Braised cabbage, one of my favourite vegetable dishes served with a delicious local, organic sausage and hot mustard. If i’m feeling naughty I may even add some gluten free perogies and grass fed sour cream. Ya, I said it. Braised cabbage has a sweet and subtle sour flavour to it thanks to the apples, maple syrup and apple cider vinegar. I love using bone broth as my liquid because any way I can add more homemade bone broth to my diet, I’ll do it. The bone broth is gut healing and your liver will LOVE the cabbage and onions.
6 cups red cabbage (shredded or thinly sliced and chopped)
⅔ cup apple or 1 medium apple (peeled and diced small)
1 cup onion (diced small)
½ teaspoon dry thyme
1 tablespoon maple syrup
1 tablespoon raw apple cider vinegar
2 teaspoons dijon mustard
½ cup bone broth
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
Method
Heat a small to medium dutch oven pot, add the butter, onion, salt and pepper. Place the lid over the pot and allow the onions to become soft, this should take about 2-4 minutes on medium heat.
Add the rest of your ingredients, stir together, cover with the lid and braise the cabbage on low for 45-60 minutes. You will know it’s ready when the cabbage is tender and fragrant.
