Balsamic braised red cabbage and carrots

November 12, 2009 at 2:10 pm 1 comment

Yes, I have been cooking.  I swear!

I thought I would post a quick side dish that is both really pretty and quite tasty:  balsamic braised red cabbage and carrots.

Purple and orange will liven up any dinner plate!


1/2 head of red cabbage, shredded
1-2 carrots, grated
1 T. Olive oil
1 T. Balsamic Vinegar
1/2 c. water
salt and pepper


Heat oil in a large pan over medium-high heat.  You must be able to put a cover on the pan and it needs to fit all of your cabbage, so no whimpy little things, please!
Once the oil is hot, toss the cabbage into the oil.  Stir to cover in the oil and saute.  Add a pinch of salt.
Cook for about 5 minutes, until cabbage just begins to soften.
Add balsamic vinegar to cabbage, and stir.
Braising the cabbageAdd water to pan and cover.
Lower heat to medium low.
Cook for about 5 minutes, or until water is almost absorbed.
Remove cover and stir in carrots.  You don’t want to add the carrots too early, otherwise the cabbage will turn your beautiful orange carrots purple.  It will taste fine, but it won’t look nearly as beautiful.
Cover again and cook for 1-2 minutes until water is totally absorbed.

This is a slightly sweet, very satisfying dish for a cool night.  I served it with a lentil and rice pilaf, but I can see this as an excellent candidate to go alongside any type of pork dish, too.  The colors are amazing, and it tastes divine.  Give it a try, won’t you?


Entry filed under: Under, Vegan, Vegetables, Vegetarian.

Dusk and silhouette With autumn comes images of winter

1 Comment Add your own

  • 1. AMMI  |  November 22, 2009 at 8:30 pm

    I think this would be good with turkey, especially dark meat. I’ll try for Thanksgiving and let you know.


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