Cabbage Cooked with Apples Recipe
Relatively long, slow cooking allows the cabbage to become tender and absorb all the sweetness of the apples, which virtually dissolve.
2 Savoy or other cabbage, trimmed and shredded
1 to 1 1/2 sweet apples, peeled, cored, and cut into chunks
3 Cloves
1/2 cup of Chicken or vegetable stock, or not‐too‐dry white wine, apple cider, or water, plus more if needed (see for stock recipes)
2 tablespoons of Apricot or raspberry jam, or currant jelly
Salt and freshly ground black pepper to taste
1 tablespoon of Freshly squeezed lemon juice or cider vinegar
Melt the butter over medium heat in a large, deep skillet, saucepan, or casserole. Add the cabbage, apples, and cloves and cook, stirring, until the cabbage is glossy, about 3 minutes.
Add the liquid, turn the heat to medium‐low, cover, and cook, stirring occasionally, for 30 minutes or more, until the cabbage is tender and the apples have fallen apart. If the mixture dries out, add a little more liquid.
Stir in the jam or jelly and season with salt and pepper. Add the lemon juice or vinegar a few drops at a time, tasting after each addition, until the sweetness of the cabbage and apples is balanced by a nice hint of acidity. Discard cloves and serve.
