British · Authentic-ish British
Braised Red Cabbage
83 kcal a serving, against 133 for the traditional version. That is 50 kcal off, or 38%, with 2.8g of protein. Serves 6. 80 minutes.
What the traditional version is
Classic braised red cabbage starts with shredded red cabbage, sliced apples and onion, all cooked gently with a knob of butter, a dash of vinegar, a scattering of sugar, salt, pepper, and a little ground spice. It simmers until the cabbage is soft and the juices have reduced to a shiny glaze. You'll see this at every carvery next to the roast pork.
What changed, and what each change costs
All the butter out
Butter brings a mild richness and gives a shiny glaze to the cabbage when it's done, but it doesn't actually change the structure or stop anything from cooking right. The red wine vinegar and apple give enough body for the cabbage to cook down without sticking, as long as you keep a close eye and stir now and then.
What it costs you. This takes away some of the gloss and that faint butteriness you get on the finish. It won't catch the light in the same 'Instagram roast' way and the flavour's a touch leaner, but you'll only care if you miss the nostalgia.
No added sugar: let the apples sweeten the pot on their own
Red cabbage doesn't need to taste like pudding. The apples melt into the cabbage as they cook and give enough sweetness unless you have a real sweet tooth. If you're using a properly tart Bramley, it's a close call, but I say keep it sharp.
What it costs you. A slightly less syrupy finish. If you're after that sticky, shiny, more-honey-than-cabbage flavour, you'll notice the difference. For most, though, it's still a side, not dessert.
Keep everything else the same
Trying to cut further just makes it watery or sad. If you ditch the vinegar or allspice, you don't get braised cabbage any more. If you halve the apple, you lose all point.
What it costs you. No cost here. Cabbage, apple, and vinegar make up the whole personality of the dish. Don't meddle.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 133 | 83 |
| Protein | 2.8g | 2.8g |
| Fat | 4.4g | 0.4g |
| Saturated fat | 2.6g | 0.1g |
| Carbohydrate | 23.7g | 20g |
| Protein per 100 kcal | 2.1g | 3.4g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish British prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. sulphites.
The method is in the book
This is a rare moment in healthy cooking: you can cut the butter and the sugar and still get all the right tastes and textures. The finished dish is lighter, but unlike mashed potatoes with skimmed milk or oil-free roasties, you don't feel the loss. The colour's just as fierce, the smell's just as Christmassy, and you won't spend the meal wishing you'd used more fat. Put this next to a roast dinner and nobody complains. Put it next to a sausage and mash and they'll ask for seconds. If you do miss the butter, you can always add a microdot before serving - but don't make this about denial. It's cabbage, not cake.
The quantities and the method for this dish are in Authentic-ish British, along with 57 more. It is not out yet. The swap kit is free in the meantime.