Braised Cabbage with Apple and Mustard
A gorgeous complement to meats and fish, this earthy blend of cabbage and apple makes a great side dish.
Recipe courtesy Ontario Apple Growers
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 2 tbsp unsalted butter
- 2 cups onions peeled and finely sliced
- 4 sprigs fresh thyme
- 2 1/2 tsp salt divided
- 1 1/2 tsp Freshly ground black pepper divided
- 2 tbsp grainy mustard
- 3 cups apples (Northern Spy, McIntosh or Cortland all work well), peeled and julienned
- 10 cups savoy cabbage (approx. 1 small head), quartered and finely sliced
- 1 cup buttermilk
- 1 cup whipping cream
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large pot over medium-high heat melt butter. Add onions, thyme and season with 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Cook for 5 to 6 minutes or until onions are soft and translucent; add mustard and stir to combine. Add apples and cabbage and stir gently.
- Add buttermilk and cream, decrease heat to medium and cover. Let simmer for 10 to 15 minutes or until cabbage is soft but not mushy. Season with remaining salt and pepper and serve.
Recipe Notes
Per serving, 200 calories, 4 g protein, 15 g total fat (9g saturated fat), 17 g carbohydrates, 4 g fibre, 50 mg cholesterol, 890 mg sodium, %RDI:Iron 4%, Calcium 10%, Vitamin A 30%, Vitamin C 50%
