Cider Braised Red Cabbage and Apples

  • 1 medium head red cabbage
  • 2 cups apple cider
  • 1 TB fresh thyme, chopped
  • 3 apples, cored and thickly sliced (tart-sweet apples like granny smiths or cortlands are best)
  • 2 TB apple cider vinegar
  • Kosher salt and fresh cracked black pepper, to taste

This cool-weather dish is stunning to look at and equally enjoyable to eat!  Make it part of a complete meal with some hearty whole wheat bread and a kale salad.  Non-vegetarians could also consider adding some of our house-made venison cranberry sausage!

Prepare the cabbage by cutting the head into quarters.  Remove the tough outer leaves and remove the core by placing each wedge on its side and slicing at a diagonal.   Slice the cabbage leaves into thin ribbons (about 1/8″ thick).  In a large pot, bring the cider to a boil and reduce by half.  Add the thyme and cabbage.  Cover the pot and reduce heat to low.  Cook for about 10 minutes, then use a pair of tongs to turn the cabbage over in the pot.  Return cover and continue to cook, turning with tongs regularly in 10-minute intervals.  Cook for about 30 minutes or until the cabbage is tender and bright purple.  When cabbage is cooked, add the apples and cider vinegar.  Mix well and replace the lid, allowing it to cook only 3-5 minutes more until apples are tender but not falling apart.  Season with salt and pepper to taste and serve.