Nothing fills the kitchen with a delicious aroma like a big pot of braised… cabbage? Stay with me friends. Between the apples and the cider vinegar this dish actually smells pretty great, but it tastes even better so turn your cabbage into something besides slaw (love you slaw.) for once and give it a try!
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6-8 servings
· 3 tablespoons unsalted butter
· 1 garlic clove, peeled and smashed
· 1 medium green cabbage (about 2 pounds), chopped into 1 ½ inch pieces
· 1 large firm apple (gala, fuji, granny…), diced
· ½ cup apple cider or pure juice (more Simply Apple, less Motts)
· ½ teaspoon caraway seeds
· 2 whole allspice berries
· 2 tablespoons apple cider vinegar
· kosher salt and fresh cracked pepper
· 1 large firm apple
· ¼ cup water
Southerners don’t tend to turn out a lot of braised cabbage (collards are a different story) so this is a newer found dish for me, but I am already a huge fan. Husband’s family is about 197th generation Kentuckian, but some generation from way back was totally Irish so while this is not a super traditional Irish cabbage, it is still a little connection to his deep, deep, super deep roots. Also, it’s St. Patrick’s day and delicious, so why not?
Start by prepping your cabbage and apple. Since we are braising, you don’t want your cabbage too dainty or it will lose all of its texture while it cooks so cut the cabbage in half through the core, remove the core, and then cut into 1-1 ½ inch wedges. From there slice your wedges into chunks, giving you about 1 ½ inch pieces of cabbage to work with. Next, core, and chop your apple into ½ inch pieces. I left the skin on my apple because ain’t nobody got time for that, but feel free to peel.
First, melt your butter in a large dutch oven over medium heat until it begins to brown. Add in the smashed garlic clove and cook for 1 minute. Throw in the cabbage, diced apple, and apple cider. Next, lightly crush your allspice berries to release the flavor and throw those in along with the caraway seeds, one teaspoon of salt and about a half teaspoon of fresh cracked pepper. Everybody in!
It looks like a lot of cabbage now, but just wait… it shrinks! Cover and cook, stirring occasionally for 15-20 minutes until your cabbage is tender. Stir in the apple cider vinegar and continue cooking for 3-5 more minutes until most of the liquid has evaporated. Re-season to taste with salt and pepper.
The dish is pretty tasty at this point, so if your taste buds are happy, jump ship and dig in! After playing around with it a little though, I kept feeling like I wanted something fresh to liven things up after all that cooking. That being said, if you want to join me on the next level, purée a second apple (peeled, cored, and chopped) with ¼ cup of water and stir the purée into the cooked cabbage mixture. The perfect punch of freshness, am I right? Remove from heat and serve warm.
If you have plenty of apples but no cider, puree another peeled apple with ½ cup of water and use that as your braising liquid.
Daylight savings is the worst.
Let’s Recap Y’all
Braised Cabbage with Apples
- 3 tablespoons unsalted butter
- 1 garlic clove, peeled and smashed
- 1 medium green cabbage (about 2 pounds), chopped into 1 ½ inch pieces
- 1 large firm apple, diced
- ½ cup apple cider or pure juice
- ½ teaspoon caraway seeds
- 2 whole allspice berries
- 2 tablespoons apple cider vinegar
- kosher salt and fresh cracked pepper to taste
- 1 large firm apple, chopped
- ¼ cup water
- Heat butter in a large dutch oven over medium heat. Once the butter begins to brown add the garlic clove and cook for 1 minute.
- Add cabbage, apple cider, diced apple, caraway, allspice, 1 teaspoon of salt and 1/2 teaspoon pepper.
- Cover and cook, stirring occasionally, for 15-20 minutes until the cabbage is tender.
- Stir in the vinegar and cook, uncovered, until most of the liquid has evaporated, 3-5 minutes.
- Purée the remaining apple with 1/4 cup of water until smooth. Stir into cabbage mixture and remove from heat. Reseason to taste with salt and pepper.
- Serve warm.