Recipe Page: Red Cabbage

Braised Red Cabbage with Apples and Balsamic Vinegar

Duration: 50 minutes

A unique dish with a delicious combination of flavours.

Utensils

  • Large pot or Dutch oven

Ingredients

  • 1 medium-sized red cabbage, thinly sliced
  • 2 apples, peeled, cored, and diced
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until softened.
  2. Add thinly sliced red cabbage to the pot and cook for 5-7 minutes until it starts to wilt.
  3. Stir in diced apples, balsamic vinegar, brown sugar, caraway seeds (if using), salt, and black pepper.
  4. Adjust seasoning if needed and serve the braised red cabbage as a flavorful side dish.

Red Cabbage and Quinoa Stuffed Bell Peppers

Duration: 50 minutes

Bell peppers stuffed with savoury goodness.

Utensils

  • Baking sheet

Ingredients

  • 4 large bell peppers, halved and seeds removed
  • 1 cup red cabbage, thinly sliced
  • 1 cup cooked quinoa
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add thinly sliced red cabbage and sauté until slightly tender.
  3. In a large bowl, combine sautéed red cabbage, cooked quinoa, black beans, corn, shredded cheddar cheese, ground cumin, smoked paprika, salt, and black pepper.
  4. Stuff each bell pepper half with the quinoa and red cabbage mixture.
  5. Place the stuffed peppers on a baking sheet and bake in the preheated oven for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro before serving.

Red Cabbage and Lentil Salad with Tahini Dressing

Duration: 15 minutes

A delectable salad with an even tastier dressing.

Utensils

  • Large bowl

Ingredients

  • 2 cups red cabbage, shredded
  • 1 cup cooked green or brown lentils
  • 1 carrot, grated
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine shredded red cabbage, cooked lentils, grated carrot, toasted sliced almonds, and chopped fresh parsley.
  2. In a small bowl, whisk together tahini, olive oil, apple cider vinegar, maple syrup, salt, and black pepper to make the dressing.
  3. Pour the tahini dressing over the salad and toss to coat all ingredients.
  4. Adjust seasoning if needed and serve the red cabbage and lentil salad as a refreshing vegan side.