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Apple Cider Braised Purple Cabbage
Store bought cabbage is loaded with inflammatory sugar and high fructose corn syrup. Get all of the anti-cancer benefits of this braised cabbage, naturally sweetened with apple cider vinegar and fresh apple
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Ingredients
- 2 tbsp grass fed butter
- 1 tbsp caraway seeds
- 1 large shallot diced
- 1 small apple diced (about 1 cup)
- ¼ tsp fine sea salt plus more for reseasoning
- 4-6 cups thinly sliced purple cabbage core discarded
- ½ cup good apple cider vinegar with the Mother plus more for reseasoning
Instructions
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-Sauté caraway seeds and shallot in butter over medium heat until shallots soften, about five minutes
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-Add apple and sea salt, and continue to sauté until apple softens, about five minutes
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-Stir in purple cabbage and apple cider vinegar, cover and simmer about ten minutes, until cabbage wilts down to about one half of volume, stirring occasionally
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-Taste, and reseason with more salt and apple cider vinegar depending upon your palate
Recipe Notes
-Have all of your ingredients ready to go because this moves along quickly
-This only calls for one cup of diced apple, so use a very small apple or wrap leftover apple tightly and refrigerate to minimize oxidation
-Use apple cider vinegar with “The Mother,” meaning it has not filtered out the beneficial bacterial culture, or the fermented part – If you vinegar looks cloudy, that’s a good sign
-I thinly sliced my cabbage with a knife, but you can run the cabbage through a slice or shred blade as an alternative