Sometimes when shopping at Sprouts on double deal days I get a little bit too excited by produce. Okay every shopping trip I get a little too excited about produce. And oddly enough I eat the healthiest in my family yet am sick the most often. If anyone knows why that is, please let me know. Anyways, there I was at Sprouts and this giant head of red cabbage was on beckoning me to bring it home. I had no plans or intentions on what I was going to do with it, I just knew I had to have it. Well this morning I saw it just sitting in my fruit drawer (the vegetable drawer was too full) and thought how if I wasn’t sick I would cook that for dinner. So despite feeling under the weather tonight I knew I had to tackle the cabbage. It’s this maternal/domestic side I have. I feel guilty not putting good food on the table for my hard-working husband. I don’t think he’s complaining.
Okay okay back to the actual reason for this post: braised red cabbage. After reading through some recipes online on how to prepare braised cabbage I decided to just wing it and come up with my own creation. And without further ado I give you “Mom Approved Red Cabbage” because my Mom loves red cabbage and taught me of it’s awesomeness. Thanks Mom!
Mom Approved Red Cabbage
- 2-3 tbsp coconut oil
- 1 tbsp plus 1/2 tsp caraway seeds
- 1 large head of red cabbage, chopped
- 1/4 cup red wine vinegar
Melt the coconut oil and 1 tbsp caraway seeds a large skillet over medium-high heat until oil is translucent. Add in your cabbage and toss to coat evenly with oil. Place lid on skillet and allow cabbage to cook for 10-15 minutes, stirring occasionally. Pour in your red wine vinegar and toss to coat, deglazing(scraping the bottom) the pan as you toss. Continue cooking on medium heat for another 5 minutes until cabbage is tender. Remove from heat and pour cabbage into serving bowl. Sprinkle remaining caraway seeds as garnish. Enjoy!