Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.
1 1/2 cups low-sodium vegetable or chicken broth, divided
1/2 cup apple cider vinegar
4 small parsnips, chopped into ½-inch pieces
Ground black pepper, to taste
1 small bunch fresh tarragon, divided
2 Granny Smith apples, cored and chopped
1/4 cup dried black currants
In a large sauté pan or Dutch oven, heat oil on medium. Add onion and cook for 7 to 8 minutes, stirring, until onion turns golden brown and begins to caramelize.
Meanwhile, cut cabbage into 8 thin wedges, leaving core of each as intact as possible to hold cabbage together. Set aside.
Add garlic to pan with onion and cook for 1 minute, stirring. Stir in 1/2 cup broth. Increase heat to bring to a boil and cook for 1 minute, stirring frequently and scraping browned bits from bottom of pan with a wooden spoon. Stir in 1/2 cup broth, vinegar, parsnips and cabbage. Season with pepper and add 1 whole tarragon sprig. Reduce heat to medium-low, cover with a tight-fitting lid and simmer for 10 minutes, until cabbage is just tender.
Stir and add remaining 1/2 cup broth. Stir in apples and currants, cover and cook for an additional 10 to 15 minutes, until vegetables are very tender. Strip leaves from remaining tarragon sprigs and finely chop leaves. Remove and discard whole tarragon sprig from pan. Sprinkle cabbage mixture with chopped tarragon.