Braised Red Cabbage with Apple
Red cabbage provides fiber and anthocyanins, while a small amount of apple softens and deepens the flavor. Vinegar helps keep the color vivid and adds balance without a heavy sauce. Because of the apple, this side works best as a moderate keto portion.
Shred the red cabbage (900 g) thinly, dice the onion (60 g), and cut the apples (120 g) into small pieces without the tough core. Heat the olive oil (30 g) in a deep skillet or saute pan.
Add the onion (60 g) and cook for 3 minutes, then add the red cabbage (900 g). Stir, season lightly, and cook for 10 minutes over medium heat so the cabbage starts to collapse.
Add the apples (120 g), wine vinegar (15 g), caraway (1 g), salt (4 g), and black pepper (1 g). Lower the heat, cover the pan, and braise for about 25 minutes, stirring from time to time, until the cabbage is soft but not falling into puree.
Serve the braised red cabbage hot as a side for richer meat or poultry. The flavor becomes more even after a short rest, so the dish also reheats well.
If you have any questions about the recipe "Braised Red Cabbage with Apple", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
