Braising cabbage and kale in a sweet and sour solution of apple juice, vinegar and spices softens the vegetables and adds a lot of flavour. Make this dish as a side to go along with roast meats or sausage.

Yield: Serves 6.



  • 3 cups water
  • 1 cup apple juice
  • 1 cup dry white wine
  • 1 cup white wine vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup salted butter
  • 1 cup diced onions
  • 1 tsp celery seed
  • 1 tsp fennel seed, crushed
  • 1 tsp thyme, crumbled
  • 2 cinnamon sticks*
  • 2 bay leaves*
  • 16 cups thinly sliced green cabbage
  • 12 cups thinly sliced kale
  • 2 tbsp salted butter
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Combine water, apple juice, wine, vinegar and sugar; set aside.
  2. Melt 1/4 cup butter in a non-reactive Dutch oven over medium-low heat. Add onions, celery seed, fennel seed, thyme, cinnamon sticks and bay leaves; sauté until onions are softened, about 5 minutes.
  3. Add cabbage and sauté until it starts to soften. Add kale and sauté for 5 minutes.
  4. Add water mixture and stir to combine. Bring to a boil.
  5. Reduce heat and simmer, covered, stirring occasionally, for 1 1/2 hours.
  6. Uncover and simmer, stirring occasionally, until most of liquid is evaporated, about 30 minutes.
  7. Remove and discard cinnamon sticks and bay leaves. Remove from heat and stir in 2 tbsp butter, salt and pepper.
Nutritional analysis per serving:

250 calories, 9.8 g fat, 6 g protein, 33.2 g carbohydrate, 7.1 g fibre, 216 mg sodium

*Ingredients not included in nutritional analysis.