Dr. Andrew Weil's Braised Red Cabbage

Added to Recipes on Mon 12/02/2013

Makes 6 servings


1 tbsp 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
1 bay leaf
1/4 tsp ground cloves
1 1/2 cups dry red wine
1/4 cup red wine vinegar
2 tbsp light-brown sugar
Salt to taste
1 cup peeled chestnuts (optional)
In a large pot, heat the olive oil. Add the onion and carrots and sauté over medium heat until onion is translucent.

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

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

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

Nutritional Information per Serving

Calories: 141.9
Protein: 3.6 grams
Fat: 3.0 grams
Saturated Fat: 0.4 grams
Monounsat Fat: 1.7 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 28.5 grams
Fiber: 6.4 grams
Cholesterol: 0.0 mg
Vitamin A: 7,837.7 IU
Vitamin E: 0.9 mg/IU
Vitamin C: 126.0 mg
Calcium: 129.1 mg
Magnesium: 44.0 mg


As seen in the True Food: Seasonal, Sustainable, Simple, Pure cookbook.