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.
Dani @ Dani California Cooks says
Hello! So nice to e-meet you – I am a first-timer to your blog and I’m so glad I stumbled upon it this evening! I love, love, love the way this recipe looks. My mom’s classic dish at Thanksgiving is a braised red cabbage, but I love your twist with walnuts. Thanks for sharing!
Monica Bravo says
Hey Dani! Nice to meet you too!! Thanks for commenting, your blog is quite beautiful as well!!
Julia says
This looks delicious! I think I will try it with the superfood radicchio for the health benefits, and because the smaller slices and braising will mellow the bitter flavor. Thank you for a new recipe!
Monica Bravo says
Sounds yummy! I will have to try it that way too!