Braised Red Cabbage with Caraway Seeds

It’s January and winter in Los Angeles means the weather gets down to the 50’s. It might not be your reality but we call it chilly. Warming hearty foods win out in my kitchen over raw salads much of the time in this season.

I only recently started eating braised cabbage; I thought it would be bitter and awful so I just never tried it. Then I made corned beef and cabbage for a St. Patrick’s Day party for a client and tasted the cabbage. It was absolutely divine, scented with allspice and juniper berries, and lightly sweetened from the beef and onion.

I’ve always been a fan of raw red cabbage so I researched vegan recipes using it. I found one I loved, that included some ingredients I’m now avoiding —apples and brown sugar. I originally made this dish to go with glazed pork chops and it was a hit so it stayed in my arsenal. Fortunately I was able to revise it to fit my current anti-cancer diet without losing any yumminess.

Red cabbage is the new kale! Raw, it’s a gorgeous color, crunchy, slightly peppery. When cooked it becomes sweeter and hearty. It is nutrient-rich, has anti-inflammatory properties, and helps promote healthy gut and bones. So many good reasons to include it in an anti-inflammatory/anti-cancer diet.

I love this recipe because It’s high in nutrients, low in calories, easy to make and so delicious I could eat it every day for weeks. The caraway and mustard seeds + apple cider vinegar add savoriness and depth. This is especially important in vegan dishes.

Another option is to make this in an Instant Pot. Couldn’t be easier! For the recipe click here.