A super simple recipe, the red cabbage in yogurt sauce. Not sure what protein-rich side dish to prepare during this period?
Try the red cabbage in yogurt sauce.
You can have it ready in ten minutes and it adds color to your table.
Some call it red cabbage, others purple cabbage, or red cabbage, it’s always Brassica oleracea! When I cut it, it brings me joy, and as Franco Berrino says, one is always amazed at how perfect nature is, doesn’t it look like a work of art?
Delicious cooked, delicious raw, marinated, as a filling, stewed, with Tyrolean apples, when autumn arrives it’s all about cabbages, Brussels sprouts, and red cabbage. In the yogurt sauce of this recipe, I’ve added caraway, kummel, which gives that mountain flavor, not to be confused with Indian cumin.
Try these recipes with red cabbage:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients for Red Cabbage in Yogurt Sauce
- 1 red cabbage
- 150 g 0% fat Greek yogurt
- 1 lemon (juice)
- 1 teaspoon lemon (zest)
- 1 teaspoon acacia honey (or maple syrup or malt)
- 1 pinch sea salt
- 1 teaspoon caraway ((kummel))
Tools
- 1 Mandoline
Steps for Red Cabbage in Yogurt Sauce
Wash thoroughly and thinly slice the red cabbage with a mandoline, then set aside in a bowl.
Separately, prepare the yogurt sauce by mixing Greek yogurt (or soy yogurt) with lemon juice, zest, a teaspoon of honey or malt, salt, and caraway seeds. Mix well and combine with the red cabbage.
Serve as a side dish.
Tips
You can store the red cabbage in yogurt sauce in the refrigerator for a couple of days. Add herbs, garlic, chili, or pepper. I prefer not to use oil, if the sauce seems thick, add a splash of water.
You can store the red cabbage in yogurt sauce in the refrigerator for a couple of days. Add herbs, garlic, chili, or pepper. I prefer not to use oil, if the sauce seems thick, add a splash of water.
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