Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw.
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1 tablespoon olive oil
1/2 head red cabbage, washed & cut into ribbons
salt, to taste
1 clove garlic, minced
2 tablespoons red wine vinegar
1 teaspoon honey
1 bay leaf
1/2 teaspoon ground coriander
1 teaspoon low sodium tamari or soy sauce
1 teaspoon red chili powder
1/2 cup fresh squeezed orange juice with pulp
1 Granny Smith apple, peeled, cored and cubed
1 teaspoon fresh ginger, grated
fresh black pepper
orange slices*, for garnish
Place the olive oil in a large, deep pot over medium heat. Add the onion and garlic and sauté for 4-6 minutes, or until the onion begins to soften. Add the red cabbage ribbons, sprinkle with a little salt, stir and cover. Cook the cabbage for about 2 minutes, or until the cabbage begins to soften.
Uncover the pot and coat the cabbage with the vinegar, honey, bay leaf, coriander, tamari or soy sauce and chili powder. Stir thoroughly, turn down heat to medium-low and cover again and cook 4-6 minutes.
Uncover and pour in the orange juice, orange pulp and apple cubes. Cook about 10 minutes more, or until the cabbage has reached desired tenderness. Taste for seasoning and adjust to preference.
Serve hot or warm, sprinkled with freshly grated ginger and black pepper. Garnish with sliced oranges, if using, and enjoy!