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Pan braised red cabbage

Sunday, 03 December 2017 13:51:56 -0800
Red cabbage has great flavor and a beautiful appearance. However as it's cooked the deep red color overwhelms everything including itself! Isolating the cabbage during cooking and combining with other ingredients just before serving is a useful work-around. In this recipe, arugula and sweet peppers are cooked separately and added to the cabbage later. This makes the recipe seem long and complicated but really it's quite simple!


  • garlic, chopped 2 cloves
  • red, yellow, orange peppers 3-4 small
  • Sans-soy sauce 1/2 tbsp
  • Olive oil 1 tbsp
  • Butter, unsalted 1 tbsp
  1. Slice peppers into 1/4 in shreds
  2. In a wok or saucepan heat oil and melt butter over medium heat.
  3. Saute garlic until soft, then saute pepper briefly, add Sans-soy sauce and stir until liquid mostly evaporated.
  4. Immediately remove from heat. Save peppers in small bowl. Set aside for now.
  • arugula about 7 oz
  • olive oil 1 tbsp
  • Sans-soy sauce 1 tbsp
  1. In a wok or saucepan saute arugula in oil over medium heat. Stir constantly for a minute, then add Sans-soy sauce. Stir vigorously.
  2. The liquid will evaporate quickly. By that point the arugula will look wilted but still retain its color and good texture.
  3. Remove from heat and keep in a dish or bowl until needed.
  • red cabbage, cut into 1/4in strips about 1½ lb
  • fennel bulb, cut into 1/4in strips 1/2 bulb
  • garlic, chopped 2 cloves
  • molasses 1 tbsp
  • Chinese rice wine 1 tbsp
  • olive oil 2 tbsp
  • butter, unsalted 2 tbsp
  • cardamom, ground 1/2 tsp
  • 5-spice powder 1/2 tsp
  • salt 1/2 tsp
  • black pepper, ground 1/4 tsp
  • mushroom stock, as needed 3/4 cup
  1. In a small bowl, mix molasses and wine.
  2. In a wok or saucepan over medium heat add half of the olive oil and butter. Saute garlic for a minute or so, then add fennel to pan, saute until fennel starts to soften.
  3. Add cabbage shreds and stir constantly for a few minutes, until all the cabbage is coated with oil.
  4. Reduce heat slightly and continue stirring frequently. After 3 or 4 minutes the cabbage will begin to "wilt". If pan appears too "dry", add some oil/butter.
  5. Add molasses/wine mixture. Stir for a minute or so until the molasses is well mixed with the cabbage.
  6. Put 1/4 cup stock in pan. Cover the pan and cook over low-medium heat for 4-5 minutes or until cabbage is cooked through. Add mushroom stock as necessary to keep ingredients from sticking.
  7. Be careful not to overcook, when done the cabbage should still have some crispness and texture.
  8. Either proceed to "finishing and serving" or remove the cabbage to a bowl finish later. The components will keep for an hour or so at room temperature.
Finishing and serving:
  1. If cabbage had been set aside, warm cabbage/fennel over medium heat, stirring frequently.
  2. Add arugula and peppers to pan. Stir, mix ingredients well.
  3. Cover, let contents warm up and serve promptly to retain crispness/color of arugula and peppers.
categories: vegetables

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.