Braised Red Cabbage with Apples and Pecans Recipe

Name: Braised Red Cabbage with Apples and Pecans Recipe
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 1 tbsp. (15 ml) olive oil; 1 small yellow onion, about 5 oz. (140 g), finely chopped; 1 medium red cabbage, about 2 lb. (900 g), cored and thinly shredded; 2 crisp apples, about 14 oz. (400 g), peeled if desired and grated or finely chopped; ½ cup (120 ml) apple cider or unsweetened apple juice; 3 tbsp. (45 ml) apple cider vinegar; 1 tbsp. (15 ml) maple syrup; ½ tsp. sea salt, plus more to taste; ¼ tsp. black pepper; ⅛ tsp. ground cloves, optional; ½ cup (55 g) toasted pecans; 2 tbsp. (8 g) chopped fresh parsley; Extra black pepper; Apple slices, optional

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Braised Red Cabbage with Apples and Pecans | Vegan Recipe

Braised Red Cabbage with Apples and Pecans | Plantsy Vegan Recipes

This September side dish is a great vegan red cabbage and apples recipe that comes together in a simple skillet braise with apple cider vinegar, a little maple syrup, and toasted pecans. It is colorful, practical, and especially good with roasted vegetables, grain bowls, lentils, or a fall dinner spread.

Yield: 4 to 6 servings | Time: 35 minutes

Ingredients

For the Cabbage

1 tbsp. (15 ml) olive oil
1 small yellow onion, about 5 oz. (140 g), finely chopped
1 medium red cabbage, about 2 lb. (900 g), cored and thinly shredded
2 crisp apples, about 14 oz. (400 g), peeled if desired and grated or finely chopped
½ cup (120 ml) apple cider or unsweetened apple juice
3 tbsp. (45 ml) apple cider vinegar
1 tbsp. (15 ml) maple syrup
½ tsp. sea salt, plus more to taste
¼ tsp. black pepper
⅛ tsp. ground cloves, optional

For Serving

½ cup (55 g) toasted pecans
2 tbsp. (8 g) chopped fresh parsley
Extra black pepper
Apple slices, optional

Directions

Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.
Add the red cabbage and apples. Cook for 5 minutes, stirring often, until the cabbage begins to soften and reduce in volume.
Stir in the apple cider or apple juice, apple cider vinegar, maple syrup, sea salt, black pepper, and cloves, if using.
Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is tender but not mushy.
Uncover and cook for 3 to 5 minutes more, stirring often, until any excess liquid reduces slightly and the cabbage looks glossy.
Taste and adjust the sea salt, black pepper, maple syrup, or vinegar as needed.
Serve with toasted pecans, chopped parsley, extra black pepper, and apple slices, if desired.

Make It Yours

For September, keep the cabbage-and-apple base and adjust the flavor as the season deepens.

Use pears instead of apples, or add a handful of dried cranberries or raisins for a little extra sweetness.
Walnuts or pumpkin seeds can replace the pecans.
For a warmer spice note, add a pinch of cinnamon or allspice along with the cloves.
If you want a heartier dish, spoon the cabbage over lentils, farro, quinoa, or mashed potatoes.