Quick braised red cabbage recipe with beets
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!
Servings: 4 people
Calories:
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.