Braised Cabbage with Washington Apples and Onions


Cabbage is on sale this week for $.33/lb.  I love a great autumn braise of cabbage, and because I live in the “Apple state”, and I have easy access to Walla Walla Sweet onions, I’m set.  This recipe is my no-fat vegan adaptation of an old favorite recipe from Jamie Oliver’s Cook With Jamie cookbook.  It is a nummy dish on its own, but is also a nice ingredient in other recipes.  For example, try this Linguine with Truffle-dried Tomatoes and Braised Cabbage.

Braised Cabbage with Washington Apples and Onions

1 TBSP fennel seeds
1-2 C vegetable broth
1 large Walla Walla Sweet onion, peeled and sliced
2 good Washington eating apples, peeled and chopped into 1″ pieces
1 red or green cabbage, core removed and chopped into irregular chunks
sea salt and freshly ground black pepper
1/2 to 3/4 C nice balsamic vinegar
1/4 C sugar or maple syrup
chopped fresh parsley for garnish

Use a large soup pot, because you will have a lot of volume to start until your vegetables cook down.  Turn on the stove to high and add the fennel seeds, letting them toast for 30 seconds or so.  Add your broth, onions, apples and cabbage, and bring the pot to a full boil.  Cover and reduce heat to low.  Cook, stirring every 10 minutes or so for about 45 minutes.  Add the balsamic vinegar, sweetener and season with salt and pepper to taste.  Cover and continue cooking on low for another 30 minutes. Your mixture should be cooking way down to a soft delicious mash, or as Jaime Oliver says, “a gorgeously sticky-sweet cabbage dish that you’ll want to eat immediately, straight out of the pan”.  You will have quite a bit of liquid in the pot, so remove the lid now and turn up the heat to let most of that liquid boil off.  You’ll need to tend the pot, stirring every 5 minutes or so, until the remaining liquid has reduced to a delicious syrupy consistency.  Test your seasoning again, adding more sugar or salt/pepper as needed.

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