Braised Cabbage and Apples

Braised cabbage is an easy and tasty side dish that can accompany meaty meals, adding a touch of brightness and vibrant flavours. Made with vinegar, fresh apples and a touch of apple jelly over low and slow heat, the cabbage gets infused with these flavours and turns a pretty light-yellow colour. Season to taste with salt and pepper and serve this great dish with your favourite meals. Excellent with ham or any type of pork preparation, the cabbage can be served hot or cold depending on your main. Best hot with pork loin, it makes a great cold salad with pastrami sandwiches or corned beef Reubens. Because braising requires time to achieve the perfect results, this recipe needs a little planning ahead, although the preparation itself is very short and straightforward. You need a little over 2 hours to make the best out of a tasty head of cabbage.

4 Tbsp. (2 oz) butter
1 large onion, quartered and thinly sliced
2 large tart apples, cored and cut into 1" cubes
1 head green cabbage, shredded (~ 10-12 cups)
¼ tsp. black pepper, freshly ground
½ cup apple cider vinegar
½ cup light brown sugar
¼ cup apple jelly or other fruit preserves/jam
sea salt

Melt the butter in a large saucepan or Dutch oven over medium-low heat. When the butter is hot, add onion and apple and cook, stirring, for about 7-10 minutes, or until soft.

Add cabbage, black pepper, vinegar, sugar and the jelly or preserves. Stir to mix well. Cover the pan tightly and simmer slowly over low heat for about 1-1½ hours, or until cabbage is very soft and tender.

Taste and add salt, as needed.

Cook's Notes: This basic braised cabbage is also a great base for adding other ingredients. The peppery and citrusy flavour of caraway seeds is great with the tart cabbage - simply add it alongside. For a decadent addition, cook, drain and crumble some slices of bacon and then toss with the cabbage just before serving.