Cabbage and Apple Stew


Adapted from

The fresh flavors in this bowl of comfort are just what you need on a chilly day.


  • 4 tbs butter, divided
  • 1 tbs extra-virgin olive oil
  • 1/2 large head of green cabbage, cored and sliced
  • 1 large onion, chopped
  • 1 green onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon dried tarragon
  • 8-10 sprigs of fresh thyme
  • 1.5 quarts chicken or vegetable broth
  • 3-4 tbs of apple cider vinegar
  • 3 Golden Delicious or Snap Dragon Apples, peeled, cored, cut into 1/2-inch cubes
  • 1 tablespoon raisins
  • Salt and Pepper, to taste


  1. Melt two tablespoons of the butter with oil in large, thick-bottomed pot or Dutch oven over medium-high heat.
  2. Add both kinds of onions, sauté until soft, then reduce heat and add the garlic and tarragon. Sauté for a minute, then stir in the cabbage. Continue to sauté until vegetables wilt and start to brown, stirring occasionally.
  3. Add the thyme sprigs and sauté for another minute or two.
  4. Add your broth and the apple cider vinegar, then bring to a boil.
  5. Once boiling, reduce the heat to medium-low and simmer 15-20 minutes.
  6. Meanwhile, melt the other two tablespoons butter in a skillet over medium-high heat. Add the apples and sauté until brown and tender, stirring occasionally.
  7. Remove thyme sprigs from the cabbage stew and stir the apples and raisins in
  8. Let the stew simmer on low heat for another five minutes.
  9. Season stew with salt and pepper and serve!