Braising is a great technique for infusing greens and vegetables with flavor. Braising cabbage brings out its natural sweetness. Apple cider vinegar adds brightness to the dish and aids in digestion.
3 lbs. cabbage
2 tablespoons butter
1 onion, sliced
2 medium carrots, cut into 1/4-inch rounds
sea salt and freshly ground pepper to taste
1 1/2 cups vegetable or chicken stock
1-2 tablespoons apple cider vinegar, to taste
1/2 cup mint, chiffonade (cut into ribbons)
1. Cut the cabbage into quarters and cut out the core. Chop into 1 inch pieces.
2. Heat a large wide pan over medium heat. Add the butter, onion, carrot, and cabbage and season with salt and pepper. Saute for a few minutes, or until onions are translucent.
3. Add stock and vinegar. Bring to a boil then turn heat down to a simmer and cover. Allow to cook until almost all the liquid is cooked, about 45 minutes. Season again if necessary.
4. Remove to a platter and garnish with mint.