I was recently cooking a corned beef brisket in my slow cooker.
I added my usual carrots and potatoes, set it up with some spices, some chicken broth, and a little brown sugar on top. Great. Love it. Can't go wrong.
Normally, I would add cabbage to the slow cooker about an hour before it finishes cooking, but then I thought "hmm, how 'bout something a little different this time? Why not?!" Then I remembered how my Mom used to add diced apples to her sauerkraut, and I thought "oooo apples...that sounds good.. Why not?!" I do love apples and onions when they're sauteed together. Then I added some thyme... Why? because I love it and want to add it to everything. By the time I was finished adding and tasting, I had come up with a pretty stellar dish, I must say. Actually, I think it might possibly be my new go-to for sauteed cabbage. Yes, it's perfect to have with your ham or corned beef, but don't just save it for st Patrick's Day. Have it with some grilled pork chops, or a roast chicken!
Normally, I would add cabbage to the slow cooker about an hour before it finishes cooking, but then I thought "hmm, how 'bout something a little different this time? Why not?!" Then I remembered how my Mom used to add diced apples to her sauerkraut, and I thought "oooo apples...that sounds good.. Why not?!" I do love apples and onions when they're sauteed together. Then I added some thyme... Why? because I love it and want to add it to everything. By the time I was finished adding and tasting, I had come up with a pretty stellar dish, I must say. Actually, I think it might possibly be my new go-to for sauteed cabbage. Yes, it's perfect to have with your ham or corned beef, but don't just save it for st Patrick's Day. Have it with some grilled pork chops, or a roast chicken!
Because.. you know what I'm gonna say... WHY NOT?!
2-3 tbs butter
2 apples, peeled, cored, sliced
1 onion, sliced
Thyme leaves
1 small head cabbage, chopped
Salt and pepper
A few tbs of heavy cream
Juice from half of a lemon
In a large skillet, melt butter. Add apples, onions, and a big pinch of thyme leaves. Sauté until everything begins to soften, about 5 minutes.
Add chopped cabbage, salt, and pepper. Using tongs, toss to combine. Cover. Let it steam for about 5-10 minutes or until the cabbage begins to wilt. Continue to sauté, tossing everything as you go to insure even cooking. When everything is tender, stir in a tiny drizzle of heavy cream, just to add a little extra richness. Finish with a spritz of lemon juice.
Serve with corned beef, ham, or your favorite roast.
Tips:
People often say to use Granny Smith apples for cooking, but they're a little too tart for me. I say use any apples you like!! Most times I use Honeycrisp, but you do you!
Also choose whatever kinds of cabbage or onions you like. What looks good at the market? Any kind will work here!
Fresh thyme is preferred, but feel free to use dried.
And definitely don't skip the lemon juice at the end. It really brightens up the dish. If you don't have lemon juice, use another acid such as lime juice, or even just a splash of apple cider vinegar.
Add chopped cabbage, salt, and pepper. Using tongs, toss to combine. Cover. Let it steam for about 5-10 minutes or until the cabbage begins to wilt. Continue to sauté, tossing everything as you go to insure even cooking. When everything is tender, stir in a tiny drizzle of heavy cream, just to add a little extra richness. Finish with a spritz of lemon juice.
Serve with corned beef, ham, or your favorite roast.
Tips:
People often say to use Granny Smith apples for cooking, but they're a little too tart for me. I say use any apples you like!! Most times I use Honeycrisp, but you do you!
Also choose whatever kinds of cabbage or onions you like. What looks good at the market? Any kind will work here!
Fresh thyme is preferred, but feel free to use dried.
And definitely don't skip the lemon juice at the end. It really brightens up the dish. If you don't have lemon juice, use another acid such as lime juice, or even just a splash of apple cider vinegar.
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