Cavolo al Vino

Cavolo al Vino is a rustic Italian dish that features tender cabbage braised in red wine, delivering a rich and complex flavor profile. This Paleo-friendly recipe is not only delicious but also showcases the natural sweetness of the cabbage, making it a perfect accompaniment to any meal.

Ingredients

• Green cabbage - 300 grams, chopped
• Red onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Red wine - 150 ml (preferably a dry variety)
• Vegetable broth - 100 ml
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced red onion and sauté for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the chopped cabbage to the skillet and stir to combine with the onion and garlic.
5. Pour in the red wine and vegetable broth, then season with thyme, salt, and pepper.
6. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 20 minutes, or until the cabbage is tender.
7. Remove the lid and cook for an additional 5 minutes to allow the liquid to reduce slightly.
8. Serve warm as a side dish or light main course.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins C and K, supporting immune function and bone health.
• High in fiber, promoting digestive health and satiety.

Tags