Braised red cabbage and apple is a fantastic side dish for lowering your carbs! This particular one is made with wine, butter, onions, laurel and loads of apple.

This Braised red cabbage and apple side dish is a low carb, tasty and easy to make, it’s overall flavor is sweet and sour and let’s face it… it doesn’t hurt the eyes to look at. I’ve used a lean meat on top, chicken breast, with a Spanish salsa verde, but it could easily be a pork tenderloin or else.

The main idea here is the reversed braised apple and red cabbage side dish. I tend to always add rice, potato or pasta in my plates but lately, I’ve been trying to cut it out and one of the best way I’ve found was cabbage. Cabbage is somehow more filling than most veggies, I believe, and it just goes perfectly with any type of meat.

Braised red cabbage and apple

Plus, you can easily change the aromas in there, for example a caraway and cider vinegar flavored cabbage for a german style cabbage (check my recipe), or a simple thyme, garlic, braised with tomatoes and olive oil for a mediterranean flavor, etc. This one I would call it a french version, I’ve added white wine, butter, onions and lots of apples with a laurel leave. So cabbage is quite versatile and polyvalent.

Reverse Braising technique

Let’s talk braising a minute… I know braising means to usually start by frying and then cooking slowly in a bit of liquid. For my cabbage, I do it the reversed way; I start by the moist bath and then in the end, finish the cabbage at high heat with a touch of butter to give its taste. In other words, it’s kind of a reverse braising I do. Result is fantastic!

Salsa verde chicken on Red cabbage-apple

I believe, it helps control the liquid amount to perfection, especially if you want a dry cabbage result, so you cook the cabbage until all the liquid evaporates, then add a touch of butter and fry to give it this braised taste. Most recipe I see out there have extra sugar… For this version, I’ve lighten things up a little, by cutting on the butter and sugar. Actually there is no sugar whatsoever in there, except in the apples themselves.

What to serve it with…

A lovely chicken breast is a simple, oven baked, with a drizzle of olive oil, salt and pepper. Just because… sometimes, simple is better. The powerful Spanish salsa verde, which top the chicken, is the perfect kick for this dish, a garlicky-parsley olive oil concoction. Since the garlic isn’t cooked, use this sauce in small amounts, you’ll see it brings the whole dish to some other level. For the ones that love bold tastes, you can add some extra salsa verde, reserve some on the table.

Let’s make this healthy and colorful low-carb dish!


Braised red cabbage and apple

5 from 1 vote
Prep Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 520
Braised red cabbage and apple is a fantastic side dish for lowering your carbs! This particular one is made with wine, butter, onions, laurel and loads of apple.

Ingredients

  • 1 red cabbage (finely sliced)
  • 2 apples (cut into small cubes)
  • 1 small onion (finely sliced)
  • 30 g butter
  • 50 ml white wine
  • laurel leave
  • salt and pepper

Chicken breast and salsa verde

  • 2 chicken breast
  • 100 ml olive oil
  • 2 tbsp parsley
  • 1 garlic clove
  • salt and pepper

Instructions 

  • Start with a drizzle of olive oil, salt and pepper on the chicken breast, cook in the oven at 180°C (350) for 25 minutes.
  • In a large pan, add the onions, apples, laurel leave and half the butter, cook for a minute at high heat (just to soften them up).
  • Add the cabbage on top, don’t mix, plus the wine, salt and pepper, cook at medium-low heat, covered, for 10 minutes.
  • Uncover and mix the cabbage, let cook at medium-high heat until no more liquids (about 5 minutes).
  • When the liquid is gone, add the other half of butter and cook at high heat for a minute or two.
  • In the mortar or small blender, add the parsley, garlic, olive oil, salt and pepper and mix until a green paste.
  • Serve half a pre-cut chicken breast on a bed of the red cabbage and top with a small amount of salsa verde.
Author: thefoodolic
Calories: 520kcal
Course: Acompañamiento
Cuisine: Francesa
Keyword: apple, braised, butter, red cabbage, wine sauce

Nutrition

Calories: 520kcal | Carbohydrates: 31g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 240mg | Potassium: 1091mg | Fiber: 7g | Sugar: 19g | Vitamin A: 2783IU | Vitamin C: 130mg | Calcium: 119mg | Iron: 3mg
Nutrition Facts
Braised red cabbage and apple
Amount per Serving
Calories
520
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
19
g
Cholesterol
 
88
mg
29
%
Sodium
 
240
mg
10
%
Potassium
 
1091
mg
31
%
Carbohydrates
 
31
g
10
%
Fiber
 
7
g
29
%
Sugar
 
19
g
21
%
Protein
 
28
g
56
%
Vitamin A
 
2783
IU
56
%
Vitamin C
 
130
mg
158
%
Calcium
 
119
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

10 Comments

  1. It looks like the salsa verde on top of this dish just brings it alive! I don’t cook cabbage very often but this sounds so tasty.

  2. I have some red cabbage at home and I was wondering what I should do with it. I think this may be it! Thanks for the recipe.

  3. Love salsa verde!!! We use to cook it with beef tongue stewed and it is perfect on homemade bread! Wanna try on chicken soon!
    Have a wonderful day!
    Gloria & Emanuele (Warm Cocotte)

  4. I make one almost like yours but I use beef instead of chicken. It looks and sounds perfect. I will have to try chicken next time.

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