Cider Braised Cabbage with Ham Bone and Apples

Name: Cider Braised Cabbage with Ham Bone and Apples
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-6
Ingredients: 1 leftover ham bone with some meat attached; 1 medium green cabbage 1.5-2 kg, outer leaves removed and cut into 8 wedges, core intact; 2 medium onions thickly sliced; 2 Honeycrisp apples cored and thickly sliced; 3 garlic cloves smashed; 1 tablespoon whole-grain mustard; 2 cups dry alcoholic apple cider for non-alcoholic version: use unsweetened apple juice plus 1 tablespoon apple cider vinegar; 2 cups low-sodium chicken stock or water enough to reach halfway up the vegetables; 1 tablespoon white or yellow miso paste optional; 1 tablespoon olive oil; Freshly ground black pepper; 1 Ambrosia apple finely diced; 1 jalapeño finely diced; 2 tablespoons chopped flat-leaf parsley; 1 teaspoon lemon zest; ½ teaspoon stone ground mustard; 2 teaspoons cider vinegar; Pinch of salt and freshly cracked pepper; 1 tablespoon toasted sesame seeds white or mixed; CopperBond 5QT Dutch Oven; OvenBond Quarter Sheet Pan; Provisions Stainless Steel Mixing Bowls

Cider Braised Cabbage with Ham Bone and Apples

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

20 minutes

Cook Time

120 minutes

This cider-braised cabbage with ham bone and apples is pure cozy comfort. Tender cabbage, sweet Honeycrisp apples, and savory ham melt into a rich broth, finished with a fresh Ambrosia apple gremolata for brightness. It's mostly hands-off once it's in the pot, making it perfect for a slow Sunday supper or make-ahead meal.

Ingredients

For the Braise

1 leftover ham bone with some meat attached
1 medium green cabbage 1.5-2 kg, outer leaves removed and cut into 8 wedges, core intact
2 medium onions thickly sliced
2 Honeycrisp apples cored and thickly sliced
3 garlic cloves smashed
1 tablespoon whole-grain mustard
2 cups dry alcoholic apple cider for non-alcoholic version: use unsweetened apple juice plus 1 tablespoon apple cider vinegar
2 cups low-sodium chicken stock or water enough to reach halfway up the vegetables
1 tablespoon white or yellow miso paste optional
1 tablespoon olive oil
Freshly ground black pepper

For the Topping - Apple-Herb Gremolata

1 Ambrosia apple finely diced
1 jalapeño finely diced
2 tablespoons chopped flat-leaf parsley
1 teaspoon lemon zest
½ teaspoon stone ground mustard
2 teaspoons cider vinegar
Pinch of salt and freshly cracked pepper

Finish

1 tablespoon toasted sesame seeds white or mixed

Directions

Brown The Ham Bone: Heat olive oil in a large Dutch oven or large pot over medium heat. Sear the ham bone 3-4 minutes per side until lightly caramelized. Remove and set aside.
Build The Base: In the same pot, add onions and cook 2-3 minutes until beginning to soften. Add garlic and cook 2 more minutes until lightly golden. Stir in mustard.
Deglaze And Braise: Pour in cider, scraping up browned bits. Layer cabbage wedges, nestle the ham bone in, and scatter Honeycrisp apple slices. Add stock and bring to a simmer. Cover and transfer to a 325°F oven. Braise 1½-2 hours until cabbage is tender and broth is flavourful.
Ham Bone: Remove the ham bone and set it aside. If your ham bone has extra meat, shred and add back after braising.
Add Miso. Optional: Spoon a bit of hot broth into a bowl, whisk in the miso until smooth, and return it to the pot. Stir gently and season with pepper. Salt is usually unnecessary due to the ham and miso.
Make Gremolata: Just before serving, mix all gremolata ingredients in a small bowl.
For Serving: Place 1-2 cabbage wedges in a shallow bowl. Keep the core intact for structure. Ladle braising liquid, onions and apple. Sprinkle gremolata and toasted sesame seeds on top. Serve immediately.