Side Dish: United States – Savoy Cabbage Braised in Cider with Apple and Mustard Seeds

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 17 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small Savoy cabbage (about 1 1 / 2 lb (680 g)), cored and thinly sliced
1 tart apple (e.g., Granny Smith), cut into thin matchsticks
1 small onion, thinly sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) neutral oil
1 tsp (5 ml) yellow or brown mustard seeds
1 / 2 tsp (2.5 ml) caraway seeds (optional)
1 / 2 cup (120 ml) dry hard cider or unsweetened apple cider
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp (15 ml) chopped parsley (optional)

Show original ingredient measurements

1 small Savoy cabbage (about 1 1 / 2 lb / 680 g), cored and thinly sliced
1 tart apple (e.g., Granny Smith), cut into thin matchsticks
1 small onion, thinly sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) neutral oil
1 tsp yellow or brown mustard seeds
1 / 2 tsp caraway seeds (optional)
1 / 2 cup (120 ml) dry hard cider or unsweetened apple cider
1 tbsp (15 ml) apple cider vinegar
1 tsp Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp (15 ml) chopped parsley (optional)

Instructions

Heat butter and oil in a large skillet over medium heat. Add mustard seeds (and caraway, if using); toast until fragrant and just beginning to pop, 30–60 seconds.
Add the sliced onion and a pinch of salt; cook, stirring, until softened and lightly golden, 5–7 minutes.
Stir in the apple and cook 2 minutes to soften slightly.
Add the cabbage and another pinch of salt; toss to coat and cook until beginning to wilt, 3–4 minutes.
Pour in the cider, cover, and braise until the cabbage is tender but still vibrant, 6–8 minutes.
Uncover; stir in the Dijon and apple cider vinegar. Cook 1–2 minutes to reduce to a light glaze. Season with salt and pepper to taste.
Finish with chopped parsley and serve warm alongside the bangers and mash.