Sweet & Sour Braised Cabbage

1. 1
   prep

   Prep the cabbage, onion, and apple.

   1.Remove any wilted outer leaves from the cabbage. Cut into quarters and slice out the white core.

   2.Shred cabbage quarters thinly with a sharp knife into long, fine ribbons.

   3.Peel and finely chop the onion. Peel and grate the apple.

   TIPA mandoline makes quick work of shredding cabbage but watch your fingers.
2. 2
   saute · ~5 min

   Sauté the onion until soft.

   1.Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.

   2.Add the chopped onion and cook, stirring occasionally, until softened and translucent (about 4 to 5 minutes).
3. 3
   mix

   Combine cabbage with aromatics and liquids.

   1.Add the shredded cabbage, grated apple, cloves, bay leaf, water, apple cider vinegar, brown sugar, salt, and black pepper to the pot.

   2.Toss everything together well with tongs or a large spoon until the cabbage is evenly coated.
4. 4
   simmer · ~45 min

   Braise the cabbage low and slow.

   1.Cover the pot with a tight-fitting lid and bring the liquid to a gentle simmer.

   2.Reduce heat to low and let it braise gently for 40 to 45 minutes. Stir once or twice during cooking to prevent sticking.

   TIPKeep the heat really low — you want a whisper of a bubble, not a boil.
5. 5
   simmer · ~5 min

   Finish uncovered and adjust seasoning.

   1.Remove the lid, fish out the bay leaf and whole cloves. Increase heat slightly and cook for another 3 to 5 minutes so excess liquid evaporates.

   2.Taste and adjust sweet-sour balance — add a tiny splash more vinegar or a pinch of sugar if needed.

   TIPThe cabbage should be glossy and tender with no pool of liquid left in the bottom.
6. 6
   serve

   Serve warm.

   Transfer to a serving bowl. This dish tastes even better the next day and reheats beautifully.

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