Braised Cabbage and Apple
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This easy to make Braised Cabbage and Apple recipe comes together in no time, is the perfect side to any chicken, pork or lamb dish and is packed with brown sugar sautéed apples and green cabbage braised in cider vinegar and spices.
Instead of making a coleslaw or steaming cabbage like I served alongside my Corned Beef the other day, I opted to experiment with items on hand in the kitchen. Sometimes these are the best recipes.
I was planning on making a house favorite for dinner, my Balsamic Roast Pork Tenderloin, and pictured the sliced pork served along side a braised cabbage of sorts. That’s how this Braised Cabbage and Apple side dish came to be.
First I was going to cube up the apple, and by all means go for it if you like, but slices worked for me and I sautéed them in butter with apple cider vinegar and some brown sugar. Opting to go the sweet and sour way for flavors…
I sliced the cabbage then and added it on top and sprinkled in some allspice and celery seeds with the kosher salt and pepper, add some water and covered it to braise and break down a bit.
I didn’t want it mushy, still crunchy a bit, but cooked. This worked and was perfect. I hope you give this Braised Cabbage and Apple recipe a try. Enjoy!
Braised Cabbage and Apple
Ingredients
- 1 small green cabbage 6 cups shredded
- 1 Granny Smith apple cored and thinly sliced
- 1 Honey Crisp apple cored and thinly sliced
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1 tsp ground black pepper (use less if desired)
- 1/4 tsp celery seed
- 1/4 tsp ground allspice
- 1/3 cup water
Instructions
- In a cast iron pan or large skillet over medium heat melt the butter. Add the sliced apples, tossing to coat and sauté for 2 minutes. Add the brown sugar and apple cider vinegar. Stir to mix in and continue cooking for 2 more minutes.
- Add the sliced cabbage, spices and carefully toss to coat. Add the water, cover with lid and simmer for 5 minutes.
- Remove lid, season to taste and drain any excess water. Serve or keep warm, covered with aluminum foil in a casserole dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good and a nice departure from how I usually fix cabbage. I thought the 1 tsp pepper would be too much but I went for it — and I was right, it was way too much for me. Maybe because I used a fine ground black pepper? I will make again with 1/2 tsp pepper.
Excellent, thanks for the feedback Melissa!
Perfect for our Oktoberfest supper w brats! My 87 yo said they used to eat seeet/sour cabbage growing up with braised all day pork shoulder. I’ll be trying that next. Thanks!
Excellent, enjoy Aletta!
Made this tonight and was skeptical 🤨….but it turned out delicious! Even my 11 year went back for seconds. I have already shared and plan to put this in rotation. I was unplanned on the meat to place with it so I thawed some shrimp and sautéed in some of the juice that I dipped out of the cabbage pan and added a few shakes of onion and ginger powder to it with a couple dashes of soy sauce. It turned out very good! So glad I subscribe to your blog. Thank you!
Awesome, so happy you enjoyed this one Sara. Thanks for coming back to let me know, too. 🙂
Again many thanks for another great vegetable recipe.
Anytime, thanks so much Palmera! It’s great as a side dish for any dinner. I love it it as a leftover, too. 🙂