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Author Notes: This is what I came up with when trying to class up cabbage to bring to a "Friendsgiving" dinner a few years ago. It's very similar, I think, to English braised cabbage, but with coriander seeds. It makes a nice vitamin-rich addition to all the starches that feature so prominently at Thanksgiving, a hearty side to pork chops, or, with rice or potatoes, a simple and comforting meal when you're feeling a little under the weather. The amounts are eminently adjustable. (Incidentally, this is the dish I had in hand when I first learned about food52--I brought it to family Thanksgiving last year, whither a cousin and friend of Merrill's brought the challah stuffing that won last year's Thanksgiving contest!) —ody
Serves 8-10 as a side
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3/4 to 1 cups chopped onion
- 5 cloves garlic, peeled and chopped into large pieces
- 1-2 apples, peeled, cored, and roughly chopped (grannysmith or macintosh both work well, but most any variety will do)
- 1 tablespoon dried thyme (sub with 1.5 Tb fresh if you have it)
- 1 tablespoon whole coriander seeds
- 1 small head of cabbage (2-3 lbs), shredded. (Red cabbage makes for great but uniform color; green cabbage lets picky eaters see all the ingredients.)
- 3 teaspoons salt
- pepper to taste
- Choose a large-bottomed pan with a close-fitting lid. (I love to use a braiser, but a 3- or 4-quart saucepan does great, too.) On medium heat, add the oil and butter and wait until the butter has melted and frothed a little.
- Add the onions and cook until translucent and beginning to brown, stirring occasionally.
- Add the apples, garlic, thyme, and coriander and cook until the apples are softened and beginning to caramelize, about 5 minutes.
- Add the cabbage in handfuls, stirring quickly but thoroughly after each handful. (If you can't fit all the cabbage in at this stage, don't worry, it'll cook down quickly; just fill the pan 3/4 of the way and stir frequently.) Stir in salt and put on the lid. Check after a couple of minutes to make sure the cabbage is releasing its water and nothing's burning on the bottom of the pan. Add a few teaspoons of water if needed. (Try not to add too much or you'll end up with soupy cabbage---so long as the bottom the pan is moist you should be fine.)
- Continue to cook, stirring occasionally and adding the rest of the cabbage as you acquire the space for it. Once you have 1/4 inch of liquid in the bottom of the pan, turn up the heat to medium-high. Keep cooking until the cabbage is tender, about 20-30 minutes.
- Add a few turns of black pepper to taste.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side