Local cabbage from Blue Heron Farm & a local Mutsu apple from Indian Creek Orchard.

Cabbage and apples — two great NY State crops blend together in this adaptation of a classic cabbage dish. The cabbage cooks for a long time until it is tender and sweet.

Braised Red Cabbage with Apples

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise into thin strips
2 Tbsp. canola oil
1 small onion, thinly sliced
2 Mutsu apples, peeled, cored and sliced
About 1/3 cup balsamic vinegar
¼ tsp.  ground allspice
freshly ground pepper to taste


  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
  2. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes.
  3. Add 2 Tbsp. of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
    Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 Tbsp. balsamic vinegar, and salt to taste. Toss together.
  4. Cover the pot, and cook over low heat for one hour, stirring from time to time.
  5. Add freshly ground pepper, taste and adjust salt, and add another Tbsp. or two of balsamic vinegar as desired.