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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 small head red cabbage
- 1 tablespoon coconut oil
- 1/2 tablespoon mustard seeds yellow or brown
- 1 tablespoon fennel seeds
- 5 bay leaves
- 2 whole star anise
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 cup orange juice from 3-4 oranges
- chopped parsley for garnish, optional
Ingredients
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Rate this recipe!
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Instructions
- Slice the cabbage into thin ribbons and set aside.
- Heat the coconut oil in a large stockpot or saute pan. Add the mustard seeds. When you hear the mustard seeds start to pop, add the fennel seeds, bay leaves, star anise, and black pepper. Stir and let cook for about 1 minute.
- Add the sliced cabbage and salt, and let sit (without stirring) over medium heat for a couple of minutes to caramelize.
- Add the apple cider vinegar and stir- this will deglaze the bottom of the pan. Pour in the orange juice and stir well. With the pot covered, bring to a boil then reduce the heat to simmer and let cook for 10-20 minutes, stirring occasionally until the cabbage is cooked to your liking.
- Taste and adjust seasoning if needed. Serve warm garnished with chopped fresh parsley if desired.
Recipe Notes
Adapted from My New Roots at https://www.mynewroots.org/site/2013/02/blood-orange-braised-cabbage-on-barley/, by Sarah Britton