Apple Cider-Braised Cabbage with Thyme & Caraway
Cabbage goes well with apples and pork, so this cabbage braised in apple cider was a natural to go with the roast pork with sage & apples. The recipe is from Best American Side Dishes
I used red cabbage rather than green this time and found it works just as well. It’s a simple recipe, but the cider, diced Granny Smith apple, thyme, and caraway seeds add a wonderful mix of flavor to the leafy vegetable. I doubled the recipe (cooked the whole head of cabbage rather than half) as I was cooking for a bunch of hungry people who like to get their nutrients and stuff. If you do cook the whole head, just add it in bunches to the pan so it can wilt and make room for the rest. Unless of course you have a huge sauté pan that I don’t know about.
Sautéeing the Granny Smith
We all know how bad cabbage can taste if not prepared well. So show the poor thing a bit of love.
Heat & Knives
The Recipe
Source: Best American Side Dishes
2 tablespoons unsalted butter
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
½ cup apple cider or juice
1 teaspoon minced fresh thyme leaves
1 teaspoon caraway seeds
½ medium heat (1 pound) green cabbage, shredded
salt and ground pepper
Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the apple and cook until it just begins to brown, about 5 minutes. Add the cider, thyme, and caraway seeds and simmer until the cider is slightly reduced, about 3 minutes. Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes. Season with salt and pepper to taste. Serve immediately.
