A little sautéed onion, cider vinegar, and whole-grain mustard make Cider-Braised Cabbage a fast and delicious side to add to your weeknight meals.
1 tablespoon canola oil
2 cups sliced onion
8 cups sliced green cabbage
1 cup hard cider or regular cider
2 tablespoons whole-grain mustard
1/4 teaspoon salt
1 tablespoon cider vinegar
How to Make It
Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add onion; sauté 2 minutes. Add cabbage, cider, mustard, and salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in vinegar.
I always add applesauce to the sauerkraut my husband loves to eat, so this recipe seemed like a nice variation on that theme. I love the texture, as pointed out by another reviewer - done but not limp. We added one more tablespoon of mustard and some thin apple slices. Will definitely make this again.
We were pleasantly surprised by this dish. The cabbage head we used was very tasty - even raw, so that helped I'm sure. We used the regular cider (not hard cider) and spicy brown mustard instead of stone ground. The flavor was great, just the right amount of vinegar to set off the sweetness of the dish. We served it as a side dish with chicken paprikash. Humble but nice and a good pairing.