Braised Coleslaw Mix in Red Wine Vinegar

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I made several rounds of Greek Yoghurt coleslaw last week. With the leftover raw coleslaw mix consisting of white/red cabbage and carrot, I feel like cooking the raw coleslaw pre-packed mix this time since I had been eating so much coleslaw salad. The result was this fast and easy braised coleslaw mix in red wine vinegar. The braised coleslaw cabbage tastes addictive due to its savoury & tangy flavours. It is sure to add colour & flavour to any meal.

Related Recipe:

• Greek Yoghurt Coleslaw Recipe

See Also:

• Braised Red Cabbage with Bacon Recipe
• Red Cabbage Limeade Recipe

COLESLAW MIX

These are my leftover raw shredded coleslaw mix. The coleslaw is made of about 90% white/green cabbage, 8% red cabbage and 2% carrot – okay I just made up the numbers by “eye-stimate” :p

You can buy a pre-packed coleslaw mix from the supermarket to make this dish, or just use shredded cabbage (any colour).

STEP-BY-STEP PHOTOS

I’m using ghee this time as it is a newly added ingredient in the pantry. It adds more flavour since I am not using bacon or animal fats in this dish. But you can omit the ghee and use olive oil or olive oil + butter.

Melt the ghee then cook the chopped onions until just softened.

Then add raw coleslaw mix consisting of shredded cabbage and a bit of carrot.

Add some chicken stock.

Fry briefly until the cabbage starts to wilt …

… then add red wine vinegar (pictured above) and more chicken stock. Stir through to mix well.

Then cover with lid to simmer & braise for a few minutes.

Taste test that the cabbage is softened to liking. If not, you can add more stock/water and simmer a bit longer.

Season to taste (garlic salt & black pepper) before serving.

The cooked cabbage should taste savoury from the chicken stock and tangy from the red wine vinegar. It is addictive! This is great as a side dish or a topping for salad or grain bowl. The braised coleslaw mix keeps well in the fridge for a few days too, so it is ideal for meal prep.