Eosinophilic Esophagitis Friendly Vegan Braised Red Cabbage
Total time1 hr 10 min
Prep time15 min
Cook time55 min
5.0(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!