Braised red cabbage

I read on google the benefit of eating red cabbage is that it can lower risk of cardiovascular disease. It also says that red cabbage or purple colour reveals a strong dose of antioxidants. Well, presentation not great but taste is always awesome.

Anyway, a friend gave me some red cabbage. Red cabbage is sweeter and milder in flavour than green cabbage. There are many different ways to cook red cabbage. Out there in google lots of methods to follow.

Well, I opted to cook my way: without vinegar, apples, spices or wine. I choose to cook it with vegetables stock and muscat. In addition, I have added black bean. I like my food to be vibrant as well as healthy, I added carrots, sweet baby capsicums and medley tomatoes.

It’s a little different to the way I cook my green cabbage. I like red cabbage to be soften a bit rather than crunchy, so I decided to braise it. Since its milder in flavour, I opted to have fresh oregano instead of spices like fennel or cinnamon. This can be vegetarian meal. Vegetarian lovers, here’s a great healthy vibrant colourful delicious meal for you to try. Let get cooking!!!


1/4 red cabbage, cut into bite size
120 g garlic and herbs butter
4 cloves garlic minced
5 Tbs olive oil
2 carrots, chunky cut
400 g can black bean, drained and washed
2 of each colour medley tomatoes, cut into halves
2 of each colour sweet baby capsicums, cut into bite size
1/2 c vegetables stock, bought
3 small sprigs oregano, plus extra for garnish (Opt) washed, and dry
1/4 c muscat
Pink Himalayan salt
Black pepper


1 stalk spring onion, cut thinly
Sprinkle dried garlic and shallots


Cut off and discard any tatty outer leaves from red cabbage, then remove core and chop into bite size (a little chunk). Drizzle 5 Tbs oil into a pan over a medium heat, for about 2 minutes then add butter.

Once butter melted, add garlic fry until fragrant about 2 minutes. Next add cabbage, season with salt, black pepper, stock and muscat, then stir well. Cover pot with lid, reduce heat to low and cook gently for 25 -30 minutes.

Then remove lid, add in carrots put lid back on and cook a further 10 minutes until carrots cook and soften. Again, remove lid, add oregano, black bean, tomatoes, and capsicums. Give another quick stir and cover again. Let it cook further 7-8 minutes.

Now switch off the hob. Check the seasoning. Spoon it on to a deep plate and garnish with spring onion, fried garlic and shallots. Serve with steam white rice and meat.

Note: You might want your red cabbage a bit chunky add some salt to boil water and cook the cabbage for a few minutes. Then removed and drained then add in to pot and cook the way you like or follow one of the recipe on google how to cook it.

You may not want to add other vegetables like the one I do. You may want to cook with vinegar and red wine. You might make it a side dish or salad.