Braised Coleslaw Mix in Red Wine Vinegar
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.
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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.
Braised Coleslaw in Red Wine Vinegar
The braised coleslaw cabbage keeps well in the fridge, covered, for up to 5 days. Reheat on the microwave to warm it up before serving. You can plan to cook more at a go if you intend it for meal prep.
Check out the step-by-step photos on the previous page.
Ingredients:
- 200g coleslaw mix (or 160g shredded white/green cabbage, 30g red cabbage & 10g carrot)
- 1 tbsp ghee (or use 1 tbsp olive oil)
- half white onion finely chopped
- 50g+ 50g rich chicken stock divided; top up with more stock/water if needed
- 1 tbsp red wine vinegar
- garlic salt or salt to taste
- freshly cracked black pepper to taste
Directions:
- Cook onions. Heat ghee (or olive oil) and cook onions until they start to soften.
- Add shredded coleslaw cabbage, 50ml chicken stock. Fry briefly until the cabbage starts to wilt. Then add the red wine vinegar and the remaining chicken stock. Stir to mix well, cover with lid and simmer for about 5 minutes.
- Finish up cooking. Test that the cabbage is softened to liking. Add more chicken stock if needed. Season with garlic salt and black pepper. Serve as a side dish to any dish or a salad/grain bowl topping.
Cooking Note(s):
- You can use a pre-packed coleslaw mix or shred your own cabbage by using a cabbage peeler, mandolin or by knife.
- For best results, use a rich chicken stock for this dish so that the cabbage absorbs the richness of the broth and require minimal seasonings. I usually use either Heinz chicken broth or Swanson clear chicken broth.