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%