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- Serves 4
- Serving size: ⅙ of recipe
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Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when cooked with beans. In this vegan recipe, you can substitute any kind of white beans and your favorite type of apple, but make sure you pick a tart variety; the apples and red wine are what give the dish its pleasant sweet-and-sour flavor.
By Del Sroufe,
Ingredients
- 1⅓ cups chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1½ cups dry red wine
- 2 tablespoons Dijon-style mustard
- 2 teaspoons dried thyme, crushed
- 1 large head red cabbage, cored and shredded
- 4 cups cooked navy beans or 2 15-oz. cans navy beans, rinsed and drained
- 1⅓ cups peeled and chopped tart apples, such as Granny Smith
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large saucepan cook the carrots, onion, and celery over medium heat for 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking.
- Stir in the wine, mustard, and thyme. Cook 10 minutes or until the wine is reduced by half. Stir in cabbage, beans, and apples.
- Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until cabbage is tender. Season with salt and pepper.
Nutritional Information:
Per serving (⅙ of recipe): 457 calories, 82 g carbohydrates, 22 g protein, 2 g total fat, 0.3 g saturated fat, 0 g cholesterol, 268 mg sodium, 29 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (12)
(5 from 3 votes)Can this be frozen? I didn't think through how much this would make, and I live alone! No way I can eat all this in just a few days! Next time I will cut the recipe in half.
I knew I would be eating it for lunches at my job as Paraeducator in a middle school, so could not risk any of the alcohol remaining. I looked up subs and used 1/2 red wine vinegar and half water. Love it!
Number of carbs for a diabetic?
I made this as part of the FOK cooking school curriculum. I added some garlic, which I think helped, but think I would prefer it without the beans, as a side dish, rather than an entree. It sure makes a LOT!!
I used good dry wine, Granny Smith apples and it was bland for me. I made it more to my taste by adding some fresh apple dice, red wine vinegar and pepitas after I put it in my bowl to eat. Maybe because I used low sodium beans and didn't add any salt.
This is a nice easy recipe to do if you don’t have much time. We both enjoy it. I use haricot beans which I believe are the same as navy beans. My meat eating husband has sausages with his ♀️ but I have it on it’s own with new potatoes or mash, sweetcorn and greens.
Can I use red wine vinegar instead of dry red wine?
Can I replace the wine with something else?
The instructions are missing some details. When do you put in the apple and beans. Thanks
Strp 2
This looks delicious, and would be pretty on the table too. Thank you. I've pinned it.