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What better way to celebrate the holidays than with some delicious slow cooked braised cabbage, made with these amazing little flavors added for extra goodness.


1 full head purple cabbage (sliced, core removed)

1 apple granny smith or other (sliced or diced)

1/3 cup water (optional)

1/8 tsp red chilli flakes

Dried cherries or raisins or cranberries (optional)

1/4 cup of apple cider vinegar

1/4 cup granulated sugar

salt and pepper to taste

2 shallots or 1 small onion (diced or minced)

2 cloves of garlic (minced or slivered)

2 thyme sprigs (leaves only optional)

1/2 lemon juice only

2 tbs olive oil


In a large skillet or saute pan, heat up the olive oil and add the shallots (onion) and garlic. Do not brown! Add the cabbage and toss till combined gently so as not to get it all over your stove top (does happen). After 3 minutes, add the vinegar, lemon juice, sugar, salt and pepper, red chilli flakes, fresh thyme leaves, and apple (I used a cortland) and toss to combine. You can also add a bit of water to create a bit of steam during the cooking process, as the cabbage can dry during the cooking process. I prefer to prepare this recipe in a cocotte or cast iron pot, that you can place in a hot oven and braise without the fear of burning the pot or melting the lid. If you don’t have a cocotte, a stainless steel saute pan will do. Just cover with aluminum foil to form a tight seal or an oven proof lid and braise for 45 minutes to 1 hour, till the cabbage is tender and has taken on the proverbial deep purple color. (You can also cook stove top, on low gas mark).Taste and check for seasoning, acidity and sweetness. It is an agrodolce, meaning sweet and sour, so check that it has just the right amount of sweet and sour element to satisfy your taste buds. Enjoy!