Savory with a bit of sweet and sour, this cabbage goes great with roasted pork, poultry and fish, boiled or smashed potatoes, cheese quiche or grilled cheese sandwiches.
Ingredients
- 2 cups fresh cider
- 1 medium onion
- 3 tablespoons olive oil or butter
- 1½–2 pounds cabbage
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 apples
- pinch of ground clove
- 2 tablespoons cider vinegar
- ½ cup cooked chestnuts or pecans
- optional: ½ teaspoon mustard seed or caraway seed
Preparation
Put cider in a saucepan and simmer until reduced to about a cup. Slice onion and cook with oil in a large sauté pan until softened. Slice cabbage and add to pan with salt and pepper and cook for about 5 minutes, turning and stirring to heat everything. Add the reduced cider, cover pan and cook over medium-low heat, stirring occasionally until tender, about 25 minutes.
Cut up apple and add to the pan along with ground clove, vinegar, nuts and mustard or caraway seeds, if using. Cook, uncovered, to allow extra liquid to evaporate. Adjust to taste for salt and sweet. Serve warm or room temperature.
