This apple cider braised cabbage turns a few cheap staples – apples, cider, cabbage, bacon, onions – into a really lovely dish. You can serve it as a side at a dinner party or make it for two as a main course.
Winter is long, people!!! trying to make lemonade out of lemons with the selection of vegetables from the greenmarket is ROUGH. cabbage is pretty versatile, there’s a duck-fat braised version i’ll write up eventually, but here’s what i got for cabbage today. adapted from food and wine!Print
winter vegetables as a main course
- 2–3 tablespoons liquid cooking fat (i used extra-virgin olive oil)
- 1 additional tablespoon of solid cooking fat (i used ghee)
- One big head of green cabbage, cut through the core into quarter wedges
- 3 slices of (whole30 compliant) chopped bacon
- 1 medium onion, halved through the core and thinly sliced lengthwise
- Salt & pepper
- 1/2 cup apple cider vinegar
- 2 cups 100%, no sugar added apple juice
- heat the olive oil until shimmering in a large skiller. add the cabbage wedges cut side down and cook 3-4 min each side, turning ONCE. remove and set aside.
- cook the bacon until rendered but not crisp, about 5 minutes.
- add the onion and some salt and cook until softened and just starting to carmelize. Like 5-10 min.
- stir in the vinegar and simmer over moderately high heat until reduced by half. add the apple juice and stir to combine.
- take the cabbage that’s been resting and put back in the skillet; cover and braise over moderately low heat, turning once, until tender, about 20-30 minutes. (It should be past al dente, soft and tender is the ideal) Using tongs+spatula, transfer the cabbage to a platter and cover w/ foil.
- reduce the remaining liquids/onion/bacon in the skillet, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the ghee/butter. season the sauce with salt and pepper; spoon over the braised cabbage and serve.