Braised Cabbage-Tanzanian

May 16, 2023May 16, 20230 16

Braised Cabbage-Tanzanian is a flavorful and nutritious side dish

by The Chefin Side

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

Sugar

Fat

Braised Cabbage-Tanzanian is a simple and flavorful dish that is popular in Tanzanian cuisine. Usually served as a side dish for meat dishes, this recipe can be a great addition to any meal. Braising the cabbage with red onion, salt, and crushed red pepper flakes gives it a unique flavor that is both sweet and spicy. This dish is not only delicious but also incredibly nutritious, making it a great choice for anyone looking to eat healthy and flavorful food.

Instructions

1.	Heat the oil over medium-high heat in a large saucepan or Dutch oven.
2.	Add the red onion and cook until softened, about 3-5 minutes.
3.	Add the cabbage, salt, and crushed red pepper flakes and stir to combine.
4.	Pour in the beef or vegetable stock and bring the mixture to a simmer.
5.	Reduce the heat to low, cover the pan, and simmer for 30-40 minutes or until the cabbage is tender.
6.	Serve hot as a delicious side dish for any meal.

PROS

Braised Cabbage-Tanzanian is a flavorful and healthy way to enjoy cabbage.

It is low in calories but high in fiber, vitamins, and minerals.

This dish is vegetarian and can be made vegan by using vegetable stock instead of beef stock.

CONS

Some people may not enjoy the texture of cooked cabbage.

The dish may also be too spicy for some palates if the full amount of crushed red pepper flakes is used.

HEALTH & BENEFITS

Cabbage is high in vitamin C, vitamin K, and fiber, all of which are important for a healthy diet.
It also contains small amounts of other important vitamins and minerals, including calcium, iron, and potassium.
The antioxidants in cabbage have been linked to a lower risk of certain types of cancer, including colon cancer.

	2 lbs cabbage , cut in 1 inch wedges
	1/2 cup red onion
	1 teaspoon salt
	1/4 teaspoon crushed red pepper flakes
	3 tablespoons oil
	1 cup beef stock or 1 cup vegetable stock