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Braised Red Cabbage - Paleo style?

Answered on August 19, 2014
Created March 08, 2010 at 4:35 PM

Every Braised Cabbage recipe I run across lists non-Paleo ingredients. Usually brown sugar and apple juice. I'm trying like heck to add more cabbage to the family's diet. Anyone have a paleo Braised Cabbage recipe that they've actually tested?

Medium avatar

(10611)

on July 23, 2011
at 06:58 PM

Why does braised cabbage have to be sweet? Onions,garlic,and cabbage cooked hot, then add some vinegar or unsweetened cranberry juice and simmer. Spice to taste - black pepper, cinnamon, turmeric, za'atar. If you need sweet, throw in some yam cubes.

Eea6a68f5a7190d13c60e1c72417a581

(1376)

on December 31, 2010
at 06:58 AM

Second this, very traditional German style. Can also add juniper or allspice.

77877f762c40637911396daa19b53094

(78467)

on March 09, 2010
at 12:16 AM

Yum, and with some chopped bacon even better.

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on March 08, 2010
at 07:03 PM

cabbage with bacon is really nice, yes - and with applesauce or sliced apples, even nicer.

77877f762c40637911396daa19b53094

(78467)

on March 08, 2010
at 06:46 PM

http://www.ifood.tv/recipe/braised_red_cabbage

77877f762c40637911396daa19b53094

(78467)

on March 08, 2010
at 06:46 PM

You can Google low carb braised red cabbage and come up with recipes like http://www.ifood.tv/recipe/braised_red_cabbage Just omit the sugar and raisins and add stevia if needed.

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16 Answers

3
6b73f0c4b971e2dde7147920e329fe7f

(2041)

on March 10, 2010
at 03:53 PM

Cabbage is best cooked in smoking hot oil, e.g. a wok over a Chinese-style "turbojet" burner. Cabbage cooks in under a minute this way and stays crispy.

3
9cfa1ab909f6f89544be665d4ef6e3ea

on March 08, 2010
at 06:43 PM

My favorite cabbage recipe was always to fry chopped bacon and onion, add cabbage and cook until it's soft and soaked up most of the grease. For those who need/want more sweet, add unsweetened applesauce or plain grated apple, maybe with a dash of apple cider vinegar. I don't specify proportions because this is all to taste, but I usually ended up using about a pound of bacon per head of cabbage.

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on March 08, 2010
at 07:03 PM

cabbage with bacon is really nice, yes - and with applesauce or sliced apples, even nicer.

Eea6a68f5a7190d13c60e1c72417a581

(1376)

on December 31, 2010
at 06:58 AM

Second this, very traditional German style. Can also add juniper or allspice.

1
27701ea3ac398a0336f0263c1f39e7a3

(138)

on March 11, 2010
at 03:15 PM

For really good red cabbage you need a little sweetness (Stevia or Sucralose), something sour (wine vinegar) and some really good fat (duck fat rules supreme, bacon grease is pretty good too). Using the fat from the start hugely reduces the cooking time and makes the vitamins easier to absorb. Adding an onion for extra flavour is optional, either whole and spiked with cloves or chopped and sauteed in the fat. For additional spices think mulled wine or pumpkin pie: Cinnamon, allspice, mace, nutmeg even ginger work well but are best kept down to a subtle blend. As a final touch a little extra fruitiness from a few tablespoons of orange juice or a chopped apple works well.

I just realized you were asking about cabbage in general. Who the hell would add sugar to green cabbage? Savoy cabbage sauteed with pancetta is one of my other favourites. Chop a generous amount of pancetta or bacon and fry it until it's translucent. Add the sliced cabbage and just a couple of tablespoons of water (the water from washing is enough if you are hygiene obsessed) then put on a tight fitting lid so that it mostly steams and stir it through at the end.

1
95ab15c8ef50ff0daf87ccbdd52cd3b8

(2384)

on March 10, 2010
at 01:24 PM

Bacon fat (with or without chopped bacon), whatever aromatics I have handy (garlic, onion, shallot), and a little vinegar (usually balsamic, but sometimes red wine or cider) work just fine for me for all kinds of cabbage, bitter greens, etc. I did Swiss chard that way last night, and it was fantastic.

1
03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 08, 2010
at 06:41 PM

Cromulent,

I'll try! Thinly dice half a large onion for one head of cabbage. Simmer the onion in a pan with your paleo preference (butter, ghee, lard) until it starts to turn a little gold in color.

In the meantime, cut the cabbage into four pieces, cut out the stem, and dice into thin pieces. They don't have to be tiny, but large uncut chunks are just more awkward to eat. If the onions were browing in a pan deep enough to hold the cabbage, just throw everything in there, or move the oinions and cabbage into a larger pot.

A few splashes each of red vinegar and apple cider vinegar, and about 1 - 1.5 cups of unsweetened apple sauce. (Sorry for not having precise measurements, I often cook by look and feel.) Sea salt, pepper and about a teaspoon or a little more of ground nutmeg... depending on how big the cabbage was.

Let the liquid in the mixture come to a mild boil over medium heat, then turn it low and let it simmer gently, stirring now and then, for about an hour.

1
03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 08, 2010
at 05:54 PM

Wow, that's a weird coincidence... I just made braised red cabbage last night!

