To say that I had a rough week last week would be the understatement of the year. The details are not important, but suffice to say, it sucked. So when we woke up Saturday morning to a beautiful early fall day with nothing on our schedule and nowhere we had to be, it felt like an extremely well earned relief. We ended up spending our afternoon at Larriland Farm, picking apples and fresh veggies and enjoying some cups of hot cider. It was lovely and now we have about 15 lbs of delicious apples to show for our efforts.
We also came away with a head of purple cauliflower, a chinese cabbage and a big head of green cabbage. We decided to use a few of our farm picks while they were at their most fresh and found a Braised Cabbage with Apples recipe in my Cooking From The Farmers’ Market book.
It was absolutely perfect for a fall evening. We served it alongside some roasted chicken and a brown rice mixed with cranberries and almonds and seasoned with a bit of cinnamon.
I was surprised by both how easy and how delicious this was. I definitely recommend it for when you need a little lift to your spirits and if you want a little more color, use purple cabbage instead of green.
Braised Cabbage with Apples
2 tbsp butter
1 yellow onion, thinly sliced
1 1/2 lb tart apples, peeled, cored, and thinly sliced
1 tsp chopped fresh thyme (we used dried thyme)
1 bay leaf (don’t forget to remove this before eating!)
1 head green or red cabbage (about 2 lbs), quartered, cored, and thinly sliced crosswise
1/2 cup chicken broth
In a large frying pan, melt the butter over medium heat.
Add onion, apples, thyme, bay leaf and season with salt.
Cook until tender, stirring occasionally, about 6 minutes.
Add cabbage and chicken broth.
Bring to a boil and then reduce heat to medium and cover.
Cook until cabbage is tender, stirring often, about 15-20 minutes.
Add additional broth if the mixture starts to dry out.