This cider braised cabbage with ham bone and apples is pure cozy comfort. Tender cabbage, sweet Honeycrisp apples, and savoury ham melt into a rich broth, finished with a fresh Ambrosia apple gremolata for brightness. It's mostly hands-off once it's in the pot, making it perfect for a slow Sunday supper or make-ahead meal.
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Why We Love This Recipe
- Cozy and comforting: Warm, hearty, and perfect for chilly days.
- Easy to make: Mostly hands-off braising in the oven.
- Flavourful broth: Sweet, savoury, and lightly tangy from cider and miso.
- Fresh crunch: Ambrosia gremolata adds brightness and texture.
- Leftover-friendly: Perfect for using leftover ham bones.
Ingredients
For the Braise
- Ham bone (ideally with some meat attached)
- Green cabbage
- Onions
- Apples
- Garlic cloves
- Stone ground mustard
- Dry alcoholic apple cider (See TIPS for a non-alcoholic version)
- Chicken stock or water
- Miso paste, optional
- Olive oil
- Freshly ground black pepper
Apple-Herb Gremolata
- Ambrosia apple
- Flat-leaf parsley
- Jalapeño
- Lemon zest
- Stone ground mustard
- Cider vinegar
- Salt and pepper
Finish
- Sesame seeds (white or mixed)
See the recipe card below for exact quantities.
Instructions
Brown The Ham Bone: Heat olive oil in a large Dutch oven or large pot over medium heat. Sear the ham bone 3-4 minutes per side until lightly caramelized. Remove and set aside.
Build The Base: In the same pot, add onions and cook 2-3 minutes until beginning to soften. Add garlic and cook 2 more minutes until lightly golden. Stir in mustard.
Deglaze And Braise: Pour in cider, scraping up browned bits. Layer cabbage wedges, nestle the ham bone in, and scatter Honeycrisp apple slices.
Add stock and bring to a simmer. Cover and transfer to a 325°F oven. Braise 1½-2 hours until cabbage is tender and broth is flavourful.
Ham Bone: Remove the ham bone and set it aside. If your ham bone has extra meat, shred and add back after braising.
Add Miso, optional: Spoon a bit of hot broth into a bowl, whisk in miso until smooth, and return to the pot. Stir gently and season with pepper. Salt is usually unnecessary due to the ham and miso.
Make Gremolata: Just before serving, mix all gremolata ingredients in a small bowl.
For Serving: Place 1-2 cabbage wedges in a shallow bowl. Keep the core intact for structure. Ladle braising liquid, onions and apple slices over the cabbage. Sprinkle gremolata and toasted sesame seeds on top. Serve immediately.
Tips, Substitutions & Serving Suggestions
- Cider Sub: For a non-alcoholic version: use unsweetened apple juice plus 1 tablespoon apple cider vinegar
- Cabbage Variety: Savoy or Napa cabbage works if you want a softer texture.
- Serving: Great with crusty bread, roasted potatoes, or grains.
- Make Ahead: Braise a day ahead; flavours deepen overnight. Reheat gently with a splash of broth. See FAQ’s for more details.
If you love this cider braised cabbage dish, try these recipes:
- Savoy Cabbage Roll Soup (with Spinach and Beans)
- Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
- Borscht (Beet & Cabbage Soup)
FAQs
A: Yes, in fact, this recipe tastes even better when made over two days. The gremolata should always be made fresh just before serving.
Here's the best way to do it:
Day One - Start the Braise
Assemble the recipe as instructed.
Bring everything to a gentle simmer on the stovetop.
Let it cook for about 1 hour, partially covered.
Remove from heat and let the entire pot cool.
Once cooled, refrigerate the whole pot (or transfer to an airtight container) overnight.
Day Two - Finish and Serve
Return the pot to the stove and bring it back to a simmer. Add more stock if needed.
Add the sliced apples at this stage so they don't overcook.
Simmer on the stovetop for 25 minutes.
Transfer the pot to a 325°F oven and cook another 45 minutes to reheat fully and deepen the flavour.
Add the miso after reheating, just before serving.
A: Yes! Just scoop out a serving into a small saucepan or bowl and reheat gently with a splash of broth, cider, or water. Add fresh gremolata right before serving.
For this cider braised cabbage recipe, we used our Hestan Culinary CopperBond Dutch Oven (which can be used on conduction!), the Provisions Mixing Bowl and our OvenBond sheet pans.
Save 20% off any Hestan item when you shop using any of my links and enter the code: ZIMMY20. (The additional 20% discount is not available during promotional periods). Made in collaboration with Hestan Culinary. All opinions in this post are always my own.
📖 Recipe
Cider Braised Cabbage with Ham Bone and Apples
Ingredients
For the Braise
- 1 leftover ham bone with some meat attached
- 1 medium green cabbage 1.5-2 kg, outer leaves removed and cut into 8 wedges, core intact
- 2 medium onions thickly sliced
- 2 Honeycrisp apples cored and thickly sliced
- 3 garlic cloves smashed
- 1 tablespoon whole-grain mustard
- 2 cups dry alcoholic apple cider for non-alcoholic version: use unsweetened apple juice plus 1 tablespoon apple cider vinegar
- 2 cups low-sodium chicken stock or water enough to reach halfway up the vegetables
- 1 tablespoon white or yellow miso paste optional
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Topping - Apple-Herb Gremolata
- 1 Ambrosia apple finely diced
- 1 jalapeño finely diced
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon lemon zest
- ½ teaspoon stone ground mustard
- 2 teaspoons cider vinegar
- Pinch of salt and freshly cracked pepper
Finish
- 1 tablespoon toasted sesame seeds white or mixed
Instructions
- Brown The Ham Bone: Heat olive oil in a large Dutch oven or large pot over medium heat. Sear the ham bone 3-4 minutes per side until lightly caramelized. Remove and set aside.
- Build The Base: In the same pot, add onions and cook 2-3 minutes until beginning to soften. Add garlic and cook 2 more minutes until lightly golden. Stir in mustard.
- Deglaze And Braise: Pour in cider, scraping up browned bits. Layer cabbage wedges, nestle the ham bone in, and scatter Honeycrisp apple slices. Add stock and bring to a simmer. Cover and transfer to a 325°F oven. Braise 1½-2 hours until cabbage is tender and broth is flavourful.
- Ham Bone: Remove the ham bone and set it aside. If your ham bone has extra meat, shred and add back after braising.
- Add Miso. Optional: Spoon a bit of hot broth into a bowl, whisk in the miso until smooth, and return it to the pot. Stir gently and season with pepper. Salt is usually unnecessary due to the ham and miso.
- Make Gremolata: Just before serving, mix all gremolata ingredients in a small bowl.
- For Serving: Place 1-2 cabbage wedges in a shallow bowl. Keep the core intact for structure. Ladle braising liquid, onions and apple. Sprinkle gremolata and toasted sesame seeds on top. Serve immediately.
- 💬Tried this recipe? We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
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Notes
- Cider Sub: For a non-alcoholic version: use unsweetened apple juice plus 1 tablespoon apple cider vinegar
- Cabbage Variety: Savoy or Napa cabbage works if you want a softer texture.
- Serving: Great with crusty bread, roasted potatoes, or grains.
- Make Ahead: Braise a day ahead; flavours deepen overnight. Reheat gently with a splash of broth. See FAQ’s for more details.
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