BRAISED RED CABBAGE

Red cabbage is just like green cabbage in taste and texture, but with the added benefit of powerful antioxidants called anthocyanins that give the redhead of the vegetable world its distinctive color. Red cabbage is also one of the cruciferous family of vegetables; all are rich in fiber, vitamins (most notably vitamin C), minerals like potassium and calcium, and cancer-fighting compounds called indoles. (Other cruciferous vegetables include Brussels sprouts, broccoli, kale, and chard—all are delicious.) Be prepared when cooking red cabbage for the color to “bleed” into the other ingredients. The acidic vinegar and wine in this dish keep the cabbage a beautiful purple color. Without the acid, the cabbage will turn blue. This dish is a taste sensation and makes a great side dish with salmon or as a warm appetizer salad.

Ingredients

1 tablespoon extra-virgin olive oil

1 large yellow onion, chopped

2 large carrots, peeled and sliced

1 large head red cabbage, cored and sliced 1/4-inch thick

1 large green apple, peeled, cored, and diced

3 large cloves garlic, pressed

Instructions

1 bay leaf

1/4 teaspoon ground cloves

1 1/2 cups dry red wine

1/4 cup red wine vinegar

2 tablespoons light-brown sugar

1 cup peeled chestnuts (optional)

Salt, to taste

1. In a large pot, heat the olive oil. Add the onion and carrots and sauté over medium heat until onion is translucent.

2. Add the cabbage and apple and mix well, then add salt to taste, the garlic, the bay leaf, cloves, wine, vinegar, and sugar.

3. Bring to a low boil, cover, and cook for about 1 hour.

4. Remove bay leaf and correct seasoning to taste. You may also add the peeled chestnuts to cook in the braising liquid.