I’ve been running my own web design business for nearly 10 years and I still never get used to the slow times. This past spring and summer were slower than it had been in years and it got me a little freaked out. While I love roller coasters at the amusement park, living one in my work-life always makes me anxious. I’m not an easy relaxer. I don’t chill out. So when September hit us with work that won’t stop until early 2014, it’s hectic & busy but I’m in my element.
I like to be busy so that’s why I like meals like this that just seem to do all the magic with very little input from me. Sure, I sliced onions and cabbage and diced up a carrot and a jalepeno pepper, but the meal pretty much cooked itself. Braising is a wonderful thing. Slow, low heat and an hour later, dinner is served.
The night I made this, I was really craving another braised cabbage dish. But that dish takes 2 hours in the oven. I wanted something quicker. But not as quick as this dish where the cabbage retains a bit of bite. Nope, what I was looking for was pure comfort, a warm hug in cabbage form. So instead of braising cabbage for 2 hours in the oven, I braised it on the stovetop for just under an hour.
I threw in an apple for some sweetness and a jalepeno to add heat, but all the flavour and richness of the original dish are present. Cabbage success!
I wasn’t sure how my husband would react to the dish. Unlike me, braised cabbage isn’t something he craves. So I served it with boiled potatoes and threw an egg on top because a runny yolk always makes for a successful dinner. Leftovers were served with grated cheese and hot sauce and it was equally delicious.
elsewhere: If you’re looking for another hearty, simple autumnal dish, head over to Poppytalk where I guest post a recipe for an autumn vegetable & apple hash. And yes, there’s a fried egg on top too!
stove-top braised green cabbage with apples
2 T olive oil
1 yellow onion, diced
1 jalepeno pepper, seeds removed & minced
1 large carrot, diced
1 small head of cabbage, finely sliced (I used napa, but any old green cabbage will do)
1/4 – 1/2 c chicken or vegetable stock
2 apples, cored & sliced (I used Mac Spurs)
1 T apple cider vinegar
to serve: hot sauce, fried egg, steamed potatoes, grated strong cheddar (all optional but all delicious)
In a large heavy pot, heat olive oil over medium heat and stir in the onion, jalepeno and carrots. Sauté until soft, being careful to not let the vegetables turn brown. Add in the cabbage, apples, vinegar and stock, turn down heat to a medium-low simmer and put a lid on the pot, giving things a stir occasionally. Add more stock if needed if you notice your pan is drying out. After 45 minutes to 1 hour, your cabbage will be soft, yielding and ready. Sprinkle with a little kosher salt if needed. Serve with boiled potatoes, a fried egg with a runny yolk or some grated cheddar cheese. Hot sauce required – at least I think so. Makes 4-6 servings.
I have a small head of cabbage and some jalapenos, onions and apples, so I pretty much need to make this, right? Sounds like the perfect thing for a cold night!
Your blog is adorable! This dish sounds so comforting, something I’d love to enjoy on a fall day. 🙂
You could get me to eat almost anything by putting a fried egg on top! But this does sound especially like comfort food!
You are obviously are someone who knows their cabbage, the two hour baked cabbage looks delicious too.
holy moly. I’m making this TONIGHT alongside some pierogies from the freezer. Take that, chilly day & grumpy mood!
Since it’s Thanksgiving, I’m always looking for blogs that will give me plenty of ideas. My friend just told me about “Cooking With Mr. C.” on Facebook (also a blog). I just “Liked” his page. He dedicates November for all Thanksgiving ideas. I was hoping I may find some things on your blog this season too. Alana
Ooh, yes please! Cabbage with an egg on top is just one of those classic fall dishes–it really makes me feel like the season has arrived, even if I’m sitting around in a t-shirt in 75F California. 🙂
Nicole, if you haven’t made this dish yet, you better get on it! 🙂 It’s a good one.
Aw, thanks Tiffany 🙂
Elizabeth, I am a cabbage fiend!
Elena, this would be amazing with pierogies. Let me know how it goes!
Oh, Eileen, now I’m envious. It’s thankfully, not too cold here in Vancouver (and we’ve got sunshine which is all I care about in the fall being on the Wet Coast), but t shirt weather sounds glorious.
I don’t think I’ve ever braised cabbage, but since reading this post all I can think of is serving this dish with spicy Italian sausage. And yes, we have been blessed with fantastic weather so far on the west coast. I can’t believe I was walking in a t-shirt outside yesterday!
I’d totally eat this cabbage dish for breakfast! Last winter I was in Montreal and ordered bubble & squeak at a restaurant for breakfast, so it makes perfect sense to me to enjoy this first thing in the morning. Definitely a warm hug for your belly on a chilly morning in Toronto.
I usually like the font you use, but I have to tell you that when I look at the title of this recipe, I think it says “A Warm Bug in Cabbage Form…” The recipe itself sounds much tastier!
i can’t think of any dish that i’ve ever seen in which a nice runny fried egg didn’t make it into a delicious meal! looks and sounds great, jeannette – and awesome to hear how busy you guys are ! ^__^
Katina, oooh, this would be lovely with sausage! I hope you give it a try, especially now that chillier weather has hit our shores.
Oooh, I like how you think, Joanne!!
Haha, too funny, Judy!
A runny egg always makes everything better, Lyndsay!
I follow a few food blogs but your’s seem to be the one where I most often try the recipes. I just made this recipe tonight and it was a huge success. Thanks! Delicious and comforting just as you said.