Braised Red Cabbage with Currants

By miss5elements

Braising mellows cabbage's natural pungency, making it lightly nutty & sweet. Serve this rich dish with lighter entrees, like mild poached fish & steamed spinach.

Per serving: 148 cal, 27% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 28g carb, 4g fiber, 52mg sodium.

Ingredients

• 1 small head red cabbage, about 1.5lbs
• 2 T EVOO
• 1 yellow onion, halved & cut crosswise 1/2" thick
• 1/2 c low-sodium vegetable broth
• 1/3 c apple cider vinegar
• 2 T honey
• 1/2 c currants

Details

Servings 6

Preparation

Step 1

1. Position rack in oven middle; preheat to 325F.
2. Peel of outer cabbage into 8 wedges; trim away most of core, leaving just enough to hold each wedge intact.
3. In an oven-safe pot or Dutch oven, heat oil on med heat.
4. Saute onion for 3 min.
5. Add cabbage wedges & gently stir to coat.
6. Cook 3-4 min more, turning once, until lightly cooked on outside.
7. In a med bowl, combine broth, vinegar, & honey; mix well.
8. Stir in currants.
9. Pour over cabbage & onions.
10. Sprinkle w/coarse salt & black pepper.
11. Cover tightly & place in oven.
12. Cook 45 min.
13. Carefully remove cover; gently turn cabbage wedges over.
14. If dry, add an additional 1/4c cider vinegar or broth.
15. Re-cover & cook an additional 1.5 hrs, until cabbage is very tender.
16. Carefully remove cover, increase heat to 425F, & cook for 10 more min, until cabbage browns lightly.