Real Recipes From Real Home Cooks ®

bonnie's braised cabbage with red apples and wine

(2 ratings)
Recipe by
BonniE !
Cottonwood, CA

This dish is super easy to make and picks up tons of flavor from the drippings of any meat you sear, such as fried pork chops. The apples taste wonderful, and they really perk up the cabbage. A fast and simple dish seasoned with just salt and pepper, and a touch of wine. Enjoy!

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For bonnie's braised cabbage with red apples and wine

  • 1/2
    large head of green cabbage
  • a pan with meat drippings, prefer pork chops seared
  • 1/2
    cup of white wine
  • 2
    red gala apples unpeeled but cored
  • salt and pepper to taste.

How To Make bonnie's braised cabbage with red apples and wine

  • 1
    Sear you meat in a large non-stick skillet that has a tight fitting lid, such as thick loin chops, which is what I used to make this dish. Once the chops have a good sear on both sides, transfer them to a glass baking dish, covered tight with foil, and pop them in the oven until the cabbage is done. About 15 minutes at 350 degrees.
  • 2
    Put the half head of cabbage flat side down on a cutting board. Slice the cabbage straight across in coarse 1/4 inch slices. Place the slices in the hot pan drippings and add the 1/2 cup of wine, stir gently to pick up any brown pieces. Put the lid on the skillet. Let the cabbage cook while you wash and slice the unpeeled red apples, removing the core. Place the apples on top of the cabbage. Ever so often turn the cabbage and the apples. The apples and cabbage will brown as the cabbage cooks, make sure it doesn't burn. When the cabbage is tender, the apples will be, too. Remove chops from oven, and serve with the cabbage and apples. Enjoy!