This recipe first appeared on A Cook and Her Books blogspot in January 2012.
Apples get to be the star of the show, no matter how you use them. They lend subtle sweetness and heft to Mulligatawny soup and offer a tart counterpoint in my Slaw with Apples and Pecans. Here, they lend soft sweetness in a comforting side dish of cooked cabbage.
The warm version of cabbage and apples is this braised dish, adapted from David Tanis’ excellent cookbook “Heart of the Artichoke” (Artisan Books, 2010). The apple is peeled and cooked with cabbage and onions, melting into tender savoriness.
Braised Cabbage with Apple and Pecans Recipe
adapted from “Heart of the Artichoke” by David Tanis (Artisan Books, 2010)
1 onion, thinly sliced
2 tablespoons butter
Salt and pepper to taste
1 tablespoon sugar
1 to 2 tablespoons cider vinegar or red wine vinegar
1/2 head green cabbage, sliced into 1/2″ ribbons
1 crisp and sweet apple such as Pinata or Granny Smith, peeled and cut into chunks
1 cup low-salt chicken or vegetable broth, homemade preferred
1/4 cup chopped pecans, toasted
1. In a large skillet over medium heat, melt butter. Add the onions and salt and pepper and cook until wilted, about 5 minutes.Add the sugar and vinegar and stir. Add the apple chunks.
2. Add the cabbage gradually, gently salting with each addition. Add the broth and bring the mixture to a simmer. Reduce heat, cover the pan and let cook for about 30 minutes, checking regularly. Dish is ready when cabbage and apples are tender and flavorful. When ready to serve, garnish with toasted pecans. Store leftovers in a covered container in the refrigerator.