I cut some yellow onion then carmelized it in lard, added cabbage, low-sugar apple sauce (can be hard to find; I got it at Whole Foods), red wine vinegar and apple cider vinegar. Simmer for an hour. Came out great! No brown sugar, and IMO it didn't seem to need any more sweetness. I agree with Anna that stevia is preferably to brown sugar, but personally I like to avoid all sweeteners. If it really needed something I might have thrown in a few juniper berries as it was cooking.

1
77877f762c40637911396daa19b53094

(78467)

on March 08, 2010
at 05:14 PM

Not personally tested, but why not use grated apple and red cabbage sauteed in butter, seasoned and stevia added if you need the sweet hit and a touch of apple cider vinegar for a sour hit.

0
5fefae7b1f4e2b86ea8630b9f7aea110

on May 06, 2013
at 03:03 PM

"1800s Cabbage" on feedinggersasser.blogspot.com is a paleo recipe from the 1800s with cabbage and egg, for added protein. It's a very economical way to feed your paleo family. It's not red cabbage, but there are red cabbage recipes there, too, so check out that source. Feeding Ger Sasser is a paleo blog from Ger Sasser's mom. He was 8th Central East 2011, 7th Central East 2012, and is geared up for 2013. He eats well!

0
C2450eb7fa11b37473599caf93b461ef

on January 03, 2013
at 11:26 AM

I've never braised cabbage, but we saute it all the time in my house. I use some fat (coconut oil, duck fat, bacon...) and shredded cabbage. Sometimes onion, too. Salt and pepper of course. Sometimes, I'll peel an apple and chop it up and throw it in, and other times I'll season liberally with the Turkish blend from Penzey's Spices. My sister makes her sauteed cabbage with just shredded cabbage, salt, pepper, and a ton of butter, and it's amazing, though obviously not Whole30-paleo-compliant!

0
7205b57f3930544f4a62c26c2fabd84d

on January 02, 2013
at 08:44 PM

1 small to medium head red cabbage, cored, chopped, 1 small apple, cored, diced, 1 small onion, diced, 1 Tbsp of fat (your choice, I use olive oil for this recipe), 1 Tbsp lemon juice, 1 Tbsp red wine vinegar or apple cider vinegar, About a pound of polish sausage (wellshire farms makes a good one), sliced, Fresh ground black pepper, to taste.

Over medium heat, put onion, apple, cabbage, oil, lemon juice, and vinegar in a 12" skillet, cover and let cook down for about twenty minutes, stirring occasionally, make sure not to burn it.

Remove lid, add sausage and black pepper. Keep uncovered and cook for another 10-20 minutes, depending on how done you prefer your cabbage. Enjoy! Even my little boys like this dish.

0
91d8945ef221c99c1f5987eb610c7134

(50)

on July 23, 2011
at 06:31 PM

Just made a delicious "throw together" red cabbage dish--sauteed 1/2 onion in bacon grease, added chopped 1/2 yellow onion, an overripe nectarine (had no apples in the house), splash of red wine, splash of apple cider vinegar, threw in some leftover turkey bacon from breakfast. Mmmmm.

0
9e7039b63b656582f66d84c5255b436d

(1132)

on March 29, 2011
at 09:15 AM

i like just soaking it in vinegar or lemon for a few hours, I do the same with onions sometimes.

0
B06cfa55dccd55454e9f291ee2df2066

on March 29, 2011
at 04:30 AM

I just hodgepodged a meal out of some red cabbage, splash of olive oil at high heat and cool it off with some unsweetened apple sauce....yummy, place slab of protein on top = dinner

0
B4313b18cc03036a6147543d7b0872d6

(566)

on March 08, 2010
at 09:21 PM

Don't have a recipe for braised cabbage, but yesterday, I slow-cooked some beef flap meat in butter and, when that was done, cooked two heads of Savoy (thin chop) in the drippings on the stovetop with a handful of flat leaf parsley. Plain, simple, delicious.

77877f762c40637911396daa19b53094

(78467)

on March 09, 2010
at 12:16 AM

Yum, and with some chopped bacon even better.

0
Da9e3c7c4d81dd2c3d84e8b1e0e5cb10

(482)

on March 08, 2010
at 08:32 PM

Sorry, don't have a recipe for braised cabbage (though me, I'd probably try braising it in some nice beef stock and make it more savory). Just wanted to suggest another way of using cabbage: cabbage rolls (I grew up in Pittsburgh; we called these pigs-in-a-blanket).

Traditional cabbage rolls include rice in the stuffing, but it'd be easy enough to make a paleo substitute of some veggies or even just go all meat.

0
6f0efd477208f51d145bea6d7272256e

(627)

on March 08, 2010
at 06:08 PM

Glenn, could you be a little more precise? I've tried making red cabbage a couple of times and its been a disaster. I need a detailed recipe.

77877f762c40637911396daa19b53094

(78467)

on March 08, 2010
at 06:46 PM

http://www.ifood.tv/recipe/braised_red_cabbage

77877f762c40637911396daa19b53094

(78467)

on March 08, 2010
at 06:46 PM

You can Google low carb braised red cabbage and come up with recipes like http://www.ifood.tv/recipe/braised_red_cabbage Just omit the sugar and raisins and add stevia if needed.

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