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Recipe Detail Page
Creamy Braised Cabbage
Holiday 2020
Apple, sour cream and caraway are the real stars of this comforting side dish. It stands up well to reheating on the stovetop, loosened with a bit of water if you want to make it ahead of time. But it’s easily accomplished and kept warm while roasting the bird.
Serves 6
3 tbsp (45 mL) butter
1 onion, thinly sliced
1 tart cooking apple, peeled and coarsely grated
1 tsp (5 mL) caraway seed
1 small red cabbage, about 2 lbs (905 g), cored and cut into 1/4-inch (5-mm) slices
1 cup (250 mL) water, plus more as necessary
Salt and freshly ground black pepper
1/2 cup (125 mL) sour cream
1. Melt butter in a large skillet over medium heat; cook onion until translucent, 4 to 5 minutes.
2. Add apple and caraway, then cabbage. Pour water over, season with 1¼ tsp (6 mL) salt and a grinding of pepper; cover and cook 10‑minutes. Give everything a good stir, cover and cook 20 minutes longer, stirring from time to time (refresh with a bit of water if pan becomes dry).
3. Add sour cream; stir to coat cabbage and let simmer for a couple of minutes to marry flavours. Check to season and adjust if necessary.
Serves 6
