Red cabbage is a gorgeous vegetable bursting with the cancer fighting nutrients that all cruciferous vegetables possess, and then some. It’s great shredded into salads and slaws but to my mind it’s best slow cooked. This lovely sweet and sour Apple Cider Braised Cabbage dish is a great version of the German classic. Braised in wedges, it turns a delicious everyday side into a something special, with no extra work. Looks good, tastes good and is very good for our health. Not too much more you could ask for!
1. Heat a large sauté pan on medium high heat and add the vegetable oil.
2. Working in batches, sear the wedges of cabbage on both sides until lightly browned, about 3 to 5 minutes per side. Once the cabbage is seared, remove it from the pan and reserve.
3. Add the shallots, sage, apple cider, and honey to the pan. Bring the cider to a simmer and stir to combine. Season with salt and reduce the heat to medium low.
4. Add the cabbage back to the pan, arranging the wedges so they fit neatly into the pan. Cover and cook for about 15 minutes, or until cabbage is soft.
5. Serve two pieces of cabbage with a generous amount of pan sauce and garnish with chopped chives.
James Capone, Drexel Food Lab
Be the first to leave a review.