Braised Purple Cabbage


Cabbage is one of my favorite foods. Growing up I loved anytime my Grandmother would make cabbage for the family. Trying to become healthier, I still wanted cabbage with great flavors without meat. This savory earthy dish is a great complement to any dinner. It is healthy and delicious.


1 medium head of red cabbage, sliced
1 medium head of green cabbage, sliced
1 large sweet onion, sliced
1 small banana pepper, sliced
1 red bell pepper, chopped
1 tablespoon of minced garlic or 1 small clove of garlic
4 tablespoons of olive oil
2 tablespoons of Dijon mustard
4 tablespoons of brown sugar (or Agave Nectar)
½ cup of red wine vinegar
1 cup of vegetable stock
Salt and Pepper to taste


  1. Coat the bottom of a large Dutch oven with olive oil over medium heat.
  2. Add onion, banana pepper, bell pepper, and garlic. Sauté’ for about 5 minutes or until tender.
  3. Stir in brown sugar and mustard and stir until combined.
  4. Add red wine vinegar and vegetable stock and stir.
  5. Add cabbage to mixture and stir in mixture, coating cabbage completely. Add salt and pepper to taste and cover Dutch oven for about 45 minutes.
  6. Continue to check on cabbage, stirring occasionally. If cabbage begins to look dry, add more vegetable stock until done.

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