Looking for a yummy side dish with lunch or dinner? This Braised Red Cabbage with Walnuts is a great side dish and goes with almost any entree. PLUS it’s both Paleo and Vegan!
As I’m writing this post I am actually walking on the treadmill at this super nice Spa Fitness facility in Covington. There are a few treadmills that I discovered can hold my computer, which makes this 6 mile walk go by a bit faster. Last night I did the whole Netflix and elliptical combo which is super effective since I HAD to see what happened in the next episode of Private Practice.
Okay enough small talk, this recipe is the BOMB. I started loving Braised Red Cabbage when I tried it at Houston’s (one of my favorite restaurants). It was one of those things I never tackled at home because it seemed kind of hard and I wasn’t even sure how to cut a cabbage until this summer. Thanks Chef Robert : )
So I was working on a Wednesday at Opal Basil and that’s when we make pre-made Paleo meals. Chef Robert needed two side vegetables and asked for sweet potatoes and red cabbage. I honestly didn’t know how to make the cabbage, but he left the room and I kinda just winged it. It came out seriously good, so I went home, made it again and photographed it for you!
The recipe is pretty self explanatory but feel free to add the spices or nuts that you like. I made it once with walnuts and once with pecans. Walnuts won the taste test. I also made it with ginger the first time and mustard the second. Honestly salt and pepper will do the trick but you could add either for a kick of flavor.
In this video above I show you how I cut my cabbage for this recipe!
- 2 yellow onions, sliced or diced
- 2 Tablespoons olive oil
- 1 Cabbage, sliced
- 1 cup water
- 3 Tablespoons apple cider vinegar
- 1 cup walnuts
- Salt and pepper, to taste
- In a large pot, saute onions in olive oil over medium-high heat until translucent.
- Add cabbage to the pot and cook until lightly browned, stirring shreds as needed.
- Reduce the heat to medium and add water and vinegar, bringing to a boil.
- Reduce the heat to low and simmer, covered for 10-12 minutes, stirring every few minutes.
- Drain the cabbage and add walnuts and seasonings. Serve hot or cold. Store in the fridge for up to 5 days.