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
- Serves 4-6
extra virgin olive oil
medium leeks, white and light green parts only, sliced
cloves of garlic, minced
kosher salt and fresh ground black pepper, to taste
1 1/2 teaspoons
small to medium red cabbage, cored and shredded
1 1/2 cups
hard cider OR
vegetable or chicken stock AND
zest and juice of 1 lemon
fresh dill, chopped
- Sauté the leeks, thyme and garlic in the olive oil, sprinkling with kosher salt to sweat, about 1-2 min.
- 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.
- 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.
- Remove from the heat and add in the lemon zest, juice and dill, checking for seasoning and adding more salt and pepper if needed.
- This dish is great as a side dish alongside pork chops and some mashed turnips, or even on its own as a lunch.