Sauteed Red Cabbage
Servings: 4 servings
Calories: 209kcal
Sauteed Red Cabbage is an easy and delicious side that works beautifully with just about any roast, schnitzel or goulash. Try it as a side to sausages!
Ingredients
- 1 tbsp olive oil
- 1 large red or brown onion, finely diced
- 1 green apple, peeled and grated
- ½ large red cabbage, finely shredded (using a knife, peeler, mandoline or food processor)
- 80 ml apple cider vinegar
- 1 tsp sea salt flakes
- 1 tbsp brown sugar
- ½ tsp freshly cracked black pepper
- 85 g sultanas (golden raisins)
Instructions
- Heat the olive oil in a large frying pan over medium–high heat.
- Add the onion and apple. Cook, stirring, for 2 minutes, until they begin to soften.
- Add the red cabbage and cook for 2 minutes until it softens.
- Add the apple cider vinegar, salt, brown sugar, pepper and ⅓ cup (80 ml) of water. Cook, stirring, for 1 minute until the sugar dissolves.
- Reduce the heat to the lowest setting, place the lid on, and cook for 30 minutes, stirring halfway through. If you find the cabbage is sticking at the halfway point, add 1–2 tablespoons of water.
- Add the sultanas and cook for another 15 minutes or until the cabbage is tender.
- Serve with pork schnitzel or goulash.
Notes
MAKE AHEAD
Cook the Sauteed Red Cabbage as per the recipe. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.LEFTOVERS
Refrigerate leftovers for up to 2 days. Reheat on the stovetop or in the microwave.Nutrition Facts
Sauteed Red Cabbage
Amount per Serving
Calories
209
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
635
mg
28
%
Potassium
630
mg
18
%
Carbohydrates
41
g
14
%
Fiber
6
g
25
%
Sugar
28
g
31
%
Protein
3
g
6
%
Vitamin A
1609
IU
32
%
Vitamin C
86
mg
104
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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