CSA Week 17: Braised Cabbage with Cider

I was wrong. This is not the last week of Sol to Seed Farm’s 2013 CSA season. My CSA related postings will end next week. Here’s what I picked up today:

Cassius and Roxy are in disbelief about the tomatoes in this week's share.

Cassius and Roxy are in disbelief about the tomatoes in this week’s share.

 

  • Winter Squash (Buttercup (kabocha) and Butternut)
  • Bosc Pears
  • Onions
  • Peppers
  • Red Cabbage
  • Tomatoes (yes, tomatoes in October!)
  • Collards
  • Parsley
  • …and a free loaf of Multigrain Wheat Bread from Grand Central Baking Co.

I like this recipe for braised cabbage with cider. It’s based on Alton Brown’s recipe that I found online a few weeks ago. I barely tasted the caraway seeds so I suppose they can be an optional ingredient if you can’t find them. I added about a 1/4 of an onion in with the apples during the saute plus a tablespoon of apple cider vinegar to the braising liquid. This is a great side dish to pork chops or sausages.

Braised Cabbage with Cider
  • 2 tablespoons butter
  • 1 medium apple, peeled, cored, and cubed (Granny Smith or any tart baking apple)
  • 1 pint unfiltered apple juice
  • 1/4 large onion, peeled and chopped
  • 1/4-teaspoon caraway seeds
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/2 head of red cabbage, shredded
Heat the butter in a pan over medium heat. Add the apple and onion to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat. Reduce the heat to low and cook for 20 minutes.
Braised Cabbage with Cider and a Pork Chop with parsley garlic butter.

Braised cabbage with cider and a pork chop with a compound butter made with black mustard seed garlic and parsley.

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3 thoughts on “CSA Week 17: Braised Cabbage with Cider

  1. Lucy,
    This looks wonderful, and I bet the flavors are just amazing. How cool the compound butter! Good with brats, too I bet (I’m in the land of bratwurst here and loving it).
    Thanks!

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