Braised cabbage with apples and bay leaves is one of my favorite side dish for fall!
I don’t know whether it is my German roots – but I’m just crazy about cabbage dishes !! I love all preparations of cabbage, raw, sauteed or braised. It’s an absolute favorite veggie of mine.
This braised cabbage recipe also goes perfectly with your Thanksgiving meal. We have been cooking it for Thanksgiving for the last few years. Jim is looking forward to it every year.
Braised cabbage goes so well with turkey. The cabbage is braised with apple cider vinegar, which is giving it a slight tangy taste – but don’t worry, it’s not overwhelming! If you prefer you can also use regular white vinegar, whatever you personally like better. The cabbage is simmered in gloves and bay leaves – a fabulous scented combination for any fall side dish.
The scent of the gloves and bay leaves infuses your entire home for the holidays!
You can make this recipe with or without bacon. I like it both ways. It always depends what I’m in the mood in or whether I actually have turkey bacon in the house.
This recipe is also very high in Vitamin C, thanks to the cabbage, apples and onion. An always welcome side effect during cold season!
Here is what you need:
4 slices of Turkey Bacon, try to choose one without nitrites
2 tbsp of Unsalted Butter
Red Cabbage, about 2 pounds, sliced into 1/2 inch slices
1 medium Onion, diced
1 Garlic Glove
1 large Apple, diced
3 tbsp Apple Cider Vinegar
1/4 cup Chicken Broth
3 Bay Leaves
1/2 tsp of Gloves
Sea Salt or Real Salt
Heat butter and bacon in large pot over medium pot until golden brown.
Add onion,garlic and apple.
Sautee a bit longer.
Now add cabbage, gloves and bay leaves and toss until wilted for a few minutes.
Once cabbage is tender slowly add chicken broth.
Cover, reduce heat and let cabbage simmer for about 20 minutes.
Now add apple cider vinegar and continue to simmer for another 15 minutes or until cabbage is tender.
Season with sea salt and pepper.