Storage Notes: Leftover cabbage may be tightly lined and refrigerated for up to 4 times.
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- 3 tablespoons unsalted butter, divided
- 1 massive red onion (about 10 ounces), halved and thinly sliced
- 1 medium head purple cabbage (about 2 lbs .)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons cider vinegar (may substitute red wine vinegar or balsamic vinegar)
- 1/2 cup apple cider or juice
In a substantial, heavy, ovenproof lidded pan above medium warmth, soften 1 tablespoon of the butter. Increase the onion and cook dinner, stirring sometimes, right up until tender, about 8 minutes. Transfer the onions to a plate. Take away the pan from the warmth.
In the meantime, using a chef’s knife, minimize the cabbage in fifty percent by means of the stem. Spot a cabbage fifty percent on the chopping board, flat aspect down, and slice into around 1-inch wedges, leaving adequate of the core so that the wedges maintain with each other as substantially as feasible. Trim away the thickest section of the main, as required. Repeat with the remaining cabbage 50 %.
Place the rack in the middle of the oven and preheat to 325 levels.
In the identical pan, melt another tablespoon of the butter around medium warmth. Include fifty percent the cabbage wedges, and period with salt and pepper. Cook, without having shifting them, until finally evenly browned on the bottom, about 5 minutes, then diligently flip the wedges with a slim metal spatula, year all over again with salt and pepper, and brown on the other side, about 5 minutes. Toss any loose cabbage leaves in the pan so that they brown on all sides. Transfer the wedges and leaves to one more plate. Repeat with the last tablespoon of butter and the remaining cabbage. Transfer the next batch of cabbage to the plate with the 1st batch.
In the same pan, insert the vinegar and apple cider. Return half of the seared cabbage and loose leaves to the pan, sprinkle the cooked onions around, then insert the rest of the seared cabbage, positioning the prettiest wedges on top.
Protect the pan and area in the oven. Braise for 1 hour, or till the cabbage is tender (a sharp knife must slide in effortlessly).
Serve immediately from the pan or arrange on a platter and provide family members-style.
Energy: 282 Full Fats: 9 g Saturated Fat: 5 g Cholesterol: 23 mg Sodium: 103 mg Carbs: 50 g Dietary Fiber: 7 g Sugar: 40 g Protein: 4 g.
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