My idea of the best comfort food is a simple dish of red or purple cabbage slowly braised with red onion, jalapeño, creamy organic pastured butter, maple syrup, and a hint of acidity added to enhance the flavor. Slow cooking cabbage yields a sweet and tender cabbage that is full of flavor and so delicious! I could enjoy cabbage prepared this way almost every day and never tire of it.
I enjoy eating this cabbage recipe with other vegetables like sweet potatoes along with green onion and slices of tomato on the side. It is also good with baked organic chicken.
When you make this recipe make sure you pick a firm head of red or purple cabbage with vibrant colored outer leaves. Choosing the right cabbage will make a big difference in the texture and mouth feel of the dish once it finishes cooking.
Cabbage is a cruciferous vegetable that has an impressive array of healing nutrients that can help you maintain vibrant health when eaten on a regular basis. I recommend trying to include cabbage and other members of the cruciferous family into your diet at least 3 to 5 times per week.
Cabbage is a rich source of antioxidants, polyphenols, vitamin C, vitamin A, vitamin B6, vitamin K, folate, beta-carotene, calcium, magnesium, potassium, manganese, amino acids, and fiber. To find out more about the unique benefits of including cabbage into your diet please check out my cabbage post .
If you don’t have jalapeño you can substitute any other pepper you like. You can also use dried red chili flakes.
I have also tried making this cabbage with different vinegars like balsamic and with wine and it turns out great.
Braised Spicy and Sweet Red Cabbage
1 head red or purple cabbage— around 8 cups
1 medium peeled red onion
3 tablespoons organic pastured butter
1 diced jalapeño —remove stems and seeds if you like it milder
2 peeled garlic cloves—grated or minced
Himalayan or Celtic sea salt to taste
Fresh ground black pepper to taste
3 tablespoons raw apple cider vinegar
2 tablespoons organic maple syrup
⅓ cup filtered water
Peel off and discard any bruised outer leaves. Cut cabbage head in half and remove hard core. Thinly slice the cabbage halves into shreds. Rinse cabbage well in water and drain. Remove ends of onion and cut into thin slices. Melt butter over medium heat in a sauté pan with a lid. Add drained cabbage, onion slices, jalapeño, garlic, sea salt, black pepper, vinegar, and maple syrup. Stir cabbage to mix all ingredients together and add water. Cover pan with lid and cook slowly over medium heat until tender, around 30 to 40 minutes, stirring occasionally. Taste and adjust seasoning if needed. Once cabbage is tender enjoy immediately.
Feel free to substitute olive oil for the butter if you want to make a vegan version of this recipe.