Pumpkin most often gets all the glory for fall flavors, but there are other great seasonal goodies this time of year that shouldn’t be overlooked. Pomegranates, apples, cranberries, and squashes (not just pumpkin – how about delicata, butternut, and acorn to name a few) are some of my favorites. I’m all for pumpkin everything, however after I get that out of my system at the beginning of the season, I turn to my other favorites. That’s where the inspiration for this recipe, Braised Cranberry Apple Cabbage, came from. Cranberries and apples with cabbage, braised in apple cider, chicken stock, and apple cider vinegar results in a tangy and slightly sweet side dish. Bonus points for being an easy one pot dish too!
While I cooked the cabbage on the stove in a large pot over low heat for several hours, this recipe could just as easily have gone in the crockpot on low for 5 to 6 hours. The cooking liquid will increase about an hour into the cooking time, since the cabbage releases water as it cooks down. Be sure to allow space in the pot or crockpot for the extra liquid. This is why you don’t need to worry about not covering all the vegetables and fruit with liquid before you start cooking, it’ll take care of itself.
Braised Cranberry Apple Cabbage is great served along side simple baked chicken or roasted turkey. It would also make a great addition to a Thanksgiving table. We ate our cabbage mixed with browned ground beef, for a simple one bowl dinner. The girls really enjoyed this side dish as well, especially the apples and cranberries. If using half a large head of cabbage, the other half can be used to make Rotisserie Chicken and Cabbage Salad for lunches later in the week. The leftover apple cider is great warmed up with cinnamon to drink by a warm fire.
Note: If you cannot find plain non-alcoholic apple cider in the store, spiced apple cider (with mulling spices such as cinnamon and nutmeg) will work in it’s place. Just omit the cinnamon in the recipe. You may also use unfiltered apple juice or if all else fails plain 100% not from concentrate apple juice works as well.
- ½ large head Purple Cabbage, sliced (or 1 medium Purple Cabbage)
- 2 cups Cranberries
- 2 Apples, cored and sliced
- 1 medium Onion, sliced
- 2 cups Apple Cider
- 1 cup Chicken Stock/Broth
- ¼ cup Apple Cider Vinegar
- Juice of 2 Lemons
- 1 tablespoon Cinnamon
- Salt and Pepper to taste
- Place all ingredients in a large pot, or crockpot. Liquid will not cover all ingredients, this is to allow space in the pot for the liquid in the cabbage to release as recipe cooks.
- Stir carefully, to not break cranberries, to combine.
- If cooking on stovetop in a pot: cook on low heat for 3-4 hours stirring occasionally.
- If cooking in a crockpot: cook on low for 5-6 hours.
- Strain with a slotted spoon before serving.