Braised Cabbage with Apples Recipe

Last week, I shared a that featured apples. This week, I have the warm version of cabbage and apples, a braised dish, adapted from David Tanis' excellent cookbook "Heart of the Artichoke" (Artisan Books, 2010). The apple is peeled and cooked with cabbage and onions, melting into tender savoriness.

Braised Cabbage with Apple and Pecans

adapted from "Heart of the Artichoke" by David Tanis (Artisan Books, 2010)

1 onion, thinly sliced
2 tablespoons butter
Salt and pepper to taste
1 tablespoon sugar
1 to 2 tablespoons cider vinegar or red wine vinegar
 1/2 head green cabbage, sliced into 1/2" ribbons
1 crisp and sweet apple such as Pinata, peeled and cut into chunks
1 cup low-salt chicken or vegetable broth, homemade preferred
1/4 cup chopped pecans, toasted

1. In a large skillet over medium heat, melt butter. Add the onions and salt and pepper and cook until wilted, about 5 minutes.Add the sugar and vinegar and stir. Add the apple chunks.

2. Add the cabbage gradually, gently salting with each addition. Add the broth and bring the mixture to a simmer. Reduce heat, cover the pan and let cook for about 30 minutes, checking regularly. Dish is ready when cabbage and apples are tender and flavorful. When ready to serve, garnish with toasted pecans.

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