<< Back

Slow- Cooked Cabbage with Apples and Juniper

Comments from J.Bishop.  "An unusual delicious Central European dish.  The apple falls apart during the cooking process, leaving behind its sweet flavor but no texture.  Juniper berries (sold in the spice aisle of many supermarkets) have a resinous, woodsy flavor that works well with the cabbage and apples.  If you can’t find juniper  berries, use a cinnamon stick instead.  This recipe can be made with Savoy cabbage.  Serve with pork roasts or chops or chicken." 

1 medium head green cabbage (about 2 lbs)

2 Tbls unsalted butter

2 medium McIntosch apples, peeled, cored, and chopped

1 medium onion, chopped

1  tsp juniper berried (or 1 cinnamon stick)

¾ cup apple cider 1 Tbls cider vinegar

salt to taste freshly ground black pepper

1-Remove any tough or dry outer leaves from the head of cabbage.  Quarter the cabbage through the stem end.  Cut out and discard the hard piece of the core at the base of each quarter.  Slice the cabbage crosswise into thin strips. (You should have about 10 cups)

2- Melt the butter in a large casserole or Dutch oven.  Add the apples and onion and saute’ over medium heat until golden, about 7 minutes.  Add the juniper berries and stir-cook until fragrant, about 30 seconds. 

3- Add the cabbage, stirring to coat with the fat in the pan.  Add the cider, reduce heat, cover, and cook, stirring occasionally, until the cabbage is tender, about 35 minutes.

4- Stir in the vinegar and salt and pepper to taste.  Simmer, uncovered, just until any excess liquid in the pot evaporates, 1 to 2 minutes.  Serve immediately.  (The juniper berries are edible, but just barely so.  Pick out as many berries as you can before serving and then suggest that everyone fish out the remaining berries as they eat.)

Serves 6-8 as a side dish.

 

CSA Snapshot

Mailing list sign-up