Braised Purple Cabbage

This recipe has no right to turn out so delicious. With just a few ingredients, you will create a flavorful side dish that pairs well with grilled fish, chicken or tofu. Cabbage is also one of my favorite low potassium substitutions for spinach and other cooked greens.

Serving size

6 ounces

Makes

4 servings

Prep time: 10min
Cook time: 20min
Total: 30min

Ingredients

1 tablespoon extra-virgin olive oil

1 onion, diced

½ head purple cabbage, cut into ½-inch strips and rough chopped

Pinch of Kosher salt

Pinch of red pepper flakes

2 tablespoons apple cider vinegar

½ cup low sodium vegetable stock

Nutrition Info

Makes: 4 servings  Serving size: 6 ounces

Calories

65

Fat

3 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrate

8 g

Sugar

4 g

Fiber

3 g

Protein

1 g

Sodium

33 mg

Calcium

44 mg

Phosphorus

31 mg

Potassium

197 mg

Instructions

  1. Heat the oil in a large sauté pan over medium heat.
  2. Add the onions and cook until soft and translucent, stirring occasionally, 5-7 minutes.
  3. Add the cabbage, salt and red pepper flakes. Cook until cabbage is bright in color, stirring occasionally, 3-5 minutes.
  4. Increase the heat to medium-high, add the vinegar and vegetable stock and bring to a boil.
  5. Cover and reduce the heat to low. Simmer until the cabbage is tender, but not too soft, stirring occasionally, 8-10 minutes.