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Tips for braising cabbage
Cider-Braised Cabbage Recipe
Braising cabbage and onions in apple cider gives these humble vegetables a lift, while a spoonful of caraway lends a little brightness. Look for tart cooking apples when making this dish. Granny Smith, Gravenstein, and Bramley apples work well. This is excellent served alongside roasted pork, or as an accompaniment to slow-baked beans and brown bread.
Servings: 6 servings
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Ingredients
- 2 tablespoons ghee (or clarified butter)
- 1 tablespoon caraway seeds
- 2 medium onions (sliced thin)
- 2 medium apples (sliced thin)
- ½ teaspoon finely ground real salt
- 1 cup soft apple cider
- 2 tablespooons raw apple cider vinegar
Equipment
Instructions
- Warm the ghee in a Dutch oven or braising dish over medium-high heat . When it melts, toss in the caraway seeds and toast them until fragrant - about 2 minutes. Next, dump the yellow onions into the ghee. Sauté the them for about 6 minutes, until deeply fragrant, and then stir in the salt, apples, and cabbage.
- Turn the heat down to medium, and then pour in the apple cider. Cover the pot and cook until the apples are tender and the cabbage wilts, about 10 minutes. Uncover the pot and stir in the apple cider vinegar. Cook for another 2 to 3 minutes, and then serve hot.
- Store leftovers in a container with a tight-fitting lid in the refrigerator for up to 5 days.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Amanda R. says
This dish is really tasty and pretty simple to make. Perfect for one of the first cool fall days. And still enjoy re-reading the article.
April says
We make this every year at Thanksgiving. I use red cabbage because it’s a family holiday tradition that I try to keep alive. It’s truly delicious!
Lauren @ Meathead says
What a magical celebration & in the US, no less! Elated to see that the connection with seasonal rhythms--fasting & feasting (!)--is still strong in some American communities.
Meinhilde says
Your writing is so lovely!
Danna says
So beautifully told! I want to come and kiss the green man and dance by the fire! I can not wait to try this recipe! Thanks!
Rose | The Clean Dish says
This makes me so homesick for Germany! The harvest fest sounds magical. I can't wait to try this recipe and share it with friends and family!
Lindsey says
Great to know you celebrate like this over the pond! It's great feeling connected with ancient history, isn't it? This is very similar to how we celebrate in the UK (well, I can only speak for rural south England). We have a green Man, a may day pole with ribbons, flower and feather wreaths, drinking from 6am and Morris dancers to celebrate the start of summer on May Day. In autumn, how people celebrate harvest varies from family to family. Generally, we reap any fruit and vegetables we grow, cook stews and pies (meat as well as fruit ones), make baked apples and toffee apples, give spare food to charity, make mulled wine and cider, and light our fireplaces (for those who still have them). There's also bonfire night/fireworks night/guy fawkes night (same thing, different names), which although it commemorates a historic political act, has pagan origins in its celebration of fire and light. And then Christmas!! I love the changing of the seasons 🙂