• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Not So Simple Life

Chock Full of GF Flour, Mason Jars, Cast Iron Skillets, and Crafting Supplies

  • Home
  • The Kitchen
  • The Garden
  • The Pantry
  • The Studio
  • Everything Else
You are here: Home / The Kitchen / Dinner Recipes / Braised Red Cabbage; Gluten Free, Dairy Free, Soy Free, Nut Free Side Dish Recipe

Braised Red Cabbage; Gluten Free, Dairy Free, Soy Free, Nut Free Side Dish Recipe

November 25, 2015 by Kristina Leave a Comment

Jump to recipe

Years ago when I was visiting Chicago, probably like 2 years before I moved there (and years before I changed my diet) I went to a restaurant on Michigan Ave called Bandero. The food was good, not Michelin star or anything but but higher quality than most.  Oddly, years later I would work less than a block away at the newspaper there.  Years later, when I moved to Chicago, I walked past the restaurant and remembered the delicious sweet braised red cabbage, topped with goat cheese, that I had years before.  I couldn’t stand it, it sounded so good that I absolutely had to remake it! I googled recipes to try and figure out how to even begin, found a few that I thought looked similar and started cooking! I had a whole bunch of different recipe starters, each using different combinations of ingredients and spices. My little apartment on the border of gang territory on the Northwest side reeked first of cabbage, but then slowly changed to a cinnamon-y, spicey, sweet delicious aroma. One was too spicey, one was too cabbage-y, but eventually I got it just right.  My roommate came home in the middle of the experimentation and looked at me with digust, ick – I hate cabbage.  Well, that didn’t last long because she gobbled this braised red cabbage up.  In fact, I’m posting now because just a few weeks ago she messaged me to see if I had written down the recipe. I haden’t. We text back and forth until we mutually agreed that we had remembered all of the ingredients and their amounts. She made it, decided it was correct, then I made it and agreed.  So here it is, before I forget how to make it again.

IMG_20151122_151932

Auto Draft

Print this recipe
Kristina
November 25, 2015
by Kristina
Category Dinner Recipes Side Dish Recipes The Kitchen
You can cook this for anywhere from 1.5 hours to as long as 4 hours (maybe even longer but I’ve never tried it). I like to make this either early in the day or the day before because it takes so long. It’s an allergy friendly side dish as it’s gluten free, dairy free, soy free, nut free, egg free and nightshade free. It’s also a very flavorful addition to your meal if you’re following an elimination diet. I love to pair it with my Celery Root and Parsnip Puree, or dairy free mashed potatoes and my convection roast Whole Chicken. My sister also just mentioned how good it would be with some polish sausage (or kielbasa) This originally was topped with goat cheese. I personally can’t have goat cheese anymore so I eat it plain but if you can eat dairy, make sure you put a dollop of cheese on top. It’s AMAZING!
Persons
8
Serving Size
1/2 cup per serving
Prep Time
10 minutes
Cook Time
3 hours

Ingredients

  • 1 red cabbage, sliced thin
  • 2 small, or 1 large red onion, sliced thin
  • 2 bay leaves, like Simply Organic Bay Leaves
  • 2 Organic Cinnamon Sticks
  • ¼ tsp Simply Organic Fennel Seed
  • 2 tbsp Avocado Oil (or other high heat oil of choice)
  • 1/3 cup red wine vinegar
  • 4+ cups of organic apple juice, like Hansen's Organic Apple Juice (I would probably reserve 6 cups just to be safe but you might not use it all)
  • **Optional: Soft goats cheese (I unfortunately can’t tolerate goats cheese)

Instructions

  • In a large saucepan, heat your avocado oil over medium high heat. Add red onions and saute until translucent. Add sliced cabbage and ¼ cup water. Saute for about 10 minutes, or until cabbage is wilted. Add red wine vinegar, 2 cups apple juice, fennel seeds, cinnamon sticks, and bay leaves. Stir, then cover and cook for 1 hour. The cabbage will now be a bright purple color. You could eat the cabbage now, but I would suggest cooking for longer to deepen the flavor. To do this, uncover and add the remaining 2 cups of apple juice. Simmer cabbage for an additional 1.5 hours or more. Make sure to keep an eye on it and check that the apple juice hasn’t fully evaporated – add more juice if it has. The cabbage will darken to a deep burgundy like in the pictures.

Tags

allergen free thanksgiving,
autumn meals,
cabbage,
dairy free,
dinner,
egg free,
elimination diet,
fall meals,
gluten free,
nightshade free,
nut free,
soy free
© 2025 Copyright Anotsosimplelife.com
https://anotsosimplelife.com/braisedredcabbage/

IMG_0010

allergy friendly braised red cabbage

IMG_0013

Filed Under: Dinner Recipes, Side Dish Recipes, The Kitchen Tagged With: allergen free thanksgiving, autumn meals, cabbage, dairy free, dinner, egg free, elimination diet, fall meals, gluten free, nightshade free, nut free, soy free

Previous Post: « Apple and Celery Root Puree; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe
Next Post: Allergy Friendly Homemade Mashed Potatoes; Gluten Free, Soy Free, Nut Free, Dairy Free Option Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

I'm a gluten free, soy free, diary free Mom, urban organic gardener, homesteader, ex-fashion designer and internet marketing consultant, who likes to craft. Who says life's simple?

Affiliate Links

Hey everyone! Just wanted to let you know that all of my pages may include affiliate links. You can see my entire disclosure by clicking on the link at the bottom of the page but basically, I receive a small commission to help fund my blog if you make purchases through the links. I only promote the products that I use and love! I really appreciate any purchases you make and you’ll never get charged more for making them through them! So please, shop away :)

Archives


Footer

Want to Know More?

  • About Kristina
  • Affiliate Links
  • Contact Kristina
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

It’s cold and rainy in Michigan today and I’m wishing I had some homemade chicken broth ready for a soup like this one. This soup is naturally gluten free, dairy free, soy free, nut free, egg free and can be easily made vegan. It also could easily be made nightshade free with the elimination of…

Read More

Archives

Copyright © 2025 · Foodie Pro & The Genesis Framework