A few days ago it was rainy, cooler and I wanted something healthy but satisfying. I decided to try something a little out of my norm: braised cabbage. I had heard good things about braised cabbage, but wondered if it really lived up to its reputation. Braised cabbage…good? I had my doubts but this apple braised cabbage is not only good, but it’s also savory, filling and delicious without the guilt!
This dish is a mix of sweet, tangy and salty. It pairs well with pork, broiled fish and fried chicken.
Apple-Braised Cabbage
Ingredients:
- 2 tbsp olive oil
- 1 head of green cabbage, sliced into 6 wedges
- 4 slices thick-cut bacon
- 1 large onion, cut in thin slices lengthwise
- 1/2 cup apple cider vinegar
- 2 1/2 cups apple cider
- 1/2 granny smith apple, thinly sliced
- 1 tbsp butter
- Salt and pepper, to taste
Directions:
- Heat oil in a large, deep skillet over moderate heat. Add the cabbage wedges with the cut side facing down on the skillet. Cook for approximately 8 minutes, turning once during cooking time, until edges brown. Move cabbage wedges to a plate.
- Add bacon to skillet and cook for about 5 minutes until slightly cooked, but not crispy.
- Add the onion and cook until they start to soften. Drain bacon grease if desired.
- Mix in the apple cider vinegar and cook for 3 minutes, until it reduces by half.
- Add the apple cider and bring to a boil.
- Place the cabbage wedges onto the skillet, cut side down, and cover. Cook for 20 minutes, flipping to other cut side of cabbage half way through cooking time. Cabbage should be tender. Transfer cabbage to a serving platter and cover.
- Remove bacon slices from skillet and place onto wood cutting board. Once slightly cooled, bacon should be very easy to slice. Cut bacon into small pieces and place back into skillet.
- Add apple slices to skillet and boil with the sauce for 5 minutes.
- Remove skillet from heat. Mix in butter. Use a spoon to gently pour sauce, apples and onions over cabbage.
- Add salt and pepper to taste.
- Serve while warm.
Live your life joyfully so,
Ashley
