Cider-Braised Cabbage Recipe

Apple Cider-Braised Cabbage

5.0

(3,850)

2 Reviews

Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage wedges so they’re fruity and tangy.

Tom Colicchio

Updated on September 24, 2023

Active Time:

30 mins

Total Time:

1 hr

Yield:

4 to 6 servings

Frequently asked questions

Is there a difference between red cabbage and green cabbage?

Aside from their hue, there's not much distinction between red and green cabbage, so they can be used interchangeably. Both have a mildly peppery flavor and dense, crisp leaves that cook beautifully in a braise, though red does come out a bit ahead of green in terms of nutritional profile.

What does it mean to braise vegetables?

Whether it's meat or vegetables, braising means the same thing. First, the food is browned in fat, then liquid gets added, the vessel is covered, and everything cooks slowly as a combination of roasting and steaming. Compared to stewing, only about a third of the amount of liquid is used (not enough to fully submerge what's being cooked).

Notes from the Food & Wine Test Kitchen

This cider-braised cabbage recipe is super versatile: You can make it with red cabbage instead of green and serve it with a huge array of proteins, from seared scallops or fish to roast pork or chicken. If you'd like to get a head start, the cabbage can be prepared through Step 2 and refrigerated overnight in the braising liquid. Let return to room temperature before finishing.

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Ingredients

2 tablespoons extra-virgin olive oil
1 (1 1/2-pound) head of green cabbage, cut through the core into 6 wedges
1/2 cup chopped bacon (2 ounces)
1 medium onion, halved through the core and thinly sliced lengthwise
Kosher salt
1/2 cup apple cider vinegar
2 cups apple cider
1 tablespoon unsalted butter
Freshly ground black pepper

Directions

In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.
Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover, and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.
Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.