Braised red cabbage makes a great side dish. It’s typically associated with the Fall season and more hearty type of dishes, but I think it’s tasty anytime! The truth is, I bought a whole head of cabbage, and shredded it as part of meal prep. I thought that it would be good to add to salads throughout the week. Well, that never actually happened because I forgot about it! 😀 It kept pretty well in the tupperware container…but it was on its last leg. Hence, why I thought it would be perfect to use it up by braising it down!
Serve this with a roast or a chicken as your vegetable, it adds a nice tang. I added sliced apricots for the sweetness and chewiness, but you can replace that with raisins, dried cranberries – anything you like. You can also adjust the acidity level to how you like it. You can also just add more sugar if you feel there is too much acid. I think a nice acidic bite works really well against a fatty piece of meat.