Brown Butter Cabbage with Apple and Pecans / by Alex Boake

The other day I was daydreaming about what I'd like to have for dinner, and I had a vision of tender Cabbage, and Sweet Apples. Toss in some Pecans, Browned Butter and Sage, and you've got this smashing side!

Brown Butter Cabbage with Apple and Pecans Serves 4 to 5 as a side


  • 1/2 Cup Whole Pecan Halves
  • 1/2 Head of Cabbage
  • 1/2 Tbsp Sea Salt
  • 1 Small Onion
  • 2 Cloves Garlic
  • 1 Macintosh Apple
  • 1 tsp Dried Sage
  • 1/4 Cup + 2 Tbsp Butter
  • Salt and Pepper to taste


Spread the Pecan Halves out on a small metal tray. In a toaster oven, or an oven, cook at 350 for 5 minutes, or until fragrant. Keep an eye on them so that they don't burn. Let cool, and then roughly chop them before setting them aside.

While the Pecans are toasting, shave the Cabbage into fine strands. Use a large knife, and tilt the Cabbage on a shallow angle. The angle controls the size of the strands—you want them to be quite fine so that they can easily cook and become soft. In a large pot filled with Water and 1/2 Tbsp of Sea Salt boil the Cabbage Strands for 5 to 7 minutes, or until softened. Drain well and set aside.

Peel and chop your Onion and Apple. Chop the Onion into small pieces, and the Apple into 1/2 inch cubes. Heat 2 Tbsp of Butter in a large pan. Crush the Garlic, and cook both the Garlic and Onion until the Onion becomes translucent. At this point, add the Apple and cook until it becomes soft. Set aside in a small bowl.

Using the same large pan, over medium heat, add the 1/4 Cup of Butter. Cook until melted, whisking frequently. Continue until the heated Butter begins to foam. Once the foam dissipates, watch as lightly browned specks form at the bottom of the pan. The Butter should have a nutty aroma. Take the drained Cabbage Strands, and add them to the pan. Cook until they are soft and the edges begin to brown. Add the Sage, Salt and Pepper, and return the Onion and Apple mixture to the pan.

Heat through, and toss in the chopped Pecans. Mix well and serve immediately!  This pairs nicely with Roasted Pork Tenderloin--yum!