Prep Time: 15-minutes; Cook Time: 45-mintues
Total Time: 1 hour
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 tablespoon olive oil
- 1 medium head green cabbage (about 1½ lb.), cut into 4-6 wedges
- 1 large red apple, cut into wedges
- Salt & pepper to taste
- ¼ - ½ cup chopped bacon (optional)
- ½ medium sweet onion, thinly sliced
- ¼ cup apple cider vinegar
- 1 ½ cups apple cider
- 1 tablespoon butter
- Wash your hands thoroughly with soap and warm water.
- Heat a large rimmed skillet (or dutch oven) over medium heat. Add olive oil to coat pan. Once hot, place cabbage wedges and sliced apples in skillet cut side down. Cook for 3-4 minutes until browned. Flip and cook another 3-4 minutes until both sides are browned. Transfer cabbage and apples to a serving plate.
- In the same skillet, add bacon. Cook for about 5 minutes, stirring occasionally. Add onions and a large pinch of salt (this helps the onions sweat). Cook an additional 10 minutes until onions are soft and just begin to caramelize, stirring occasionally.
- Add vinegar and scrape the bottom of the pan to deglaze the pan. Allow vinegar to reduce slightly for about 3 minutes. Add apple cider and allow liquid to come to a low boil. Place cabbage and apples back in the skillet with the apple cider. Reduce heat to medium-low and cover. Braise for about 13-15 minutes, flipping the cabbage wedges halfway through.
- Transfer braised cabbage and apples back to serving plate. Bring sauce back to a low boil and cook additional 3-5 minutes until thickened. Turn off the heat and add butter. Stir until melted and sauce is creamy. Spoon sauce over cabbage and apples. Serve warm.
- Best served fresh. Store leftovers in an airtight container for up to 3-4 days.