Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when cooked with beans. In this vegan recipe, you can substitute any kind of white beans and your favorite type of apple, but make sure you pick a tart variety; the apples and red wine are what give the dish its pleasant sweet-and-sour flavor.
Photo by Chris Miller and Kristy Turner.
1. In a large saucepan cook the carrots, onion, and celery over medium heat for 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking.
2. Stir in the wine, mustard, and thyme. Cook 10 minutes or until the wine is reduced by half. Stir in cabbage, beans, and apples.
3. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until cabbage is tender. Season with salt and pepper.