Cider-braised Cabbage and Apples
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Cook time: 
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Serves: Serves about 6
I typically serve Cider-braised Cabbage and Apples in the autumn and winter when these foods are available in abundance. I often pair the dish with broiled sausage and roasted root vegetables with fresh herbs. This recipe calls for ghee (clarified butter popular in Indian cooking, that is available here, though you can substitute pasture-raised lard (available here).
  • 2 tablespoons ghee (available here) or pastured lard (available here)
  • 2 medium yellow onions, peeled and sliced thin
  • 2 medium apples, cored and sliced thin
  • 1 medium head cabbage, outer leaves removed, cored and chopped
  • 1½ cups sweet apple cider
  • 1 bay leaf
  • ½ teaspoon unrefined sea salt
  • 2 tablespoons apple cider vinegar
  1. Melt the ghee in a large (12-inch) skillet over moderately high heat, then toss in sliced onion. Fry until translucent and a bit caramelized at the edges, 6 to 8 minutes. Stir in apples and fry until fragrant, a further 2 to 3 minutes.
  2. Reduce heat to medium, toss in chopped cabbage, stir well to bring the apples and onions to the surface, and cook for about 5 minutes.
  3. Pour cider into the cabbage and apples, and toss in the bay leaf. Simmer, uncovered, for 30 to 35 minutes or until the cabbage and apples are soften and the liquid is largely evaporated.
  4. Sprinkle the dish with sea salt and stir in the apple cider vinegar. Continue cooking over medium heat for a further 2 to 3 minutes, then serve.
Recipe by Nourished Kitchen at