|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 8g||29%|
|Total Sugars 35g|
|Vitamin C 71mg||355%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Braised cabbage is an easy and tasty side dish that can accompany meaty meals, adding a touch of brightness and vibrant flavors. Made with vinegar, fresh apples, and a touch of apple jelly over low and slow heat, the cabbage gets infused with these flavors and turns a pretty light yellow color. Season to taste with salt and pepper and serve this great dish with your favorite meals. Excellent with ham or any type of pork preparation, the cabbage can be served hot or cold depending on your main. Best hot with pork loin, it makes a great cold salad with pastrami sandwiches or corned beef Reubens. Because braising requires time to achieve the perfect results, this recipe needs a little planning ahead, although the preparation itself is very short and straightforward. You need a little over 2 hours to make the best out of a tasty head of cabbage.
For our recipe, you need a tart apple, and because you're going to peel it, there's no need to splurge on an organic apple, unless that's what you have around. Crisp and tangy apples are ubiquitous in American kitchens, as they make up most apple pie fillings. There are many types that come in handy when making savory dishes besides the good old Granny Smith. Northern Spy and Braeburn are also excellent choices when you're looking for the perfect texture and flavor. We recommend these because the long exposure to heat in the recipe might disintegrate other softer and sweeter apples. Other types of semi-tart apples that work include Cortland, Pink Lady, Empire, McIntosh, and Jonathan. For your cabbage, choose a green head such as Savoy or Napa, although red braised cabbage is also delicious. You want a head that's firm all around and feels heavy for its size. The outer leaves should not have patchy spots or brownish lesions.
Our basic braised cabbage is also a great base for adding other ingredients. The peppery and citrusy flavor of caraway seeds is great with the tart cabbage—simply add it alongside. For a decadent addition, cook, drain, and crumble some slices of bacon and then toss with the cabbage just before serving. The original no-bacon version is a great vegetarian dish, and you can make it vegan by using vegan margarine instead of dairy butter.
4 tablespoons (2 ounces) unsalted butter
1 large onion, quartered and thinly sliced
1 large tart apple, peeled, cored, finely diced
1/2 head cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
3 tablespoons apple cider vinegar
1/4 cup apple jelly
Kosher salt, to taste
Gather the ingredients.
Melt the butter in a large saucepan or Dutch oven over medium-low heat. When the butter is hot, add onion and apple and cook, stirring, for about 7 to 10 minutes, or until soft.
Add cabbage, black pepper, vinegar, and the preserves or jelly. Stir to mix well. Cover the pan tightly and simmer slowly over low heat for about 1 to 1 1/2 hours, or until cabbage is very soft and tender.
Taste and add salt, as needed.
- Apricot jelly is a great alternative to apple in this recipe.