Photo: Brian Woodcock; Styling: Cindy Barr 
Serves 6 (serving size: 1 cup)

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.

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.

Ratings & Reviews

angela's review

March 14, 2016
I enjoyed this and it was easy to make.

marianneevans's Review

April 02, 2014
I thought this was fabulous. Easy, easy, easy. I've made it several times and each time I seem to be cooking it for less time. A little more crunch that way.

sharird's Review

February 13, 2014
This was awesome! Loved it!

KiskiCook's Review

January 30, 2014
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.

SallieC's Review

January 27, 2014
Great flavors and cabbage that was done but not limp. I halved the recipe to avoid having too much leftover. My husband is not a cabbage lover, but he enjoyed this recipe. Super simple as well.

ekvalencia's Review

January 18, 2014
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.

Gaylee's Review

January 06, 2014
This is quite good. I had some cabbage to use up and I was surprised how tasty it was. My husband loved it.