Cider-Braised Red Cabbage with Pears and Caraway

One of my favourite dishes, nothing can be simpler. If you don’t have pears on hand, don’t worry—it’s just as good without, or use apples instead. This dish tastes better as it sits, so making it a day in advance will up the flavor and save you day-of preparation.

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Cider-Braised Red Cabbage with Pears and Caraway

 2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) caraway seeds
1 medium head red cabbage, chopped (about 4 pounds/1.8kg)
1 1/2 cups (360mL) apple cider
3 Bartlett pears, chopped (ripe, but not overripe)
2 tablespoons (30mL) apple cider vinegar
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the oil in a large saucepan over medium-high heat. Add the caraway seeds and cook, toasting for 1 minute. Add the onion and cook until browned, about 5 minutes. Stir in the cabbage, working with portions at a time, until all of it is in the saucepan.

Add the apple cider, bring to a boil, then reduce and cook at a simmer for 30 minutes, until the cabbage is tender. Stir in the pears and return to medium-high heat, cooking until the liquid has nearly absorbed, about 10 minutes. Remove from heat, stir in the cider vinegar, and season with salt and pepper to taste. Serve warm.

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4 thoughts on “Cider-Braised Red Cabbage with Pears and Caraway

  1. kimmythevegan says:

    I don’t mind cabbage, but I’m not a huge fan. I eat it mostly because I know it’s heathy for me. Unfortunately it has goitrogenic properties, so it’s not the greatest for people with thyroid issues. But, cooked is ok sometimes and this looks really tasty.
    I never buy green cabbage – purple is waaaaay prettier (and glad to know it’s healthier to boot!)

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