Cider Braised Cabbage Recipes

CIDER-BRAISED RED CABBAGE

Steps:

• Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.

CIDER-BRAISED CABBAGE

Steps:

• Cook 1 sliced red onion and 1 chopped peeled apple in a Dutch oven with vegetable oil over medium heat until softened, about 5 minutes. Add 1/2 head thinly sliced red cabbage, 1 cup apple cider, 3 tablespoons red wine vinegar and 1/2 teaspoon kosher salt. Simmer, stirring occasionally, until the cabbage is tender, 30 minutes.

CIDER-BRAISED CABBAGE

Steps:

• Melt butter in large pot over medium-high heat. Add onion; sauté until beginning to soften, about 5 minutes. Add cabbage; saut;eacute; 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.

CIDER-BRAISED CABBAGE

Steps:

• 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.

CIDER-BRAISED CABBAGE WEDGES

Steps:

• Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
• Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.

CIDER-BRAISED CABBAGE & LEEK HOTPOT

Steps:

• Melt the butter in a large pan, tip in the leeks and sweat for 5 mins, stirring to break up, until they soften. Stir in the cabbage, then pour over the cider. Turn up the heat and wilt the cabbage for a few mins. Season, and serve immediately.

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.