Braised Cabbage and Brussels with Apples

I wish I had a super fresh, bright spring dish to share today. However, for some reason our welcome to spring was with a nasty ice storm that makes it still feel like the dead of winter. This means I’m still craving warming foods, that provide a sense of comfort on days (weeks) like this.

I clearly remember one Easter weekend, that was maybe 10 years ago where it was actually warm. I remember because I was 17 and wore this horrendous sleeveless outfit that I thought was super cool at the time. Oh with a flower in my huge “gina curls” that I rocked….I don’t get it.

I live for the warmer seasons, and personally if we could skip March all together – who would really complain?

Until then I’ll just keep eating foods that support the weather because eating seasonally right now seems odd.

Earlier this week I finally starting cooking again after my bout of pneumonia, my life needed a heavy does of nutrition again. My energy slowly came back and I could stand long enough to make a warming, nutrient dense meal. Have any of you ever had pneumonia? It sucked, period. Like, total wipe out. So right now I’m trying to get as many much nutrition into my body to bring my immune system back up. I feel like it will be a slower process then any other times I’ve been sick because of how sick I was, so patience is a virtue right now.

Fun Fact: I used to HATE cabbage, literally thought it was a terrible vegetable. However now I love it, because it all comes down to how you prepare it and ways you can jazz it up. It’s such a versatile vegetable that is hearty enough to be prepared in many different ways: Sautee, slow cooked, in soups/stew, raw and braised.

Stewed or braised cabbage is excellent for digestion and makes this vegetable easy for your body to breakdown and assimilate nutrients. The fiber in the cabbage binds with bile in your digestive tract, which makes bile easier to excrete. Since bile in a crucial component to digesting your food, especially regarding fat digestion, it’s a great vegetable to incorporate into your diet. Cooking helps to predigest the cabbage, making it easier for the body to breakdown and a much better choice for those with sensitive tummies. This recpie pairs cabbage, ginger, fennel seeds and caraway to create a warming and stimulating dish for your digestive health

This is a great recipe you can make at the beginning of your week and enjoy throughout the week, for a quick dinner or lunch side.

Flavour Profile
Crunch: walnuts
Soft: braised vegetable
Creamy: Ghee
Sweet: Apples
Savory: Bacon
Bitter: Caraway
Tart (Sour): Apple Cider Vinegar

Braised Cabbage and Brussels with Apples
Yields: 4-6 Servings
{Paleo with Vegan Option}

2 Tbsp Olive Oil
3” nob of ginger, peeled and minced
½ tsp fennel seeds
1 tsp caraway seeds
4 slices of bacon, thinly sliced
1 small green cabbage (860g), thinly sliced
2 ½ cups Brussels sprouts (200g), thinly sliced
2 gala apples, peeled and large dice|
1 ½ tsp salt
1/3 cup apple cider vinegar
1 Tbsp Ghee (to finish)
cracked black pepper, few fat pinches
1/3 cups walnuts, chopped
1/3 cup, chopped parsley


  1. In a large stock pot, eat the olive oil over medium high heat.
  2. Once the oil is heated, add the ginger, fennel seeds, caraway seeds. Once fragrant, add the bacon and cook together to allow the bacon to start to render.
  3. After 5 minutes add the cabbage, brussles, apples and salt. Stir through and pour in the apple cider vinegar.
  4. Lower the heat and cover with the lid to braise for 45 minutes, stirring it every so often.
  5. Then add your black pepper and ghee, stir through to melt the ghee to coat the cabbage.
  6. To serve, garnish with chopped walnuts and chopped parsley

For a Vegan Option:

  • Simply remove the bacon and add ½ tsp of smoked paprika.
  • Sub coconut oil in for the ghee to finish



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