Take your red cabbage recipe to the next level by adding nutrient-dense ingredients like seaweed and spices. This recipe is delicious with no added sugar!
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I love red/purple cabbage though it's not a vegetable I often cook because it doesn't please my kids as much!
However, lately, I started cooking this quick braised red cabbage with red onions and cherry tomatoes, and guess what! My kids adore this recipe.
While I'm alone in my house to enjoy red cabbage salads like this salad with beets or this salad for weight loss, my family misses out on red cabbage's health benefits.
I created this new recipe where I add cherry tomatoes, smoked paprika, spices, and things they love that would make them appreciate red cabbage.
Instead of just sauteing a shredded purple cabbage alone, I opted to create a recipe rich in flavor with more ingredients, thus having more nutrients that could support our health.
After several trials, I can proudly share this braised red cabbage with you, hoping you'll make your favorite.
You'll love this recipe because it's simply delicious. The red onions, smoked paprika, beets, and cherry tomatoes make this red cabbage recipe sweet.
Plus! it takes roughly 30 minutes to cook.
As my daughter put it," at first, the food isn't appealing, but after the 1st spoonful, I knew I'd serve some more. Please, mom, share this on your blog."
How to make quick braised purple cabbage
- First, you'll need to shred the cabbage. This is tedious, but the results are worth the while. I use a vegetable peeler to thinly slice the cabbage, but you can also use a knife or mandoline.
- Dice the beets into brunoise (tiny cubes).
- Spice your red cabbage with some cumin, fennel, and mustard seeds. Heat the seeds in a dry skillet to release their fragrance for about 3 minutes.
- Saute red onions in some oil before adding beets.
- Spice with smoked paprika and cayenne
- I use a mixture of seaweeds that I purchase in a single package. Depending on your favorite, you can use dulse, wakame, or nori.
- Add the red cabbage and let it reduce its quantity...
- See the full recipe in the recipe card.
How to serve braised red cabbage
While this red cabbage recipe can be enough on its own for a light dinner, you can serve it with meat if you consume it.
We love it with quinoa or baked potatoes, or boiled sweet potatoes.
Add this cabbage recipe to your meal prep. It stores well for up to a week in a closed container.
Sending you my love. You've got the power to heal yourself, Githu.
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📖 Recipe
Quick braised red cabbage recipe with beets
Equipment
- kitchen knife
Ingredients
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon mustard seeds
- 2 medium red onions
- 2 tablespoon olive oil
- 2 medium red beets
- 1 teaspoon smoked paprika
- some cayenne
- 1 firm red cabbage (small, about 800g)
- 2 cups cherry tomatoes
- ¼ cup seaweed of choice
- 2 cups tomato sauce (without sugar)
- 1 teaspoon sea salt
- some fresh thyme or herb of choice
- 2 tablespoon unpasteurized vinegar/tamari/soy sauce (nonsugared)
Instructions
- Cleans all the vegetables
- Dice the beets into very tiny cubes. Dice the onions
- Using a vegetable peeler, shred the cabbage thinly
- Heat the seeds in a dry pan till fragrant. Use one end of a rolling pin to crush the coriander seeds. You can use a motor instead
- Add the onions and oil, stir, and cover to cook for 3 minutes
- Add the beets, stir, and cover to simmer for 10 minutes, stirring now and, then
- Add salt, smoked paprika, seaweed, tomatoes, and cabbage. Stir, then cover for 3 minutes
- Add tomato sauce, stir everything well, and cover to simmer for 8 minutes
- Cut off the heat. Add grated garlic and leaves of fresh thyme
- Cover and let the cabbage cool.
- Just before serving, add either unpasteurized balsamic/ apple cider vinegar or tamari/soy sauce
- Share this recipe.
Notes
- We found this braised purple cabbage very delicious the following day. We didn't reheat it.
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