Looking for a side dish that’s as beautiful as it is delicious? This Sautéed Red Cabbage with Walnuts is a feast for the eyes and the palate! The stunning jewel-toned cabbage becomes tender-crisp and is perfectly balanced by the earthy crunch of walnuts and a sweet, tangy balsamic glaze. Not only is it incredibly simple to make, but it’s also a powerhouse of nutrition. Cabbage provides valuable phytochemicals, while walnuts deliver a healthy dose of omega-3s. It’s a versatile dish you can serve warm alongside your favorite main, or let it cool for a refreshing and vibrant salad.
Ingredients
• Makes 3 1/2 cups / 875 mL
• 1 tablespoon / 15 mL coconut or olive oil
• 4 cups / 1 L thinly sliced red cabbage, about 1/4 head
• 1/2 cup / 125 mL chopped walnuts
• 2 tablespoons / 30 mL balsamic vinegar
• 1 to 2 teaspoons / 5 to 10 mL extra-virgin olive oil
• 1 to 2 teaspoons / 5 to 10 mL tamari or soy sauce
Instructions
1. Heat the coconut or olive oil in a large pan or skillet over medium heat.
2. Add the thinly sliced red cabbage and cook, stirring occasionally, for 5 to 8 minutes, or until it has wilted to your desired tenderness.
3. Remove the pan from the heat. Immediately stir in the chopped walnuts, balsamic vinegar, extra-virgin olive oil, and tamari until everything is well combined.
4. Serve warm as a side dish, or allow to cool and enjoy as a salad.
Nutritional Information
• Nutritional Facts
• Per 1 cup / 250 mL serving
• Calories: 173
• Protein: 4 g
• Fat: 15 g
• Carbohydrate: 8 g
• Dietary Fibre: 3 g
• Omega-3 Fatty Acids: 1.5 g
• Vitamin C: 46 mg
• Percentage of calories from: Protein 8%, Fat 75%, Carbohydrate 17%
Pro Tips
• For a deeper, nuttier flavor, toast the walnuts in a dry pan for 2-3 minutes before adding them to the cabbage.
• Be careful not to overcook the cabbage. You want it to be tender-crisp for the best texture, not soft and mushy.
• For a touch of sweetness, add 1/2 a thinly sliced apple or a handful of dried cranberries along with the cabbage.
• The quality of your balsamic vinegar makes a huge difference. Use an aged balsamic for a smoother, richer, and less acidic taste.
FAQ
Q: Is this sautéed red cabbage recipe vegan
A: Yes, this recipe is 100% vegan and plant-based. It uses olive or coconut oil and contains no animal products, making it a perfect dairy-free and meatless side dish.
Q: How can I add more protein to this vegetarian dish
A: To make this a more substantial meal, consider adding a can of rinsed chickpeas, edamame, or some pan-fried tempeh. The walnuts already provide 4 grams of plant-based protein per serving.
Q: What can I use instead of walnuts
A: For a nut-free version or just a different flavor, you can easily substitute the walnuts. Toasted pecans, sunflower seeds, or pumpkin seeds (pepitas) are all excellent vegetarian alternatives that provide a similar satisfying crunch.
Q: How should I store leftover red cabbage
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is delicious served cold straight from the fridge as a salad or can be gently reheated in a skillet over low heat.
