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Close-up image of cider-braised cabbage in a bowl, showcasing the vibrant colors of red cabbage and sliced apples, garnished with fresh herbs.
Alyssa

Cider-Braised Cabbage

Braising cabbage, apples, and onions in apple cider gives these humble vegetables a lift.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Sides
Cuisine: American, German
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons ghee (or clarified butter)
  • 2 medium yellow onions (sliced thin)
  • 2 medium apples (sliced thin)
  • 1/2 teaspoon fine sea salt
  • 1 cup soft apple cider
  • 2 tablespoons apple cider vinegar
  • 1 medium red cabbage (about 18 ounces, cored and thinly sliced)

Method
 

  1. Warm the ghee in a Dutch oven or braising dish over medium-high heat. When it melts, dump in the yellow onions. Sauté for about 6 minutes until deeply fragrant, then stir in the salt, apples, and cabbage.
  2. Turn the heat down to medium, and then pour in the apple cider. Cover the pot and cook until the apples are tender and the cabbage wilts, about 10 minutes. Uncover the pot and stir in the apple cider vinegar. Cook for another 2 to 3 minutes, and then serve hot.
  3. Store leftovers in a container with a tight-fitting lid in the refrigerator for up to 3 days.

Notes

This side dish is perfect for using up autumn apples and pairs well with roasted meats.