A few weeks ago at the annual Foodbuzz Festival, I watched Tyler Florence cook pork chops and braised cabbage for a dinner demo, and was inspired to try making a variation at home. I was particularly interested in the cabbage, since the flavor profile just screamed Thanksgiving. The ingredients Tyler used: chicken stock, apple cider, brown sugar, caraway seeds, salt and pepper, and a bay leaf.
Unfortunately I couldn't find any caraway seeds at my grocery store, so I had to do without those. I quickly sautéed about a pound of red cabbage in a stock pot and then threw in all the other ingredients, guessing at the amounts to put in (bold, I know). I let the cabbage simmer for about 15 minutes in the liquids, and it came out tasting the way I imagined – sweet from all the brown sugar and apple cider, but still savory thanks to the chicken stock and bay leaf infusions.
Paired with some pork chops (using Tyler's brown sugar pork rub) for a hearty, autumn-flavored meal! Though I still think I need to visit his restaurant for a comparison!
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