Low Sodium Vegan Braised Red Cabbage

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
1 small red cabbage (about 2 lb), cored and thinly sliced
1 large apple, peeled, cored, and thinly sliced
3 tbsp red wine vinegar
2 tbsp maple syrup
½ cup vegetable broth
2 bay leaves
¼ tsp ground cloves
¼ tsp ground cinnamon
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp vegan butter (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the sliced cabbage and apple to the pot and stir to combine with the onion. Cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.

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