The cabbage came out still a little crunchy and nice. I would have liked a little more apple flavor here. I used cider and organic apple cider vinegar with the 'mother'. A little grated or thinly sliced apple here would probably be very nice and add just the right touch. The onion seemed a little too pronounced here so next time I think I will use a little less of that. Thanks for a great recipe Jackie!
Excellent flavor! Not braised as long as southern style braised cabbage, this is like a cross between braising and stir-fry and the flavor is nothing like boiled cabbage. The vinegar and cider give it is nice little zip. Made for CQ15.
This is such a simple recipe, and is similar to pickled cabbage, but it has far more subtlety and finesse. I think this recipe has that elusive quality they call umami. It almost tastes like meat (which is high praise from me!)
We really enjoyed this version of braised cabbage JackieOhNo. It was simply delicious. It had the right ratio of sweet and tangy. We liked the slight crunch to the cabbage. Over all we loved it, a perfect side served with fresh cod cakes. Made for Culinary Quest - Ireland - 2015.
This was great! So simple and tasty. :) I have to say that I was skeptical while cooking -- I kept taking little tastes and thought the flavor was kind of plain. But when I added the vinegar and some salt and pepper at the end, that totally made it! My husband went back and got a bowl full for seconds. Can't argue with that!
I really enjoyed this dish - it is a nice spin on a classic dish we make regularly in our house. Normally we just make "fried cabbage" using nothing but the cabbage, onion and salt and pepper (once in a while bacon). This gave it a nice zip. Thank you for another way to serve a terrific - and overlooked veggie. **Made for Beverage Tag 2008**