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Cider Braised Cabbage with Ham Bone and Apples

Cider Braised Cabbage with Ham Bone and Apples

Courtesy of Zimmysnook

Servings

4-6

Prep Time

20 minutes

Cook Time

120 minutes

This cider-braised cabbage with ham bone and apples is pure cozy comfort. Tender cabbage, sweet Honeycrisp apples, and savory ham melt into a rich broth, finished with a fresh Ambrosia apple gremolata for brightness. It's mostly hands-off once it's in the pot, making it perfect for a slow Sunday supper or make-ahead meal.

Ingredients

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    • 1 leftover ham bone with some meat attached
    • 1 medium green cabbage 1.5-2 kg, outer leaves removed and cut into 8 wedges, core intact
    • 2 medium onions thickly sliced
    • 2 Honeycrisp apples cored and thickly sliced
    • 3 garlic cloves smashed
    • 1 tablespoon whole-grain mustard
    • 2 cups dry alcoholic apple cider for non-alcoholic version: use unsweetened apple juice plus 1 tablespoon apple cider vinegar
    • 2 cups low-sodium chicken stock or water enough to reach halfway up the vegetables
    • 1 tablespoon white or yellow miso paste optional
    • 1 tablespoon olive oil
    • Freshly ground black pepper

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    • 1 Ambrosia apple finely diced
    • 1 jalapeño finely diced
    • 2 tablespoons chopped flat-leaf parsley
    • 1 teaspoon lemon zest
    • ½ teaspoon stone ground mustard
    • 2 teaspoons cider vinegar
    • Pinch of salt and freshly cracked pepper

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    • 1 tablespoon toasted sesame seeds white or mixed

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    • CopperBond 5QT Dutch Oven

    • OvenBond Quarter Sheet Pan

    • Provisions Stainless Steel Mixing Bowls

    Directions

    1. Brown The Ham Bone: Heat olive oil in a large Dutch oven or large pot over medium heat. Sear the ham bone 3-4 minutes per side until lightly caramelized. Remove and set aside.

    2. Build The Base: In the same pot, add onions and cook 2-3 minutes until beginning to soften. Add garlic and cook 2 more minutes until lightly golden. Stir in mustard.
    3. Deglaze And Braise: Pour in cider, scraping up browned bits. Layer cabbage wedges, nestle the ham bone in, and scatter Honeycrisp apple slices. Add stock and bring to a simmer. Cover and transfer to a 325°F oven. Braise 1½-2 hours until cabbage is tender and broth is flavourful.
    4. Ham Bone: Remove the ham bone and set it aside. If your ham bone has extra meat, shred and add back after braising.
    5. Add Miso. Optional: Spoon a bit of hot broth into a bowl, whisk in the miso until smooth, and return it to the pot. Stir gently and season with pepper. Salt is usually unnecessary due to the ham and miso.
    6. Make Gremolata: Just before serving, mix all gremolata ingredients in a small bowl.
    7. For Serving: Place 1-2 cabbage wedges in a shallow bowl. Keep the core intact for structure. Ladle braising liquid, onions and apple. Sprinkle gremolata and toasted sesame seeds on top. Serve immediately.