Tom Colicchio: Apple Cider-Braised Cabbage

I've been eating a lot of cabbage.  I mean, I'm not complaining, I've got some good recipes, but at the tail end of winter, there's not much else in the produce section.  I wanted to try something new and interesting, and I thought this might just fit the bill.  It creates and interesting mish mash of sweet and sour and savory that is definitely interesting, but I'm not sure I'm absolutely sold.  Or it might be that my cabbage with bacon and cream is just that good.

Apple Cider-Braised Cabbage
From Tom Colicchio, as seen at Food and Wine

2 tablespoons extra-virgin olive oil
One (1½-pound) head of green cabbage, cut through the core into 6 wedges
½ cup chopped bacon (about 2 ounces)
1 medium onion, halved through the core and thinly sliced lengthwise
Kosher salt
½ cup apple cider vinegar
2 cups apple cider
1 tablespoon unsalted butter
Freshly ground black pepper

In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.

Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.

Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.

Makes 6 servings