Cider Braised Cabbage

Braising is a great cooking technique for making your ingredients – whether they be meats, vegetables, or what have you – tender and flavorful. In its simplest form, braising involves cooking ingredients over medium-low heat for a long time (“low and slow”) in their own liquids or with other added liquids (e.g., water, stock, wine, juice). The ingredients will impart their flavors to the liquid (which can often be used afterwards for preparing an accompanying sauce) and vice versa.

In this recipe we will be using Borgo Medioevale cider to braise cabbage. By using this low and slow technique for cooking the cabbage they will be infused with the characteristic flavor of muscadine cider. In general braised cabbage makes a great accompaniment with many dishes, and the slight sweetness of this version makes a great contrast with spice or smoky foods (as shown in this photo, served with pan roasted lamb merguez – a spicy sausage featured prominently in North African cuisine).

Visit us at: www.borgomedioevale.org

Ingredients

1 head of cabbage, approximately 2 pounds – cored and chopped thinly 1 medium sized onion – chopped thinly 1 cup of Borgo Medioevale cider, at room temperature 1 tablespoon of olive oil 1 tablespoon of butter 1 tablespoon of cider vinegar (or balsamic vinegar) salt and pepper to taste

Preheat a Dutch oven (or a stock pot will also do) on the stove over medium-high heat. Add the butter and olive oil – the butter should immediately melt and start sizzling. Add the chopped onions and allow them to sweat until they start to turn translucent, about 3 minutes. Add the chopped cabbage and allow them to cook, stirring occasionally, until they are uniformly wilted, about 3-5 minutes. Add the Borgo Medioevale cider and simmer over medium-low heat until most of the liquid has been cooked down, about 20-30 minutes (depending on the pot and stove). Turn off the stove. Stir in the vinegar, which will add some bright acidity to the dish. Season the cabbage with salt and pepper to taste. Makes about 8 servings as a side dish.

Original recipe and photo courtesy of: Dexter Lee, Certified Cellar Manager, www.BorgoMedioevale.org