a warm hug in cabbage form: stove-top braised green cabbage with apples
I’ve been running my own web design business for nearly 10 years and I still never get used to the slow times. This past spring and summer were slower than it had been in years and it got me a little freaked out. While I love roller coasters at the amusement park, living one in my work-life always makes me anxious. I’m not an easy relaxer. I don’t chill out. So when September hit us with work that won’t stop until early 2014, it’s hectic & busy but I’m in my element.
I like to be busy so that’s why I like meals like this that just seem to do all the magic with very little input from me. Sure, I sliced onions and cabbage and diced up a carrot and a jalepeno pepper, but the meal pretty much cooked itself. Braising is a wonderful thing. Slow, low heat and an hour later, dinner is served.
The night I made this, I was really craving another braised cabbage dish. But that dish takes 2 hours in the oven. I wanted something quicker. But not as quick as this dish where the cabbage retains a bit of bite. Nope, what I was looking for was pure comfort, a warm hug in cabbage form. So instead of braising cabbage for 2 hours in the oven, I braised it on the stovetop for just under an hour.
I threw in an apple for some sweetness and a jalepeno to add heat, but all the flavour and richness of the original dish are present. Cabbage success!
I wasn’t sure how my husband would react to the dish. Unlike me, braised cabbage isn’t something he craves. So I served it with boiled potatoes and threw an egg on top because a runny yolk always makes for a successful dinner. Leftovers were served with grated cheese and hot sauce and it was equally delicious.
elsewhere: If you’re looking for another hearty, simple autumnal dish, head over to Poppytalk where I guest post a recipe for an autumn vegetable & apple hash. And yes, there’s a fried egg on top too!
stove-top braised green cabbage with apples
2 T olive oil
1 yellow onion, diced
1 jalepeno pepper, seeds removed & minced
1 large carrot, diced
1 small head of cabbage, finely sliced (I used napa, but any old green cabbage will do)
1/4 – 1/2 c chicken or vegetable stock
2 apples, cored & sliced (I used Mac Spurs)
1 T apple cider vinegar
kosher salt
to serve: hot sauce, fried egg, steamed potatoes, grated strong cheddar (all optional but all delicious)In a large heavy pot, heat olive oil over medium heat and stir in the onion, jalepeno and carrots. Sauté until soft, being careful to not let the vegetables turn brown. Add in the cabbage, apples, vinegar and stock, turn down heat to a medium-low simmer and put a lid on the pot, giving things a stir occasionally. Add more stock if needed if you notice your pan is drying out. After 45 minutes to 1 hour, your cabbage will be soft, yielding and ready. Sprinkle with a little kosher salt if needed. Serve with boiled potatoes, a fried egg with a runny yolk or some grated cheddar cheese. Hot sauce required – at least I think so. Makes 4-6 servings.
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