Let’s talk side dishes!
For those who are not cabbage people, I’m telling you.. this recipe will completely change your perspective on the vegetable in every capacity, because it’s just SO GOOD!! For years I was never fond of anything but brussels sprouts, today I love throwing shredded cabbage into salads or topping sandwiches with it! It adds additional texture, nutrients, makes recipes more filling with its more high fiber content, and they don’t get limp like your typical greens when topped with dressing. Also, cabbage is more accessible, affordable, and doesn’t spoil as traditional salad greens.
In addition to cabbage being one of my faves to throw into a salad.. Braised red cabbage is one of my all time loves!
I feel as though the first time I experienced braised red cabbage was at a restaurant, thus it was packed with sugar, butter and everything that defeats the purpose of enjoying cabbage. However, I loved the concept and the overall tart flavor profile, so I was on a mission years ago to recreate this concept. I’m just so glad I did, because it’s one of my obsessions!
I love this recipe for countless reasons! Its packed to the max with nutrients, made with minimal ingredients, features only a dash of coconut sugar but you can use brown sugar, sweetness is mostly derived from the apples, a tartness from the apple cider vinegar, it has texture, the toasted pecans add an element of savoriness and it has a lil red wine. Ingredients are accessible, affordable, it requires minimal skills to make, it can be made with vegan cheese, it can easily be produced in bulk, and is the perf holiday side dish!
If you’re looking for the perf addition to your upcoming holiday spread, you have to try my classic Braised Red Cabbage with apples & toasted pecans!
Why this recipe is great:
Great to accompany any dish!
Packed full of veggies!
Great for entertaining!