Fall recipes: Braised red cabbage

October 18, 12:14 PMLA Cooking ExaminerErika Kerekes

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In this healthy, low-calorie side dish, red cabbage and onions are braised with red wine vinegar and a touch of brown sugar. The result: a sweet-sour vegetable dish that packs both nutrition and flavor. Use a sugar substitute like Splenda to make it completely diabetic-friendly and even lower in calories. This is one of the quickest and easiest vegetable sides to make for Thanksgiving, as it takes just a few minutes to prepare, can be done days ahead (actually, it tastes better if made ahead), and reheats on the stove or in the microwave.

Red cabbage is widely available at Los Angeles grocery stores. The 99 Cents Only stores often get cabbage, both green and red, at this time of year; not all of their produce is top quality, but cabbages are hearty enough to withstand the extra shelf time.

Braised red cabbage

Ingredients:

• 1 head red cabbage, core removed, sliced thinly
• 1 large or 2 small onions, peeled, sliced thinly
• 1/2 cup red wine vinegar
• 1/2 cup brown sugar
• 1 tsp salt, or more to taste

Directions:

Place all ingredients in a large pot over medium-low heat and cover. Cook about 1 hour, or until cabbage and onions are wilted and soft. Serve immediately, or refrigerate up to 5 days and reheat.