Monday, November 8, 2010

Braised Red Cabbage (Vegan Alternative)

This is one of the first foods I turn to after the first frost - a comforting, attractive, tasty and nutritious fall food.  This is traditionally a German/Austrian dish, but this weekend we ate it together with tofu steaks marinated in an Asian sesame sauce and a wild rice pilaf - which proved to be an excellent combination!
1/4
cup
canola oil
2
onion coarsely chopped
1
med head
red cabbage, shredded roughly
2
cups
water
1/3
cup
apple cider vinegar
2
apples, peeled, cored and diced (preferably a tart apple)
2
Tbs
sugar, agave nectar, or honey
1
cube
vegetable bouillon
1
cup
raisins, craisins, blueberries, or any mixture of the three
2
tsp
cinnamon
1
tsp
cardamom
1/2
tsp
cloves, ground
1
tsp
allspice
1
 Saute onion in oil until transluscent.
2
 Add cabbage and toss to coat with oil. This will protect the color somewhat.
3
 Add all remaining ingredients and stir well.
4
 Bring to a boil, then reduce to a low simmer.
5
 Cook for 2 - 2 1/2 hours, stirring occasionally (especially at beginning to ensure that the veggie bouillion cube is mixed in).
6
 Optional: toss in a handful of chopped bacon, veggie bacon, or a teaspoon of liquid smoke at the very end.
Servings: 15
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 2 hours
Inactive Time: 2 hours
Total Time: 2 hours

Nutrition Facts
Nutrition Information generated without optional ingredients, using Living Cookbook

Serving size: 1/15 of a recipe (5.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving
Calories
109.53
Calories From Fat (33%)
36.46
% Daily Value
Total Fat 4.12g
6%
Saturated Fat 0.52g
3%
Cholesterol 0mg
0%
Sodium 36.08mg
2%
Potassium 262.25mg
7%
Total Carbohydrates 18.73g
6%
Fiber 2.56g
10%
Sugar 12.8g

Protein 1.6g
3%
Vitamin A 636.56IU
13%
Vitamin B12 0mcg
0%
Vitamin B6 0.18mg
9%
Vitamin C 34.41mg
57%
Vitamin D 0IU
0%
Vitamin E 0.76mg
8%
Vitamin K 24.97mcg
31%

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