Cider-Braised Cabbage
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Cider-Braised Cabbage
Photography by Edward Pond
- Preparation time: 35 minutes
- Total time : 1-1/4 hours
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 135135 cal |
| pro | 3 g3g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 9 g9g carb |
| fibre | 2 g2g fibre |
| chol | 20 mg20mg chol |
| sodium | 229 mg229mg sodium |
| potassium | 181 mg181mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 33 iron |
| vit A | 55 vit A |
| vit C | 3838 vit C |
| folate | 1313 folate |
If you are unable to find any hard apple cider, which contains alcohol, try a late-harvest wine or regular apple cider, adding 1 tbsp more cider vinegar to the recipe.
Ingredients
- 1/4 cup butter 1/4 cup butter
- 4 slices thick-cut bacon , sliced crosswise 1/4 inch thick4 slices thick-cut bacon, sliced crosswise 1/4 inch thick
- 1 sweet onion , thinly sliced1 sweet onion, thinly sliced
- 1 red cabbage , (3 lb/1.35 kg) thinly sliced1 red cabbage, (3 lb/1.35 kg) thinly sliced
- 1 Granny Smith apple , peeled and thinly sliced1 Granny Smith apple, peeled and thinly sliced
- 1/4 cup dry hard cider 1/4 cup dry hard cider
- 2 tbsp cider vinegar 2 tbsp cider vinegar
- 1 tsp mustard seeds 1 tsp mustard seeds
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
Preparation
In large Dutch oven, melt butter over medium-high heat; cook bacon until fat begins to render, about 2 minutes.
Add onion; cook, stirring occasionally, until bacon is crispy and onion is softened, 8 to 10 minutes.
Add cabbage, apple, cider, vinegar, mustard seeds, salt and pepper; cook over medium heat until cabbage is slightly wilted, 5 to 7 minutes.
Cover and reduce heat to low; cook, stirring occasionally, until apple and cabbage are tender and almost no liquid remains, 40 to 50 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days. Reheat over medium heat, about 10 minutes.)
Add onion; cook, stirring occasionally, until bacon is crispy and onion is softened, 8 to 10 minutes.
Add cabbage, apple, cider, vinegar, mustard seeds, salt and pepper; cook over medium heat until cabbage is slightly wilted, 5 to 7 minutes.
Cover and reduce heat to low; cook, stirring occasionally, until apple and cabbage are tender and almost no liquid remains, 40 to 50 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days. Reheat over medium heat, about 10 minutes.)
Source : Canadian Living Magazine: December 2011
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