Cider-Braised Cabbage
photo by PalatablePastime
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 1 head green cabbage, quartered, cored, thinly sliced (about 2 lbs.)
- 1⁄2 cup fresh apple cider
- 2 tablespoons apple cider vinegar
- salt and pepper, to taste
directions
- Melt butter in large pot over medium-high heat. Add onion; saute until beginning to soften, about 5 minutes. Add cabbage; saute until slightly wilted, tossing frequently, about 6 minutes. Stir in apple cider. Reduce heat to medium; cover and cook until cabbage is tender, stirring occasionally, about 6 minutes. Uncover; simmer until almost all liquid in pot evaporates, about 3 minutes. Stir in vinegar. Season with salt and pepper.
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Reviews
-
The hubby and I really liked this. When I asked him what he thought the recipe, he said " It's a keeper!" I sauted some sliced smoked turkey sausage with the onions to make a one-dish-meal that is low in carbs. This is a good recipe for diabetics, as apples and apple vinegar are really good for them, as is the roughage from the cabbage. Low cal and low carb, too. A real winner.
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The cabbage came out still a little crunchy and nice. I would have liked a little more apple flavor here. I used cider and organic apple cider vinegar with the 'mother'. A little grated or thinly sliced apple here would probably be very nice and add just the right touch. The onion seemed a little too pronounced here so next time I think I will use a little less of that. Thanks for a great recipe Jackie!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!