Last week I gave you my recipe for Mustard and Brown Sugar Baked Corned Beef. Wasn’t that a goodie? But if you ditch the boiling method and go for baked for your corned beef this year, how the heck are you gonna get all that cabbage cooked? Well, worry not, my friends, you know I wouldn’t leave you hangin’ without a deliciously unexpected way to prepare a Saint Patty’s Day side. I give you Braised Cabbage and Apples.
This is a recipe I created back in September after our annual apple picking extravaganza. As usual, we came home with one too many apples and I was looking for a more savory way to prepare them, one that would offset all of the baking I was doing at the time. I had a head of cabbage in my fridge that needed cooking so I decided to braise it up with a bunch of thinly sliced apples and before you know it, I had a winning side perfect for any day of the week but particularily great for Saint Patrick’s Day.
This is NOT your mama’s cabbage. Sightly sweet and a little tart, this side is one that will stand up beautifully to any roasted meat but is particularly delicious with my Mustard and Brown Sugar Baked Corned Beef. It’s super simple to make and can be made the night before. Enjoy!
Braised Cabbage and Apples
4 tablespoons, unsalted butter
1 medium red onion, thinly sliced
1 head of cabbage, core removed and thinly shredded
2 apples (Gala or Fuji are my favorites), shredded
1/2 cup red wine or apple cider vinegar
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons, brown sugar
1 cup water , chicken or vegetable stock
1. Melt butter large pot over medium heat. Saute onion in butter until it begins to softened, about 3 minutes. Add in cabbage, apples, vinegar, salt, pepper, brown sugar and stock. Stir to coat ingredients in melted butter. Cover pot with lid and reduce heat to low. Note: If water/stock evaporates too quickly, add a 1/4 cup of water to the pot. Cook for 1 hour.