Braised Cabbage with Apple Cider Vinegar, Maple Syrup and Ginger

I wanted to make something using apple cider vinegar and decided on this recipe from All About Braising by Molly Stevens.   This recipe has both apple cider vinegar and ginger making it a perfect fit for the Arthritis Kitchen.   I love braising as a method of cooking.  You do some initial prep work and then the dish practically finishes itself in the oven.  The added bonus is you fill your house with the best warm and cozy cooking smells you can imagine.  The combination of the apple cider vinegar and maple syrup in this recipe made for a perfect balance of sweet and sour.

This recipe calls for bacon.  It didn’t make it into the photo for some reason.  I could see this working well without the addition of bacon and would perhaps add more salt if making a vegetarian version.

Red Cabbage Braised with Maple & Ginger

1 teaspoon extra-virgin olive oil or vegetable oil
2 slices thick-cut bacon (2 ounces), cut into 1/2-inch-wide strips
1 1/2 tablespoons unsalted butter
1 medium yellow onion (6 ounces), thinly sliced
Coarse salt and freshly ground black pepper
1 Granny Smith apple, peeled, cored, and thinly sliced
1 teaspoon grated fresh ginger
1 medium head red cabbage (about 1 3/4 pounds), quartered, cored, and thinly sliced
1/4 cup cider vinegar
2 tablespoons pure maple syrup

Preheat oven to 300

In an oven proof skillet or dutch oven cook bacon (if using) remove from pan when crisp. Melt butter then add onions. saute until beginning to soften.  Season with salt and pepper.  Add apple and ginger.  Raise heat then add cabbage 2 hand fulls at at time, stirring with each addition.  Cook for about 6 min.  Add vinegar and maple syrup stir well.  Cover and place in a 300 degree oven for 1.5 hours.

This was so delicious.  There are lots of left overs and its supposed to be better the next day.  Can’t wait.

About Arthritis Kitchen

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Posted on November 21, 2009, in Foods Known to Help Arthritis, Recipes / Cooking, Uncategorized. Bookmark the permalink. Leave a comment.

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