February 11, 2010: Braised Red Cabbage with Apples

One of the foods mentioned in the New York Times article, "The Eleven Best Foods You Aren't Eating" is cabbage. A member of the Cruciferae family, cabbage is rich in nutrients, including chemicals that have detoxifying properties and boost enzymes that fight many forms of cancer. Red cabbage has even higher concentrations of these nutrients than the green varieties.

I looked forward to braising the fine head of red cabbage I purchased at -- where else but -- the farmers' market. The following recipe was published recently in the Wellness section of the New York Times. The remaining ingredients were already in my pantry. I used the balsamic vinegar as listed in the recipe, but I think I would like to try apple cider vinegar next time. I served it as a side dish with grilled chicken, lentil salad, and a baby greens salad; however, I think you could have a satisfying meal by pairing up the braised cabbage with a grain, such as steamed brown rice, lentils or a bulgur salad. Lastly, I found the flavor of this dish to improve the day after cooking.

BRAISED RED CABBAGE WITH APPLES

1 head red cabbage, shredded
2 T olive oil
1 small onion, thinly sliced
2 tart apples, peeled, cored and sliced
1/3 cup balsamic vinegar (or try apple cider vinegar)
1/4 t ground allspice
Sea salt and freshly ground pepper, to taste

Cover the shredded cabbage with cold water while you are prepping the other ingredients. Heat the oil in a large, heavy pot. Add the onion and cook until soft. Add 2 tablespoons of the vinegar; continue to cook for about 2 minutes, stirring all the while. Add the apples; continue to cook another 2 minutes. Drain the cabbage and add it to the pot. Stir in the allspice and 2 more tablespoons of vinegar. Cover and cook over low heat for 1 hour, stirring occasionally, until the cabbage is soft. Add another tablespoon of vinegar, if desired. Stir in salt and pepper, to taste.