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