{"id":11178,"date":"2014-02-20T00:29:00","date_gmt":"2014-02-20T08:29:00","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=11178"},"modified":"2025-09-30T12:31:35","modified_gmt":"2025-09-30T19:31:35","slug":"cider-braised-cabbage","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/cider-braised-cabbage\/","title":{"rendered":"Cider-Braised Cabbage"},"content":{"rendered":"\n

Years ago, when I catered farm-to-table dinners, I served Cider-braised Cabbage<\/strong> in the autumn and winter. Sometimes, those dinners would draw hundreds of people. Now? I make it for my family on chilly winter nights.<\/p>\n\n\n\n

It's humble food but glorious, too. You can usually find cabbage, apples, and onions at the grocery store at affordable prices. They last a long time in the fridge, too - making them a great choice when your budget's tight. They're also nutritious. <\/p>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Cabbage and apples are budget-friendly<\/strong>. They're consistently some of the most affordable items - especially if you buy them in season.<\/p>\n\n\n\n

It's a homey recipe<\/strong> - easy to cook, nourishing and delicious.<\/p>\n\n\n\n

Red cabbage is super nutritious<\/strong>. It's packed with micronutrients like anthocyanins that help keep your cells healthy.<\/p>\n<\/div><\/div>\n\n\n\n

Ingredients + Substitutions<\/h2>\n\n\n\n

Cabbage<\/strong> makes up the bulk of this side dish. I prefer red cabbage for its beautiful, vivid color, but white and green cabbage work, too. Savoy cabbage is also a good fit but takes less time than red cabbage.<\/p>\n\n\n\n

Yellow onions<\/strong> give the recipe a savory-sweet element. You can use shallots in a pinch.<\/p>\n\n\n\n

Apples<\/strong> add sweetness. Tart apples, such as Granny Smith or Gravenstein, work best. <\/p>\n\n\n\n

Apple cider<\/strong> softens and sweetens the cabbage as it cooks, making it deliciously tender. I typically use soft apple cider (the cloudy kind you find in the refrigerated section), but you can also use hard apple cider or apple juice in a pinch.<\/p>\n\n\n\n

Apple cider vinegar<\/strong> adds much-needed acidity. It balances the bitter vegetal notes of cabbage and the sweetness of apple cider and apples.<\/p>\n\n\n\n

Ghee<\/strong> is my go-to cooking fat for making braised cabbage. I like its nutty, creamy undertones. Bacon fat also works well, but you could use olive oil or cold-pressed sunflower oil.<\/p>\n\n\n

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4.8<\/span> from 5<\/span> votes<\/div><\/div>\n
6<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Cider-Braised Cabbage Recipe<\/h2>\n
Braising cabbage, apples and onions in apple cider gives these humble vegetables a lift.<\/span><\/div>\n
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Ingredients<\/h3>