Cabbage and Apple Stew - New York Apple Association

Ingredients

• 4 tbs butter, divided
• 1 tbs extra-virgin olive oil
• 1/2 large head of green cabbage, cored and sliced
• 1 large onion, chopped
• 1 green onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon dried tarragon
• 8-10 sprigs of fresh thyme
• 1.5 quarts chicken or vegetable broth
• 3-4 tbs of apple cider vinegar
• 3 Golden Delicious or Snap Dragon Apples, peeled, cored, cut into 1/2-inch cubes
• 1 tablespoon raisins
• Salt and Pepper, to taste
• Melt two tablespoons of the butter with oil in large, thick-bottomed pot or Dutch oven over medium-high heat.
• Add the thyme sprigs and sauté for another minute or two.
• Add your broth and the apple cider vinegar, then bring to a boil.
• Once boiling, reduce the heat to medium-low and simmer 15-20 minutes.
• Meanwhile, melt the other two tablespoons butter in a skillet over medium-high heat. Add the apples and sauté until brown and tender, stirring occasionally.
• Remove thyme sprigs from the cabbage stew and stir the apples and raisins in
• Let the stew simmer on low heat for another five minutes.
• Season stew with salt and pepper and serve!