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Braised Cabbage with Apples and Onions

Braised Cabbage with Apples and Onions

This simple preparation is one of the longest running supporting players in my cast of old reliable recipes, and it never fails to bring in compliments and praise. It's especially popular when paired with roast pork, as you might imagine.  I know that some people think they don't like cabbage in any form, but these people ususally become the biggest fans of this dish!

Braised Cabbage with Apples and Onions

Serves 4.

1/2 medium head cabbage
1 medium onion, peeled and sliced veritcally into crescents
1 T olive oil
1 Granny Smith apple
2 T butter
3 T white vinegar
2 T grape or currant jelly
salt, hot sauce to taste

Remove outer leaves and core from the cabbage and cut vertically in thin slices. Cut those slices crosswise two or three times to produce shreds in the neighborhood of 1/4" x 2-1/2." Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the vinegar and top with the butter. Bake, tightly covered, about an hour in a 325º oven. Stir the contents of the pot once about halfway through the cooking. The cabbage should be thoroughly cooked when done, with no hint of crunchiness.

Peel, core and grate the apple through the large holes on a box grater. When the cabbage is finished cooking, stir in the shredded apple and jelly and correct seasoning. Allow to rest, covered tightly, about 10 minutes and then give the mixture one big stir before serving.


1. Make ahead. The flavor only improves if it's made the day before.

2. Microwave. This can also be done in the microwave. Place in a microwave-safe bowl and cover tightly with plastic wrap and microwave on high for 20 - 30 minutes, depending on the power or your machine. Stir when half finished. When cooking is completed, add the apple and jelly and allow to rest, covered tightly, as directed above.

3. Related recipe. This dish is a close relative of my Ginger-Steamed Cabbage with Little Dried Shrimp, which has an Asian heritage, but the longer, slower cooking gives the braised cabbage a slightly different texture and a more complete melding of the flavors of the onion, vinegar and cabbage. Both are big favorites around here.

4. Leftovers. If you have any left over (and I sometimes make a double recipe just because I like to have it in the house) this makes a nice addition to a salad or garnish for a bowl of soup. It also tucks nicely between the layers of that roast pork sandwich made from leftovers (one of my all-time favorites), or as a topping to add interest to a low-calorie rice cake snack.


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Stephen, there is a recipe in Lewis & Scott's "Gift of Southern Cooking" for cabbage braised in bacon fat that you might enjoy. The cabbage has an entirely, non-cabbage taste at the end of the braise.

Yes, well, bacon fat beats butter every time! Thanks Neil...

I'm with you on the bacon fat, Stephen! Although I'll take butter as well ...

Great photo and recipe!

Wow. This sounds so interesting. I love cabbage prepared this way, especially with pork, as you suggested. I am very intrigued by the addition of the current jelly and hot sauce. I'm going to have try this out.

Great comfey winter food. Miam!

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