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Red cabbage braised low and slow with balsamic for a subtle sweet and tangy flavor, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.

Braised Red Cabbage with Goat Cheese

Chef Shelley
If using an inexpensive balsamic, increase the sugar to three tablespoons.
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 1 10 oz bag shredded red cabbage about 1/3 a modest sized cabbage
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 2 ½ tablespoons good aged balsamic
  • 1 tablespoon water
  • 4 ounces soft goat cheese aka chèvre

Instructions
 

  • Combine all ingredients except cheese and simmer over low heat in a covered pot for about 45 minutes stirring occasionally and checking to make sure there's still enough moisture. If it's dry, add another tablespoon or two of water.
  • Alternatively roast in a covered container in a 35 degree oven for about 45 minutes stirring occasionally and checking to make sure there's still enough moisture. If it's dry, add another tablespoon or two of water.
  • Sprinkle with goat cheese and serve.