Thanksgiving Cabbage

Name: Thanksgiving Cabbage
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 3/4 to 1 cups chopped onion; 5 cloves garlic, peeled and chopped into large pieces; 1-2 apples, peeled, cored, and roughly chopped (grannysmith or macintosh both work well, but most any variety will do); 1 tablespoon dried thyme (sub with 1.5 Tb fresh if you have it); 1 tablespoon whole coriander seeds; 1 small head of cabbage (2-3 lbs), shredded. (Red cabbage makes for great but uniform color; green cabbage lets picky eaters see all the ingredients.); 3 teaspoons salt; pepper to taste

10 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 tablespoon butter
3/4 to 1 cups chopped onion
5 cloves garlic, peeled and chopped into large pieces
1-2 apples, peeled, cored, and roughly chopped (grannysmith or macintosh both work well, but most any variety will do)
1 tablespoon dried thyme (sub with 1.5 Tb fresh if you have it)
1 tablespoon whole coriander seeds
1 small head of cabbage (2-3 lbs), shredded. (Red cabbage makes for great but uniform color; green cabbage lets picky eaters see all the ingredients.)
3 teaspoons salt
pepper to taste

Directions

1

Choose a large-bottomed pan with a close-fitting lid. (I love to use a braiser, but a 3- or 4-quart saucepan does great, too.) On medium heat, add the oil and butter and wait until the butter has melted and frothed a little.
2

Add the onions and cook until translucent and beginning to brown, stirring occasionally.
3

Add the apples, garlic, thyme, and coriander and cook until the apples are softened and beginning to caramelize, about 5 minutes.
4

Add the cabbage in handfuls, stirring quickly but thoroughly after each handful. (If you can't fit all the cabbage in at this stage, don't worry, it'll cook down quickly; just fill the pan 3/4 of the way and stir frequently.) Stir in salt and put on the lid. Check after a couple of minutes to make sure the cabbage is releasing its water and nothing's burning on the bottom of the pan. Add a few teaspoons of water if needed. (Try not to add too much or you'll end up with soupy cabbage---so long as the bottom the pan is moist you should be fine.)
5

Continue to cook, stirring occasionally and adding the rest of the cabbage as you acquire the space for it. Once you have 1/4 inch of liquid in the bottom of the pan, turn up the heat to medium-high. Keep cooking until the cabbage is tender, about 20-30 minutes.
6

Add a few turns of black pepper to taste.