There’s a theme to my posts recently – braising. It’s not purposeful, it’s just late autumn and nomming on braised veggies sounds divine. Mention fresh veggies to me and my stomach acts like it’s on a Six Flags roller coaster. No thank you. I’ll stick with my slow-cooked veggies. In this case, slow-cooked cabbage. I think I’ve mentioned that I’m Irish/German American. Cabbage and all derivatives thereof were a staple in my family when growing up. This recipe was our favorite when my mother decided we were going to have “German Pub Night,” as she so aptly put it. We knew when we saw that on the menu planner on the fridge, it was going to be this cabbage, a whole lot of Eastern European sausages from the local Polish sausage maker (he had dead carcasses hanging in his shop, totally cool to a family full of kids), and some kind of potato dish.
Like all family favorites, I had to hack this one apart and reassemble with tender loving care. It’s one of those foods that we would eat for an after-school snack… which usually meant my mom was frustrated with her because there went any hopes of having leftovers for dinner. But, seriously. If you can get kids to want to eat this rather than fruit roll-ups (we never were allowed those, anyway), I’m sure you’re more than winning as a parent.
A few notes and substitutions: If your body stand the mead, add more chicken broth. I usually use whatever I have made in my freezer – whether it be chicken or beef. Omitting will turn it Whole30, Anti-Inflammation Diet, 21 Day Sugar Detox, specific carb diet, and paleo-friendly. (Also omit the maple syrup for Sugar Detox and Whole30.) Stay away from fish stock. Look. I might be Irish, but I draw the line somewhere. No fish stock in the cabbage. Your kids won’t be sneaking that for an after-school snack. Guaranteed.
Finally, this is one of my favorite recipes because I can put it on to cook and walk away for a while. As in go for a jog, take a long, hot bath and read a good book. Today it was just the jog – I had this post to edit. But it’s a good recipe if you’re a busy family and it can be cooked on high in a crock pot for about an hour and a half if you’re going to be gone for a while and are uncomfortable with leaving the stove on. It’s also fabulous when made ahead of time, the juices continue to marinate the cabbage into a flavor that’ll make your Irish ancestors jealous.
Red Cabbage Braised in Chicken Broth and Mead
- 1 head organic red cabbage, shredded
- 2 organic onions, chopped
- 3 cups organic cranberries, rinsed and check for bad ones!
- 1 organic Granny Smith apple (or some other tart, hard apple) peeled, cored,and sliced
- 1 ¼ cup organic chicken stock
- ½ cup mead
- ¼ c balsamic vinegar
- ¼ cup organic grade B maple syrup
- In a large saucepan, combine all the ingredients and bring to a boil.
- Cover, reduce heat to low and cook, stirring frequently, until cabbage is tender, about 45-60 minutes. Or see crock pot directions above.