I recently joined a produce delivery service called Boston Organics (for the third time, I think), and last week’s delivery included cabbage. I love cabbage, especially when it’s braised. It must be the German in me!
Because I planned to make the cabbage on a weeknight, I didn’t think making it on the stovetop like I usually do would be the best option. So j turned to my friend, Google, and searched for slow cooker braised cabbage recipes. After reading a few recipes, I decided to make this one– mainly because it seemed to be the healthiest and do had most of the ingredients on hand. I did make some modifications which I think may make my version a tad healthier.
As you can see from the photo, I served the cabbage with turkey sausage, but I think this would go well with chicken or pork. I would love to load it up with kielbasa, but I think that defeats the purpose of a healthy dinner!
Here’s how I modified the recipe:
I used only one apple
I used 1 1/2 cups vegetable broth
I omitted the cider, but did replace it with about 1/3 cup of sugar
I added salt, pepper, and garlic as well as a couple pinches of cinnamon, and one bay leaf
To add a bit of tanginess, I added some red wine vinegar. I think it was 1-2 tablespoons, but add to taste
I ended up cooking this on low for about 7 1/2 hours. If you plan on adding sausage, nestle it into the cabbage and cook for about an hour. My sausage was uncooked, so it took nearly that long to cook. I am sure if you’re using pre-cooked sausage, it would take less time to warm through.
If you make this recipe soon, let me know what you think!