Fall weather usually means soups and crock pot recipes, obviously, but I also like a nice braised dish as well. I always make my own homemade chicken stock and that makes braising even more exciting and the recipe even more rich! This recipe is warm and hearty, a delicate balance of savory/sweet, and has perfect texture.
Domestocrat’s Savory Apple Cabbage (yields 6 servings)
1 tsp. EVOO
1/2 yellow onion, thinly sliced
3.5 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
2 granny smith apples, cubed
3 cups chicken stock
1/4 cup apple cider vinegar
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
Over medium low heat, cook the sliced onion and EVOO in a large saute pan until soft and brown. When finished, removed from the pan.
In the same pan, add the cabbage and chicken stock. Cook for 5 minutes over medium-high heat until the stock is simmering.
Then add the apple cider vinegar, apples, and spices.
Cook over medium-low heat for 10 minutes with the lid on – stirring occasionally.
After 10 minutes, remove the lid and cook until the remaining liquid has cooked off/absorbed into the cabbage (roughly another 10 minutes). You can see the difference in the liquid in the bottom lower right in these pictures
This savory apple cabbage is just that – savory but with a light sweetness from the apples. The apple cider vinegar is a really nice compliment to that flavor with a bit of a bite. The cabbage stands up to all the braising – it’s not mushy and maintains a firm, but al dente, texture. I prefer this cabbage in a savory application, like with a sausage and quinoa as you can see below. It would work with kebabs, pulled pork, burgers, cold on a green salad…the possibilities are endless!
Domestocrat 