German Red Cabbage and Sautéed Cannellini Beans (vegan, gluten-free, dairy-free)

When I saw this beautiful head of red cabbage at my local the fruit n' veggie stand and I knew I had to make something with it.  I've never tried to cook with red cabbage before and so took to the internet for ideas.  There is a lot out there on red cabbage slaws and salads but not many hot applications.  Its cold outside and I wanted some warmth from this deep purple vegetable.  I did see some stews in which the ingredients were unappealing.  What did look good, however, were some recipes for German red cabbage, made with sugar, vinegar and butter.

A really simple and traditional dish inspired me to make this recipe.  The recipes online called for a ton of butter or bacon fat.  You can use these just as well but I decided to go vegan and use olive oil which turned out beautifully.  In embracing the vegan potential of this dish I thought a side of mellow, white cannellini beans sauteed with onion and garlic would balance the dark purple of the sweet and tangy cabbage.  I really loved the result.  It was rich, beautifully colored and extremely satisfying meal for these cold winter days.

This is a  recipe for a sweet and sour red cabbage. I cut the sugar of the traditional German dish and added more vinegar.  I used balsamic vinegar which has its own subtle sweetness and when it cooked down with the peppery red cabbage it was melt in your mouth good.  Many recipes call for white or apple cider vinegar.  I would use these if you like more bite to the dish.  I actually added a splash of white vinegar on top of the extra balsamic vinegar I added because I preferred the tangier flavor that emerged as I was cooking and tasting.  Also I think a dash of paprika gives it more depth.  For the beans I used cannellini, but any white bean would work, and sautéed them until they had a nice toasty sear.

The Basics:
1. Pick up a dark purple in color red cabbage.
2. Take home, slice, simmer and enjoy.

The Recipe:
For the cabbage:
1 medium sized red cabbage
6 tbs olive oil
3 tbs sugar
3/4 c. balsamic vinegar or apple cider vinegar
1/2 tsp. paprika
generous amount of salt and pepper




Method:
For the cabbage:
1. Cut cabbage into bite sized pieces.
2. Add olive oil to large pot over medium-low heat.
3. Add sliced cabbage and sautée until slightly wilted, about 5 minutes.
4. Mix in sugar, vinegar, paprika, salt and pepper.
5. Reduce heat to low; cover and simmer until cabbage is tender.
6. Stir every 10 minutes or so and the cabbage should cook in about 30-40 minutes.

7. Season again to taste with salt and pepper, adding more vinegar to taste as well.

Recipe:
For the beans:
2-3 c. cooked dried beans OR 1 large can of drained canellini beans.
2 tbs olive oil
1 diced small yellow onion
3-4 cloves of minced garlic
1/2 tsp paprika
salt and pepper

Method:
For the beans:
1. Add olive oil, onions, garlic, paprika, salt and pepper to your caste iron or sautée pan.
2. Sautée until very soft and add drained beans.
3. Sautée until lightly browned.
4. Salt and pepper to taste.
                                                         

Assembling the Mess:
1. Serve red cabbage and beans together.
2. Like a sauce or soup this mess tastes even better the next day.