But other types of cabbage? Cooked in other ways? That’s fairly new territory for us. We’re experimenting with green, purple, red and Savoy. We’re trying them raw, slaw, roasted (really? roasted? yes.) and braised, as Martha Stewart does, with the addition of caramelized apples to highlight the very subtle natural sweetness of cabbage.
Braised Cabbage with Caramelized Apples
A note from Sarah: We used half the amount of sugar in the original recipe because like, it just seemed like too much for a dish that would be naturally sweetened with apples and cabbage anyway. The dish turned out perfect for us, so we didn’t even try it with the original half cup of sugar.
serves 6 to 8
6 tablespoon unsalted butter
½ cup sugar (we used half this amount)
1¼ teaspoons coarse salt
2 medium Granny Smith or other tart, firm apples, peeled, cored, and cut into 1½-inch thick wedges
1 large onion, peeled and cut into 1½-inch thick wedges
1 small (1½-pound) red cabbage, cored and cut into 1½-inch thick wedges through the core
¾ cup apple cider vinegar
¾ cup water
Melt butter in a medium stock pot or Dutch oven (at least 11 inches in diameter) over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat he apples and onions, about 10 minutes.
Add cabbage, vinegar, and water, Bring to just under a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. (If necessary, remove lid in the last five minutes and cook uncovered to reduce liquid to desired consistency; most of the apples will disintegrate.)
Transfer cabbage and apples to a bowl and serve immediately.