Recipe: Savory Apple Cabbage

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.

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In the same pan, add the cabbage and chicken stock. Cook for 5 minutes over medium-high heat until the stock is simmering.

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Then add the apple cider vinegar, apples, and spices.

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Cook over medium-low heat for 10 minutes with the lid on – stirring occasionally.

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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

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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!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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