Braised Red Cabbage

Braised Red Cabbage

Serving size 1 cup

Net Carbohydrates 10g

1 – head of red cabbage (about 2 lbs or less)

1 – medium  yellow onion

3 – Tbsp. neutral  flavored oil

3 – Tbsp. red wine vinegar +

1 – Tbsp. Dijon Mustard

Salt and pepper to taste

¼ – cup Granulated Sugar Substitute +

2 – firm apples

+You can adjust the amount of Vinegar or sugar substitute r up or down depending on how tart you like the dish to taste.




Remove outer leaves from the cabbage. Cut in half and remove white hard core. Slice in to approximately ¼ inch slices. Place in a colander and rinse under cold water DO NOT DRAIN.

Slice onion into ¼ inch slices.  Over medium high heat, heat oil in deep pot and add onion. Cook until onion is wilted. Add cabbage, cover and lower the heat to low. Steam for10 minutes. Uncover and raise heat back to medium high. Add vinegar, mustard, Salt and pepper,  and SPLENDA. Cook for 5-10 minutes until ½ of the liquid is evaporated. Peel and slice the apples. Add to the cabbage and cover.

I like to stop at this point and let it cool down. I reheat it just before serving, this way there is still some crispness to the apples.