Recipes For Red Cabbage
This Red Cabbage Salad is easy to make and full of flavor from the homemade vinaigrette dressing! The apple and pecans add extra crunch for a delicious side dish. With tips for THM, paleo, Whole30 and low carb diets.
I absolutely love cabbage in and shape or form. But I think I do like it best as a salad or slaw – it’s just so good!
Here, I’m sharing my favorite salad using red cabbage. It’s so delicious with the apples and pecans added. I’m also adding tips to make it low carb and sugar free friendly – I do like the little bit of honey in the dressing, but you can absolutely make it without.
Irresistible Potato Red Cabbage Tikki Recipe
This is just an overview of the ingredients you’ll need for this recipe – great as a visual grocery list! Scroll down to the recipe card for quantities.
Ingredients for Red Cabbage Salad: Red cabbage, carrot, apple, pecans, apple cider vinegar, olive oil, apple juice (OR more vinegar), honey and mustard (I like using both whole grain and smooth), salt/pepper (not pictured).
2. Pour the dressing over the cabbage and massage it in with clean hands. Let the cabbage sit for 10-15 minutes. You can also leave it in the fridge for a couple of hours, if you’re making the salad ahead of time.
Healthy Red Cabbage Recipes
3. Right before serving, add the remaining ingredients to the salad. Check for seasoning and adjust salt/pepper, vinegar and oil to your taste.
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This Red Cabbage Salad is easy to make and full of flavor from the homemade vinaigrette dressing! The apple and pecans add extra crunch for a delicious side dish.
Red Cabbage Recipes
These are all estimates and you need to make your own calculation for accurate nutrition facts for the specific alterations you’re making to the recipe. Ingredient notes
Serving: 1 serving Calories: 176 kcal Carbohydrates: 14 g Protein: 2 g Fat: 14 g Saturated Fat: 2 g Sodium: 67 mg Potassium: 316 mg Fiber: 4 g Sugar: 9 g Vitamin A: 2713 IU Vitamin C: 53 mg Calcium: 51 mg Iron: 1 mg
New to Trim Healthy Mama? My site isn’t an official Trim Healthy Mama site, I just share my favorite recipes here. That’s why I don’t talk about any specific information about this feel-good way of eating – for more, you’ll have to go directly to the source. I’m adding my affiliate links to the THM books below – I own all four of them and I can only recommend them wholeheartedly!With a honey balsamic marinade, this roasted red cabbage is an easy recipe with simple ingredients that's an incredibly versatile side dish. You'll never overlook this vegetable again.
Red Cabbage Slaw With Tangy Carrot Ginger Dressing (whole30)
This roasted red cabbage recipe delivers on looks, and more importantly, taste. Slices are dipped in a marinade made with honey and balsamic vinegar. The result is an easy side dish that roasts in 20-25 minutes.
It may not be as popular as its fellow cruciferous veggies like cauliflower, broccoli and brussels sprouts, but I’m here to make the case for humble cabbage. Lately, I’ve been very into these crunchy leaves as the base for salads and more.
But I don’t always keep it raw. For this roasted red cabbage, I quickly marinate slices of cabbage in a honey balsamic mixture before putting them on a baking sheet and sliding it into the oven.
Polish Red Cabbage (czerwona Kapusta Zasmazana) Recipe
On cabbage, you have to try roasting it. The leaves get crispy and caramelized on the edges and it brings out a kind of nutty flavor that goes perfectly with the acidity of the vinegar and the sweetness of the honey.
This grocery store standby may be officially named red cabbage, but I won’t correct you if you call it purple cabbage. The color is beautiful and bright. When you roast it, it does darken, but it still has that signature violet hue.
You are probably wondering if you can use green cabbage (a.k.a. regular white cabbage) instead, and the answer is yes. They are very similar in taste and texture.
Red Cabbage Salad With Fennel Crusted Pork
Also, if you are trying to eat on a budget, cabbage is a great choice. The density of the leaves packs in a lot for the money for healthy recipes. Cabbage has vitamin A, vitamin C, vitamin K, Vitamin B6 and lots of antioxidants.It’s low carb and low in calories if that’s on your mind, and you’re looking for a healthy side dish.
1. Prep the cabbage. Remove any wilted outer leaves. Trim the bottom off the whole cabbage with a sharp knife. After that, cut it in half lengthwise. Then cut it into 1/2-inch-thick slices.
2. Make the marinade.Whisk together the olive oil, balsamic vinegar, honey, mustard, garlic powder, onion powder, red pepper flakes, salt and pepper. I like doing this in a wide bowl with a flat bottom. While not required for the recipe, it does help get the slices in the marinade.
Red Cabbage Slaw Recipe
3. Dip the cabbage slices on each flat side into the marinade.I find this is much easier than using a pastry brush, and you can really coat the raw cabbage.
4. Place the slices on a large rimmed baking sheet.They should be in a single layer and not touching or overlapping. Like you would with any roasted vegetables, you want to maximize their contact with the pan to encourage browning.
5. Roast the cabbage until it is crisp and browned at the edges and caramelized.This takes 20-25 minutes. There’s no need to flip the cabbage. When you move the slices, some of the outer leaves may come apart. Just try to keep them intact as best as you can.
Easy Braised Red Cabbage Recipe
These cabbage wedges are such an easy side dish. But you can treat them like red cabbage steaks and turn them into a main if you serve them on top of cooked lentils or rice. They look beautiful on the dinner table. I know it is mixing cuisines, but I would also consider adding a dollop of hummus for a store-bought sauce too if you are thinking vegetarian main dish or grain bowls.
Roasted cabbage is best eaten warm right after it comes out of the oven. You can store leftover cabbage in an airtight container in the refrigerator up to 2 days. They will lose their crispy edges. At that point, I recommend eating the cabbage cold and not trying to reheat it.
You can thinly slice a head of cabbage and keep it raw for salads and slaws. Cabbage is also wonderful roasted, braised or sauteed.
German Red Cabbage And Apple
When you cook cabbage it has a slightly sweeter taste than it does raw. In this recipe I make a honey-balsamic marinade to enhance its roasted flavor.
With a honey balsamic marinade, this roasted red cabbage is an easy recipe with simple ingredients that is an incredibly versatile side dish. You’ll never overlook this vegetable again.
The cabbage is best served warm. Leftovers can be stored in an airtight container in the refrigerator up to 2 days. They are best eaten cold.
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