Best 3 Braised Cabbage And Apple Recipes

QUICK-BRAISED RED CABBAGE AND APPLE

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.

PORK SAUSAGE WITH BRAISED PURPLE CABBAGE AND APPLE CHUTNEY

Steps:

• Make the pork sausage:
• At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
• In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
• Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
• Make the purple cabbage:
• In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
• Make the apple chutney:
• In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
• Cook the sausage:
• Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
• To serve:
• Divide the cabbage among 4 plates then top with sausage and apple chutney.