It is below freezing cold here in Nashville and I have jury duty tomorrow, so today I need something warm and comforting. For me that means cabbage. I have always loved cabbage. My mom makes the best green cabbage sauteed in the iron skillet. Some of the pieces get brown and caramelized while some still have some crunch. But today I opted for red cabbage. I love the sweet and sour taste that the vinegar adds to the cabbage when it is braised, plus I bought a bushel of apples this fall and need to use them up. Red cabbage has a large amount of anthocyanin polyphenols (a type of antioxidants). Cabbages also have glucosinolates that are also protective against cancer. Too top it all off cabbage has loads of fiber. This is truly a comforting and delicious way to fill up on a cold and stressful day.
Sweet and Sour Braised Red Cabbage
1 head red cabbage
1.5 tablespoons butter or neutral flavored oil of choice
1 onion, sliced
2 sweet Apples, cored and sliced
2 bay leaves
1/2 cup chicken or vegetable broth, low sodium
1/3 cup cider vinegar
1 tablespoons sugar
Salt and pepper, to taste
Pull the outer most layer of leaves off the outside of the cabbage. Rinse the cabbage while it is still whole. Quarter and core the cabbage. Then quarter the larger pieces again. Rinse the cabbage pieces in cold water and allow to drain.
Heat butter or oil in a large pot. Add apples and onions and cook for 5 minutes until soft. Add cabbage, bay leaves, broth and salt and pepper. Cook for 5 minutes until cabbage slightly wilted. Added vinegar and sugar. Cook with lid on for 20 minutes stirring occasionally. Take lid off for last 5 minutes to allow some of liquid to evaporate.
P.S. Whoever gets the bay leaves has to do the dishes.