Sweet and Sour Braised Cabbage
This recipe was inspired by a Swiss red cabbage recipe I saw in Mina Stone’s cookbook ‘Lemon, Love, and Olive Oil.’ When braised, cabbage completely transforms into a sweeter, more velvety version of itself. Here, the cabbage is cooked with apple, which contributes a subtle sweetness, as well as vinegar/lemon juice, which add a hit of acidity. All those things combine into a sweet and sour flavor profile, which works so well with cabbage. This dish is great served with starchy things that will counteract the sourness, like white beans, potatoes (mashed or roasted), rice, pasta, etc.
Sweet and Sour Braised Cabbage
serves 4-6
olive oil
1 yellow onion, sliced
sea salt
1 medium cabbage, quartered and sliced
1 apple, grated
freshly ground black pepper
2 tablespoons apple cider vinegar
juice from 1 lemon
a pat of butter (I use Miyoko’s)
Heat a large skillet over medium heat. Add enough oil to coat the bottom. Add the onion, a pinch of salt, and saute for 7 minutes, until softened and translucent. Add the cabbage, apple, and plenty of pepper. Saute until the cabbage is just wilted, about 10 minutes. Add a splash of water, cover the skillet, and let cook for 15 more minutes. Add the vinegar and lemon, cover the skillet back up and cook for 10-15 more minutes, until the cabbage is very soft and velvety. Melt in the butter. Taste for salt and adjust if needed. Serve warm.
Intuitive Cooking Takeaways
Cabbage is delicious prepared like this, even without the onion, apple, and vinegar/lemon. Sometimes in the winter, when I need a simple side to accompany whatever else I’m cooking, I simply braise some cabbage.
This cabbage is delicious in risotto (here’s a similar recipe), and it’s also surprisingly good stirred into mac & cheese.