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.
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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.
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