Braised Red Cabbage with Prunes

For Martins Day, the traditional table must include roasted goose or duck, dumplings, and braised red cabbage, all complemented with a splash of new wine. If you always prepare cabbage with apples, its time to try it with prunes. The flavor is unique, and the side dish will earn much praise.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 spoons Oil, olive

  • pieces Butter, unsalted

  • 2 piece Onion, raw

  • 1 kg Cabbage, red, fresh

  • 250 g Dried plums

  • 1 cup Juice, orange

  • 2 spoons Vinegar, red wine

  • pieces Salt, table

Steps

  1. Clean the cabbage head and separate it into individual leaves, removing the main veins. Roll the leaves and slice them thinly. Peel and finely chop the onion.

  2. Pour oil into a pot and add a piece of butter. Sauté the chopped onion in the heated fat until translucent. Add the cabbage and sauté on low heat for 7 minutes. Then add the sliced prunes, orange juice, and wine vinegar. Mix the ingredients well, season with pepper and salt to taste, cover the pot, and braise the cabbage over moderate heat for 40 to 60 minutes. Stir occasionally during cooking. Add a little water if needed.

  3. The braising time depends on the cabbage, but it is ready when it is still firm and relatively dry, as this enhances the flavor. Serve it as a side dish with pork, beef, turkey, goose, or duck.

Nutrition Information (Per 100g)

  • Calories: 93.54 kcal
  • Fat: 1.99 g
    • Saturated Fat: 0.66 g
  • Carbohydrates: 18.73 g
    • Sugars: 3.31 g
  • Protein: 1.05 g
  • Fiber: 1.22 g

Advice

Braised red cabbage can be enhanced with spices such as cinnamon, cumin, cloves, star anise, and juniper berries. If the cabbage is not sour enough, add a teaspoon or two of wine vinegar.