Cider Braised Cabbage with Leeks

3 T olive oil
4 medium leeks, white and light green portions sliced
4 cloves garlic, minced
kosher salt and black pepper to taste
1 1/2 t dried thyme
1 small red cabbage cored and finely shredded
1 1/2 C hard cider
OR 1 C chicken/vegetable stock and 1/2 C apple cider
zest and juice of 1 lemon
2 T chopped fresh dill

Sauté the leeks, thyme and garlic in the olive oil, sprinkling with kosher salt to sweat, about 1-2 min. Add in the shredded cabbage and a generous amount of freshly ground pepper and sauté several minutes more just until the cabbage starts to wilt and begins to brown. Add in the cider, bring to a boil and then reduce to simmer for about 10 minutes, or until almost all of the liquid has evaporated and you have a rather thickish sauce. You want the cabbage to be moist but not dripping in liquid, but not dry either. Remove from the heat and add in the lemon zest, juice and dill, checking for seasoning and adding more salt and pepper if needed. Great on its own or as a side dish alongside pork chops and some mashed turnips.


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