Braised Cabbage
Apples, Caraway, Cream
A Boat, A Whale & A Walrus: Menus and Stories by Renee Erickson with Jess Thomson
1/4 cup (1/2 stick) unsalted butter
1 (2-to 2 1/2 pound) savoy cabbage, quartered, cored, and sliced into 1/4-inch ribbons
2 sweet-tart apples, such as Honeycrisp, peeled, halved, cored, and thinly sliced
1 tablespoon toasted caraway seeds
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
Freshly ground black pepper, for seasoning
1 bottle dry hard cider
1 cup heavy cream
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the cabbage, apples, caraway seeds, 1 tablespoon of the salt, red pepper flakes, and pepper to taste, and stir to combine. (If there's too much cabbage for your pot, wait a few minutes; the cabbage will shrink as it cooks and you'll be able to add more eventually.) Cover the pot and cook for a few minutes, until the cabbage begins to soften. Add the cider, stir to combine, and bring to a boil. Reduce the heat and cook at a bare bubble for 1 1/2 hours. (The cabbage can be cooked up to this point, removed from the heat, and left at room temperature for up to 4 hours.)
About 15 minutes before serving, stir in the cream. Simmer on low heat until the liquid has thickened a bit, about 10 minutes, then season to taste with additional salt, if necessary. Serve hot.
Serves 8
This dish goes perfectly with pork. In fact I chopped up leftover Thanksgiving ham and added it to the pot. I guess I made a stew after all.
Apples, Caraway, Cream
A Boat, A Whale & A Walrus: Menus and Stories by Renee Erickson with Jess Thomson
1/4 cup (1/2 stick) unsalted butter
1 (2-to 2 1/2 pound) savoy cabbage, quartered, cored, and sliced into 1/4-inch ribbons
2 sweet-tart apples, such as Honeycrisp, peeled, halved, cored, and thinly sliced
1 tablespoon toasted caraway seeds
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
Freshly ground black pepper, for seasoning
1 bottle dry hard cider
1 cup heavy cream
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the cabbage, apples, caraway seeds, 1 tablespoon of the salt, red pepper flakes, and pepper to taste, and stir to combine. (If there's too much cabbage for your pot, wait a few minutes; the cabbage will shrink as it cooks and you'll be able to add more eventually.) Cover the pot and cook for a few minutes, until the cabbage begins to soften. Add the cider, stir to combine, and bring to a boil. Reduce the heat and cook at a bare bubble for 1 1/2 hours. (The cabbage can be cooked up to this point, removed from the heat, and left at room temperature for up to 4 hours.)
About 15 minutes before serving, stir in the cream. Simmer on low heat until the liquid has thickened a bit, about 10 minutes, then season to taste with additional salt, if necessary. Serve hot.
Serves 8
This dish goes perfectly with pork. In fact I chopped up leftover Thanksgiving ham and added it to the pot. I guess I made a stew after all.