Braised Cabbage & Apples

Well, the taste of mud season we've had for the last few days has moved out as fast as it moved in.  Back to blistering temps....blah.  For those not familiar with Vermont, we have a fifth season called "Mud Season" up here.  I wasn't born and raised here so I don't know for 100% certainty why, but after living here I tend to think that it's because there are a lot of dirt roads here and when the temperatures rise (which is usually at the start of spring) and the ground begins to thaw, those dirt roads turn into a mess!!!  Your car is covered in it no matter how many times a day you wash it.  You mine as well wear boots all the time because it seems like no matter what you always end up somewhere where you have to walk around in it.  HUGE ruts form in the roads that make driving extremely difficult, especially if you don't have an adequate vehicle and/or tires.  You get used to it though, and for the most part I don't mind it because it usually means spring and summer are on the way.  However, when it happens at an "unseasonal" time it's weird and slightly depressing because you know it won't last, and you will soon be freezing once again....and that's where we are at now.

The spike in temps and then the sudden drop in temps has made me craving fall-like comfort food.  Cabbage always comes to mind in the fall for me.  I love it and it's so healthy for you, which is an added bonus.  This recipe is a wonderful side dish that pairs nicely with pork.  Or, if you are like me, a bowl of it for lunch is yummy and satisfying as well.  Enjoy!

Braised Cabbage (serves 4)


2 tbsp butter
1 onion, sliced
1 apple, cored & sliced
1/2 medium sized cabbage, cored & chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
Salt & Pepper

Melt the butter in a large skillet on medium heat.  Add onions and saute until translucent, about 8 minutes.  Add the apples and cook another couple of minutes.  Add the cabbage, stir to combine and saute for 5 minutes.  Add the cider and cider vinegar.  Simmer for about 30 minutes, or until everything is softened and the liquid is mostly evaporated.  Add the balsamic vinegar and salt & pepper to taste.  Stir and cook for another 5 minutes before serving.