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Braised Cabbage with Apple and Mustard

A gorgeous complement to meats and fish, this earthy blend of cabbage and apple makes a great side dish.

Directions In a large pot over medium-high heat melt butter. Add onions, thyme and season with 2 tsp (10 mL) salt and 1 tsp (5 mL) pepper. Cook for 5 to 6 minutes or until onions are soft and translucent; add mustard and stir to combine. Add apples and cabbage and stir gently.

Add buttermilk and cream, decrease heat to medium and cover. Let simmer for 10 to 15 minutes or until cabbage is soft but not mushy. Season with remaining salt and pepper and serve.

Recipe courtesy Ontario Apple Growers

Ingredients 2 tbsp (30 mL) unsalted butter

2 cups (500 mL) onions, peeled and finely sliced

4 sprigs fresh thyme

2-1/2 tsp (12 mL) salt, divided

1-1/2 tsp (7 mL) freshly ground black pepper, divided

2 tbsp (30 mL) grainy mustard

3 cups (750 mL) apples (Northern Spy, McIntosh or Cortland all work well), peeled and julienned

10 cups (2.5 L) Savoy cabbage (approx. 1 small head), quartered and finely sliced

1 cup (250 mL) buttermilk

1 cup (250 mL) whipping cream

Nutritional Information Per serving (makes 8 servings)

200 calories

4 g protein

15 g total fat (9g saturated fat)

17 g carbohydrates

4 g fibre

50 mg cholesterol
890 mg sodium

%RDI:

Iron 4%

Calcium 10%

Vitamin A 30%

Vitamin C 50%

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