This was the first cabbage dish I mastered. We eat this often. Usually one night for supper we would have this as a side. Then the next day we would have poached eggs over cabbage, or throw it over a salad and call it lunch. I love that it is another way to sneak bone broth into your diet without living on soup. (Which isn’t all bad either.)
The longer this dish cooks, the softer the cabbage gets. If you like this dish a little sweeter you can add a diced apple when cooking. I actually enjoy the tart taste of the apple cider vinegar.
- 1 head of red cabbage cored and shredded
- 1 red onion diced
- 1 red apple cored and diced (optional)
- 1 tbsp ghee (or cooking oil)
- 3 tbsp apple cider vinegar
- ½ cup turkey bone broth (or any broth of your choice, even veggie broth to make it vegetarian)
- Additional broth if your pan goes dry
- 1 tsp or a couple of sprigs of fresh thyme
- Sea salt and pepper to taste
Cut cabbage in half and remove the core. Shred cabbage into consistently sized pieces and set aside.
Peel and dice red onion.
Melt ghee over medium heat in a large sauté pan. Once melted add onion, salt and pepper. Salute for 2-3 minutes.
Add cabbage and give it a toss just to get everything coated.
Add broth, apple cider vinegar and thyme.
I don’t bother taking the leaves off the thyme when I have a fresh sprig. The leaves will fall off when cooked and the stem is large enough that I can just pick it out later.
Cover and simmer for 20 minutes. You want a gentle simmer, so depending on your stove you might need to reduce the heat. At this time add the apple if you are using. Cook for another 20 minutes or so to cook down some of the liquid. You don’t want it to be soupy. However if the pan seems dry but the cabbage is not cooked – add a few tablespoons of additional broth. When cabbage is cooked to you liking remove the thyme stems and serve.