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Braised red cabbage piled high on a white plate.
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Chez Panisse Braised Red Cabbage

The finished dish is an awesome bowl of purple comfort food – tender, sweet, tart, and savory. It goes well with any protein so it’s a wonderful cabbage side dish to have in your repertoire!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: French
Keyword: Dairy-free, gluten-free, paleo, Primal, Whole30
Servings: 6
Calories: 123kcal

Ingredients

  • 1 red cabbage outer wilted leaves and core removed, and sliced very thin
  • 1 medium onion thinly sliced
  • 3 tablespoons duck fat
  • 1 tablespoon sherry vinegar
  • 1 dried bay leaf
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • ½ cup water
  • 1 apple peeled and grated

Instructions

  • Gather and prepare your ingredients. Thinly slice the red cabbage and onion.
  • Scoop out 1 tablespoon of duck fat and melt it on a large cast iron skillet over medium heat.
  • Once the duck fat is melted, sauté the onions for about 5 minutes. Then, add the cabbage, vinegar, bay leaf, salt, pepper, and water.
  • Bring the pan to a boil, put on a lid, and lower the heat. Simmer the cabbage for 20 minutes.
  • Peel and grate the apple (I like to use Fuji) and add it to the cabbage mixture. Mix the apple in, put the lid back on, and let it cook for an additional 5 minutes.
  • Taste the cabbage and adjust for seasoning. Serve immediately!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Fiber: 4g | Sugar: 9g