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Braised Cabbage and Apples


As fall and winter set in, we are more accustom to savory dishes from root vegetables to this treasure. Slowly braised cabbage is a great accompaniment to duck, chicken, short ribs, stews, etc. The cabbage has a bright and welcoming acidity and reeks of fall with the addition of cinnamon sticks, apples and nutmeg. Enjoy this treasure all fall and into winter!!

From our kitchen to yours, Bennett


1 medium red cabbage, outer leaves removed and thinly chopped
2 honeycrisp apples, chopped
1 medium red onion, chopped
1 cup dry red wine
½ cup apple cider vinegar
3 tablespoons grass fed butter
1 tablespoon olive oil
1 tsp sea salt (add more to taste)
2 cinnamon sticks
2 tablespoons, honey (optional but balances the acidity from the vinegar)



Start by thinly chopping your cabbage (you may use a food processor to shed)
Chop your apples and onions
Add the cabbage, apples and onions to a 5 quart or large pan (Le Creuset Dutch Ovens seem to do the trick)
Slowly cook the items with butter and oil for about 5 minutes
Add the remain ingredient and cover
Continue to simmer for about 40 minutes, removing the cover for about 5 minutes to allow some of the liquid out
Remove the cinnamon sticks and use a slotted spoon to serve
Add back whatever juice from the pan using a spoon based on individual preference

Serves 4



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