Cider Braised Red Cabbage With Leeks

• 3 tablespoons extra virgin olive oil
• 4 medium leeks, white and light green parts only, sliced
• 4 cloves of garlic, minced
• kosher salt and fresh ground black pepper, to taste
• 1 1/2 teaspoons dried thyme
• 1 small to medium red cabbage, cored and shredded
• 1 1/2 cups hard cider OR
• 1 cup vegetable or chicken stock AND
• 1/2 cup apple cider
• zest and juice of 1 lemon
• 3 tablespoons fresh dill, chopped

1. Saute the leeks, thyme and garlic in the olive oil, sprinkling with kosher salt to sweat, about 1-2 min.
2. Add in the shredded cabbage and a generous amount of freshly ground pepper and saute several minutes more just until the cabbage starts to wilt and its sugars begin to caramelise slightly.
3. Add in the hard cider (or mixture of regular cider and broth), bring to a boil, then reduce and 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 neither dripping in liquid, nor dry.
4. Remove from the heat and add in the lemon zest, juice and dill, checking for seasoning and adding more salt and pepper if needed.
5. This dish is great as a side dish alongside pork chops and some mashed turnips, or even on its own as a lunch.

extra virgin olive oil, leeks, garlic, kosher salt, thyme, red cabbage, hard cider, vegetable, apple cider, lemon, fresh dill

Taken from food52.com/recipes/15466-cider-braised-red-cabbage-with-leeks (may not work)