Cider-Braised Cabbage

Cider-Braised Cabbage 150 Author: Canadian Living Credits: Cider-Braised Cabbage 150

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 1/4 cup butter
  • 4 slices thick-cut bacon sliced crosswise 1/4 inch thick
  • 1 sweet onion thinly sliced
  • 1 red cabbage (3 lb/1.35 kg) thinly sliced
  • 1 Granny Smith apple peeled and thinly sliced
  • 1/4 cup dry hard cider
  • 2 tablespoons cider vinegar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.)

Nutritional facts Per serving: about

  • Sodium 229 mg
  • Protein 3 g
  • Calories 135.0
  • Total fat 10 g
  • Potassium 181 mg
  • Cholesterol 20 mg
  • Saturated fat 6 g
  • Total carbohydrate 9 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cider-Braised Cabbage

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