Thursday, October 27, 2016
Paleo Halloween Dinner: Quick Braised Red Cabbage with Green Apple
I've given you a couple of Dracula-inspired Paleo-approved main courses (check em out here and here!) so it's about time I gave you a side dish that would be perfect with these Eastern-European dishes.
I imagine the peasants in Bram Stoker's Dracula cooking cabbage. The scent of cabbage wafting through the Romanian countryside...ok not so romantic. But the color of this dish is! I love how Halloween decor is not only including black and orange now, but also purple and green! I left the peel on the green apple in this dish, and the cabbage and red onion provide lots of color, kept vibrant by the acid in the apple and the apple cider vinegar. This is a sweet and tangy cabbage with a little caraway to boost the tart factor. I was hesitant to call this a braise because it cooks so fast, but it kind of is!
Quick Braised Red Cabbage with Green Apple
1 tbsp olive oil
1 large red onion, sliced
1 large green apple, julienned
2 tbsp apple cider vinegar
2 tsp honey
1 clove garlic, grated or minced
1/2 tsp caraway seeds
1/2 cup chicken or vegetable broth (more, as needed)
4 cup shredded red cabbage (half a small cabbage)
Salt and pepper, to taste
1. In a large skillet, heat oil over medium heat and add onion and apple. Cook until tender. Add remaining ingredients, stir, cover, and cook about 10-12 minutes, stirring occasionally, until tender. Taste for seasoning and serve. Good warm or room temperature.