Why Apple Cider Vinegar Is The Key To Better Braised Cabbage - Tasting Table

"Apple cider vinegar works well with braised cabbage because of the big flavor boost it provides and its balance of sweetness and acidity. Just like adding apple cider to pot roast changes everything or balances the savory flavor of collard greens, adding apple cider vinegar when braising cabbage elevates the taste of the pan-browned and caramelized vegetable."

"When combined with other tart and sweet ingredients, such as dijon mustard and brown sugar, to make a braising liquid to cook the cabbage, the resulting flavor is pleasantly bright, slightly tart, and subtly sweet - the perfect complement to the earthy canvas that the vegetable provides. Since cabbage can sometimes be a bit bitter, the apple cider vinegar really helps round out the flavor."

"Making apple cider vinegar braised cabbage involves cutting the vegetable into wedges for 'steaks' or slices, searing it in oil or butter in a hot frying pan or braising dish, then adding a sauce composed of a couple of tablespoons of apple cider vinegar, sugar, condiments, and water or broth."

Braising combines searing with slow stewing in flavorful liquid and works exceptionally well for hearty vegetables like cabbage. Apple cider vinegar significantly enhances braised cabbage by adding a substantial flavor boost and balancing sweetness with acidity. When combined with ingredients like Dijon mustard and brown sugar, apple cider vinegar creates a braising liquid that produces a pleasantly bright, slightly tart, and subtly sweet result. The vinegar helps round out cabbage's natural bitterness while accentuating the browned, caramelized notes from searing. Preparation involves cutting cabbage into wedges or slices, searing in oil or butter, then adding the sweet-acidic braising liquid to fully cook and tenderize the vegetable.

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