cooked purple cabbage recipe

Written ByJenny Smyth Posted on
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The Best cooked purple cabbage recipe

I’m so excited to share this delicious cooked purple cabbage recipe with you! As a busy mom, I’m always on the lookout for healthy and easy-to-make meals that my family will love. This recipe has been a game-changer for us – it’s a staple in our household and we make it at least once a week.

The best part? It’s incredibly versatile, so feel free to experiment with different seasonings and ingredients to make it your own. I first discovered this recipe while browsing through a cookbook from Eastern Europe, where purple cabbage is a staple ingredient.

The flavors and textures are so unique and satisfying, and I just can’t get enough of it! The key to making this recipe is to cook the cabbage slowly over low heat, allowing the flavors to meld together and the texture to become tender but still slightly crunchy. This technique brings out the natural sweetness of the cabbage and creates a depth of flavor that’s just amazing.

I’ve served this dish at family gatherings, potlucks, and even as a side at holiday meals. It’s always a hit! And the best part?

It’s packed with nutrients and antioxidants from the cabbage, making it a guilt-free pleasure for all of us. My kids love helping me prep the ingredients and assemble the dish – it’s become a fun family activity that we all look forward to every week.

Sautéed Purple Cabbage with Apple and Balsamic

4.9 from 1727 votes

This vibrant side dish transforms simple purple cabbage into a sweet and tangy accompaniment. The cabbage is cooked until tender with apple slices and a balsamic glaze, making it a perfect pairing for pork or poultry.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Cabbage

1 small head purple cabbage, cored and thinly sliced (about 6 cups)
1 tablespoon olive oil
1 medium apple, cored and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons water

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the sliced purple cabbage and apple, then stir to coat with oil.
3Cook for 3 minutes, stirring occasionally, until the cabbage begins to soften and turn bright purple.
4Reduce heat to medium and add balsamic vinegar, honey, salt, pepper, and water.
5Stir well to combine, then cover the skillet with a lid.
6Cook for 12 minutes, stirring once halfway through, until the cabbage is tender and most of the liquid has been absorbed.
7Remove the lid and increase heat to medium-high.
8Cook for an additional 2 minutes, stirring constantly, until the liquid reduces to a light glaze that coats the cabbage.
9The cabbage should be tender but not mushy, with a glossy sheen.
Serve warm.

🔧Equipment

Large skillet with lid
Chef’s knife
Cutting board
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 310mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 15g🥩Protein: 2g

📝Notes

For a savory variation, add 1/2 teaspoon of caraway seeds or a pinch of red pepper flakes along with the salt. The cabbage can be prepared up to 2 days ahead and reheated gently.

Watch Video Of How Sautéed Purple Cabbage with Apple and Balsamic Works

This delicious cooked purple cabbage recipe has become a staple in our household – we love how versatile it is and how easily it can be customized to suit our tastes.

Whether you’re looking for a healthy side dish option or just want something new to try out on your family dinner table (or at your next potluck!)

, give this amazing recipe a shot today!

❓ Frequently Asked Questions About Sautéed Purple Cabbage with Apple and Balsamic

1. How do I keep the purple color from turning gray when cooking?

Add a splash of apple cider vinegar or lemon juice to the cooking liquid. The acid helps preserve the bright purple color. I add about a tablespoon per head of cabbage and it works every time.

2. Can I make this recipe ahead of time?

Yes, you can cook the cabbage up to three days in advance. Store it in an airtight container in the fridge. Reheat it in a skillet over medium heat with a little water or broth to bring back the moisture.

3. What is the best way to slice purple cabbage for cooking?

Cut the cabbage in half through the core, then slice each half into thin strips about a quarter inch thick. Thinner slices cook faster and more evenly. Remove the tough core pieces before cooking.

4. Can I freeze cooked purple cabbage?

Yes, you can freeze it for up to three months. Let it cool completely, then pack it in freezer safe bags or containers. Thaw it in the fridge overnight and reheat in a pan. The texture will be softer but still good.

5. What can I serve with cooked purple cabbage?

It goes well with roasted chicken, pork chops, sausages, or grilled fish. I also like it with mashed potatoes and a simple protein. It works as a side for Thanksgiving or Christmas dinners too.

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