Braised Red Cabbage With Orange
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1medium-size red cabbage, about 2 pounds
- 3tablespoons butter
- ½cup finely chopped onion
- 2whole cloves
- Salt to taste if desired
- Freshly ground pepper to taste
- 1cup freshly squeezed orange juice
Nutritional analysis per serving (4 servings)
171 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 3 grams protein; 745 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
- Step 2
Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.
Private Notes
Comments
Strange to be the only one to rate this recipe. In the midst of the stay home order during the COVID pandemic, I had a huge cabbage and some old oranges so I improvised to avoid going to the store for OJ. Added grated orange rind and a bit of orange flavouring. Pleasing results.
Have to agree with Trepidatious Cook. Don’t know why there aren’t more reviews. This was excellent. Had most of a red cabbage remaining from the coleslaw served at another meal. Looked for other recipes and came across this one. Had all the ingredients, so decided to try it. The only change was that I used 1/8 tsp of ground cloves, as I didn’t want to hunt for, or bite into, the whole cloves at dinner.
Hmm...were my proportions off? This tasted like exactly nothing. It was pretty good after I added about 1/3 cup agave nectar, some herb vinegar, a cup of cranberries, and lots more salt and pepper--but I couldn't taste the OJ. Anyway, I'd pass on this one.
Have to agree with Trepidatious Cook. Don’t know why there aren’t more reviews. This was excellent. Had most of a red cabbage remaining from the coleslaw served at another meal. Looked for other recipes and came across this one. Had all the ingredients, so decided to try it. The only change was that I used 1/8 tsp of ground cloves, as I didn’t want to hunt for, or bite into, the whole cloves at dinner.
Strange to be the only one to rate this recipe. In the midst of the stay home order during the COVID pandemic, I had a huge cabbage and some old oranges so I improvised to avoid going to the store for OJ. Added grated orange rind and a bit of orange flavouring. Pleasing results.
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