Cabbage and Apple Stew
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
- Melt two tablespoons of the butter with oil in large, thick-bottomed pot or Dutch oven over medium-high heat.
- 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.
- Add the thyme sprigs and sauté for another minute or two.
- Add your broth and the apple cider vinegar, then bring to a boil.
- Once boiling, reduce the heat to medium-low and simmer 15-20 minutes.
- 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.
- Remove thyme sprigs from the cabbage stew and stir the apples and raisins in
- Let the stew simmer on low heat for another five minutes.
- Season stew with salt and pepper and serve!