I often prepare braised thick-cut pork chops for dinner and I love to serve this braised red cabbage with the pork chops.
I get juicy, perfectly thick-cut chops from my favorite Willamette Valley farm, Red Bird Acres. I should have posted that recipe first but the chops always get gobbled up before I can snap a photo. I promise, I’ll post it soon.
Although this braised red cabbage recipe is divine with pork chops, it’s also lovely with my Italian slow roasted pork, roasted pork tenderloin or roast chicken. If I’ve got a bowl of apples to use up, I’ll toss in some apple slices during the last half of braising time which gives the braised red cabbage a bit of a sweet with savory flavor. Pears also “pair” nicely with this cabbage dish. 😉
I’ve always had an affinity for cabbage. I adore it thrown in my weeknight greens and mushroom sauté which adds a bit of “crisp” to the greens. I also like shredded cabbage mixed in with my salad, added to a soup or stew, grilled and topped with a chimichurri sauce or roasted in big “steaks” like my friend Alyssa’s recipe from Everyday Maven. I even toss it in this pasta dish that was inspired by my trip to Italy.
I believe cabbage is best when it’s in season from late fall through winter. It’s economical, satisfying and full of all the good stuff to make a body healthy.
When I was researching cabbage a few years ago, I stumbled across this little bit of trivia. Ancient healers said cabbage contained moon power because it grew in the moonlight. How dreamy is that?! I am such a romantic about food, I know it sounds weird. But I’ve always admitted to being a wee bit quirky.
Cabbage is truly a power house of vitamins and an excellent source of folate. It contains a large amount of vitamin C, which is good for the immune system. It also contains vitamin K, which helps with mental function and concentration. Not to mention it’s a great source of fiber and helps fill you up so you don’t grab that extra cookie after dinner.
The next time you put the slow cooker on with a pork roast or you’re roasting a chicken for dinner, try pairing this braised red cabbage recipe with your entrée. It’s a simple, seasonal and fresh side dish that will compliment your fall or winter meals.
Delicious Wishes and Loads of Love!
- 2 tablespoons of ghee, clarified butter, divided
- 4 ounces of bacon, diced
- 1 red onion, halved and thin sliced
- 1 head of red cabbage, cored and shredded
- 2 cloves garlic, minced
- ½ cup apple cider vinegar or balsamic vinegar
- ½ cup vegetable broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Pre-heat the oven to 350F.
In an oven proof skillet or Dutch oven, heat one tablespoon of ghee over medium high heat. Add the diced bacon and cook until the bacon is crispy and fat is rendered.
Remove the bacon from the pan and set aside. Remove all but 2 tablespoons of oil from the pan.
Next add the sliced onions, shredded cabbage and minced garlic to the pan. Cook for about 5-8 minutes until the cabbage begins to wilt. Add the bacon back into the pan.
Stir in the vinegar and vegetable broth. Bring the liquid to a boil and then cover the skillet or Dutch oven with a lid and place it in the oven for about 45 minutes. Give the cabbage a little stir about every 15 minutes or so.
Remove the cabbage from the oven, stir in the last tablespoon of ghee and season to taste with salt and pepper. Garnish with fresh chopped parsley.