Stovetop braising is an easy cooking technique that you can apply to any of your favorite vegetables. Braising is a slow-sauté method of cooking, usually used to caramelize ingredients. Sweet and spicy, cooked-down green cabbage can be found in cuisines from all around the world — Caribbean, Ethiopian and Indian to name just a few. It pairs especially well with potatoes, carrots, dill, caraway and juniper berries.
This recipe braises purple cabbage (a change from the typically green cabbage used) with ginger, onions and pepper, making for a flavorful, eye-catching side dish.
2 tablespoons extra-virgin olive oil, palm or coconut oil
2 medium yellow onions, halved and thinly sliced (into halfmoons)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 bird’s eye chili, habanero, or Scotch bonnet pepper, halved and de-seeded
1 medium head of purple cabbage, chopped into shreds
2 pinches of sea salt
1 tablespoon water
Serve hot and enjoy!
An Oldways recipe and photo.
Carla says: Having made a personal decision to embrace the African Heritage Diet (i.e.way of eating) this is the very first recipe made being that I just started today :-). I really enjoyed the taste of the braised cabbage. I ended up adding salt and pepper to taste because the 2 pinches of salt was not enough for me. I also used more garlic because I love garlic! Made cornbread and sliced tomatoes in a vinaigrette dressing to go with the cabbage. Looking forward to trying another recipe tomorrow. I am so glad to have found this information!!!
Cynthia says: Hi Carla. Kudos to you for caring enough to take care of your health. We’re glad our recipes made a good first impression. Keep us posted as you try other dishes!
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