Cider Braised Cabbage

with a Brown Butter Crumb

The cabbage is, in my humble opinion, one of the most underrated of vegetables. I love eating cabbages, whether it be in the German pickled version of sauerkraut or charred on a grill and dribbled with a yogurt dressing. This recipe, of cabbage braised in cider, is one of the best I have come up with so far. Try this and you will become a fan of cabbages, even if you were not before.

Cider Braised Cabbage with a Brown Butter Crumb Recipe

(Serves About 4)

Ingredients

24 Shrimp (15-21 Count – Peeled, Tail On)

  • 1 Large Head of Green Cabbage (Cut into Quarters)

  • Salted Water (Enough to Cover the Cabbage)

  • Iced Water (Optional, Enough to Cover the Cabbage)

  • Olive Oil for Cooking

  • 1 Large White Onion (Sliced)

  • Kosher Salt (To Taste)

  • Fresh Ground Black Pepper (To Taste)

  • 4 Cloves Garlic (Minced)

  • ½ Cup Hard Cider (You Can Replace with Non-alcoholic Cider or a Dry Apple Juice)

  • ½ Cup Vegetable Stock

  • 2 Slices Bread (Made into Crumbs)

  • ¼ Cup Assorted Herbs (Thyme, Oregano, Sage, etc.)
  • 1 Stick Butter (Cut into Slices)

  • ¼ Cup Fresh Parsley (Rough Chop – For Garnish)

 

Instructions

  1. Blanche the 4 quarters of cabbage by placing them in boiling salted water for 30 seconds and then straight into a dish of iced water. The iced water treatment is optional but it will help retain the color of the cabbage in the finished dish. Set aside.

  2. Place 2 tablespoons of olive oil into a deep Dutch oven style pan.

  3. Add the onions.

  4. Season with salt and pepper, and allow to cook for 4-5 minutes.

  5. Add half of the minced garlic, and allow to cook for 1-2 minutes.

  6. Add the cider and vegetable stock.

  7. Combine well and bring to a simmer.

  8. Add the cabbages.

  9. Place a lid on the pan and simmer for 15-20 minutes.

  10. Remove the lid of the pan.

  11. In a blender, blend the breadcrumbs, the remaining minced garlic and herbs (except the parsley garnish).

  12. Season the mix with salt and pepper.

  13. On a gentle heat, melt the butter slices in a frying pan giving them a gentle whisk as they melt. 

  14. Once the butter begins to become brown and to smell slightly nutty, add the bread crumb mix. 

  15. Cook until the butter begins to fry the bread crumbs.

  16. To serve, sprinkle the breadcrumbs over the cabbages in the pan and top with a sprinkling of parsley.

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