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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.
By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (9)
Number of carbs for a diabetic?
I made this as part of the FOK cooking school curriculum. I added some garlic, which I think helped, but think I would prefer it without the beans, as a side dish, rather than an entree. It sure makes a LOT!!
I used good dry wine, Granny Smith apples and it was bland for me. I made it more to my taste by adding some fresh apple dice, red wine vinegar and pepitas after I put it in my bowl to eat. Maybe because I used low sodium beans and didn’t add any salt.
This is a nice easy recipe to do if you don’t have much time. We both enjoy it. I use haricot beans which I believe are the same as navy beans. My meat eating husband has sausages with his ♀️ but I have it on it’s own with new potatoes or mash, sweetcorn and greens.
Can I use red wine vinegar instead of dry red wine?
Can I replace the wine with something else?
The instructions are missing some details. When do you put in the apple and beans.
Thanks
Strp 2
This looks delicious, and would be pretty on the table too. Thank you. I’ve pinned it.