Cider Braised Red Cabbage with Leeks

December 29, 2011
2 Ratings
  • Serves 4-6
Author Notes

This is based on an ale braised cabbage recipe from the Vegetarian Times.
I've swapped the beer for cider to give it slight sweetness, added thyme for a little more herby body, and added lemon zest as well as the juice for a really bright finish that balances the sweetness of the cider and woodiness of the thyme very nicely. You really want to be sure you don't overcook the cabbage so that it still has a bit of a crunchy bite once it's all done. —jonakocht

What You'll Need
  • 3 tablespoons extra virgin olive oil
  • 4 medium leeks, white and light green parts only, sliced
  • 4 cloves of garlic, minced
  • kosher salt and fresh ground black pepper, to taste
  • 1 1/2 teaspoons dried thyme
  • 1 small to medium red cabbage, cored and shredded
  • 1 1/2 cups hard cider OR
  • 1 cup vegetable or chicken stock AND
  • 1/2 cup apple cider
  • zest and juice of 1 lemon
  • 3 tablespoons fresh dill, chopped
  1. Sauté the leeks, thyme and garlic in the olive oil, sprinkling with kosher salt to sweat, about 1-2 min.
  2. Add in the shredded cabbage and a generous amount of freshly ground pepper and sauté several minutes more just until the cabbage starts to wilt and its sugars begin to caramelise slightly.
  3. Add in the hard cider (or mixture of regular cider and broth), bring to a boil, then reduce and simmer for about 10 minutes or until almost all of the liquid has evaporated and you have a rather thickish sauce. You want the cabbage to be moist but neither dripping in liquid, nor dry.
  4. Remove from the heat and add in the lemon zest, juice and dill, checking for seasoning and adding more salt and pepper if needed.
  5. This dish is great as a side dish alongside pork chops and some mashed turnips, or even on its own as a lunch.

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  • Cheryl McKinley
    Cheryl McKinley
  • Marjorie Hsu
    Marjorie Hsu

2 Reviews

Cheryl M. February 10, 2022
This was a great way to use up some leeks and cabbage, and apple juice, I had on hand. I made it as directed except I added some Andouille sausage I had, and also some diced apple. Very tasty, nutritious, and filling.
Marjorie H. December 5, 2020
easy, tasty and good way to use up apple cider that was starting to ferment!