Braised Cabbage in Katz Cider Vinegar and Currants

Serve as a bed for the Braised Pork Loin recipe, or serve as a vegetarian side dish or main course with some goat cheese sprinkled on top.

  • 1 head red cabbage, cored and thinly sliced
  • 2 tbls. Katz Chef’s Pick EVO
  • 1 large onion, thinly sliced
  • 1/2 cup currants or raisins
  • 1/2 cup Katz Gravenstein Apple Cider Vinegar
  • 1/2 cup Apple Brandy (Calvados) or medium-sweet Sherry
  • 1 teaspoon celery seed (optional)
  • grating of nutmeg
  • salt and pepper to taste

Pour the vinegar and wine over the currants in a bowl and let sit for 15 minutes.

In a 12” skillet or sauté pan, warm oil over medium heat. Add cabbage and toss until slightly wilted. Add currants with liquid, celery seed and nutmeg. Toss well to coat, add salt and pepper to taste and turn heat to very low and cover pan.

Cook for about 15 minutes until wilted. The cabbage should be brightly colored and should have absorbed most of the liquid. Adjust seasoning and serve.