The perfect accompaniment to a juicy fork-tender pork loin is a dish of sweet and slightly tangy hard cider braised cabbage. It adds a wonderful balance to savory meats and is easy to make. This is our stovetop method, but you could certainly prepare this recipe in a slow cooker so that it's ready when you get home.
Hard Cider Braised Cabbage
Serves 6
1 tablespoon olive oil
1 sweet yellow onion, finely sliced
12 ounces semi sweet hard cider
1/2 head of white cabbage, thinly sliced
1/2 head of red cabbage, thinly sliced
Apple cider vinegar to taste
Apple sauce to taste, optional
Salt and pepper to taste
Heat oil in a large stock pot over medium high heat. Add sliced onion and sauté until tender but not browned. Add cider and continue to cook until the alcohol has burned off and it begins to reduce, about 5-10 minutes.
Add thinly sliced cabbage and reduce to a low simmer. Cover and cook, stirring occasionally, until the cabbage has softened. Add apple cider vinegar to taste. Note: Some like this dish more sour, some like it more on the sweeter side, so adjust according to your taste preference. If you prefer it even sweeter, add a bit of apple sauce. Season to taste with salt and pepper. Continue to simmer for about 1 1/2 - 2 hours, covered, until cabbage is soft and supple.
