderately low heat until they soften. Add the garlic and continue to cook until the garlic softens. (I always add the garlic later as it tends to burn quicker.)
- Stir in the ground allspice, then deglaze the pan with one tablespoon red wine vinegar and tip in all the cabbage.
- Stir well until the cabbage slightly wilts, then pour in the warm water. Bring to a boil.
- Once boiling, reduce to gentle simmer on moderate heat. (If your stove top settings go up to 9, this should be on about 5.) Simmer until the cabbage completely softens and the water has all evaporated. This can take up to 25-30 minutes. If your cabbage has sufficiently cooked to your liking, you can speed up the process in the last 5 minutes by increasing the heat and stirring continuously until there is no liquid remaining.
- Just before serving, stir through the remaining red wine vinegar and butter and adjust the seasoning of the cooked cabbage with plenty of sea salt flakes and freshly ground black pepper. If you feel you want a sweeter cabbage dish, stir through a little sweetener.
- Top with the toasted almonds (if using).
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 140kcal | Carbohydrates: 4.6g | Protein: 2.2g | Fat: 13g