Cabbage is an under-rated vegetable, but it’s one of our favorites to cook with! We love the flavors, colors, and health benefits that our Braised Red Cabbage and Pears recipe provides, and it’s a recipe that is constantly on our dinner menu rotations. When you braise the cabbage, it brings out its natural sweetness, and when paired with the pears, balsamic vinegar, and vanilla, this dish transforms into a sweet, yet savory, meal. Not only is this a vegan recipe, but (thanks to the cabbage, a cruciferous vegetable), this recipe is high in antioxidants, fiber, potassium, manganese and vitamins K, C, and B6. Studies have even shown that daily consumption of cruciferous vegetables have cancer preventing benefits due to their antioxidant properties, anti-inflammatory richness, and high in glucosilates (1). So go ahead and partake in this fabulous recipe–we hope you love it as much as we do!
Braised Red Cabbage and Pears
2 tablespoons olive or coconut oil
1 small red onion, thinly sliced
1 teaspoon lemon juice
2 pears, peeled, sliced
1 small red cabbage, sliced, soaked in cold water, and drained
2 tablespoons balsamic vinegar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon garam masala
1/4 teaspoon sea salt
Dutch oven or stock-pot
In a Dutch oven, heat the oil over medium heat add the onion. Cook, stirring, until translucent, about three minutes. Sprinkle the pears with lemon juice, and then add the pears to the dutch oven.
After a few minutes, add cabbage, balsamic vinegar, vanilla, cinnamon, garam marsala, and sea salt. Toss together.
Cover the pot, and cook over low heat for 45 minutes -1 hour, stirring occasionally until cabbage is soft.
*Green Anjou pears stay firmer when cooked compared to Bartlett pears, which are a bit softer. [br]*Apples can easily be substituted for pears in this recipe[br]*Apple cider vinegar can be used instead of balsamic vinegar.[br]*If you noticed signs of worms or insects on the outer leaves soak the cabbage with salt or vinegar for about 20 minutes.
(1) Kusznierewicz, B, Bartoszek A., Wolska, L et al. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities, and proteins. LWT Food Science and Technology 2008, 41, 1-9. 2008.