Braised Red Cabbage with Apples and Mustard


  • 1 medium red cabbage
  • 3 honey crisp apples
  • 2 tbsp olive oil, divided
  • 3 tsp salt, divided
  • 1 tsp black pepper
  • 1 stick unsalted butter
  • 2 tbsp whole-grain mustard
  • 1/3 cup mayonnaise
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1/4 cup white distilled vinegar
  • 1 tsp chili powder
  • 3-4 dill fronds
  • Begin by preparing the cabbage. Slice the red cabbage into 8-10 wedges, leaving the core intact.
  • Thinly slice one large Honeycrisp apple into 1/8 inch pieces either by hand or using a mandolin, making sure to avoid the core. Apple slices should be thin and pliable.
  • Working with one cabbage wedge at a time, gently pull back individual layers, inserting one apple slice. Continue with all cabbage wedges. Each wedge should be stuffed 4-6 apple slices in between individual cabbage layers. Lightly coat finished wedges with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
  • Next make the braising dressing. Place unsalted butter in a small microwave-safe mixing bowl. Microwave at 10 second intervals until melted. In the same small mixing bowl, combine melted butter with 2 tbsp whole grain mustard and 1 tsp salt. Mix well until combined.
  • Air Fry stuffed cabbage wedges at 385°F for 15-17 minutes. Work in batches if necessary to avoid crowding the air fryer basket. Baste the cabbage with the butter-mustard mixture about five minutes before the cabbage has finished cooking. Remove from the air fryer once charred and fragrant.
  • While the cabbage is cooking, prepare the honey mustard sauce. In a medium mixing bowl combine 1/3 cup mayonnaise, 2 tbsp honey, 2 tbsp Dijon mustard, 1/4 cup white distilled vinegar, and 1/2 tsp salt. Stir until thoroughly mixed. Set aside.
  • Next prepare the cooked apples. Quarter and de-core the remaining 2 Honeycrisp apples. In a small mixing bowl, toss the apples wedges with 1 tbsp olive oil, 1 tsp chili powder, and 1/2 tsp salt.
  • Air Fry apples at 400°F for 8-9 minutes, skin side down. Set aside.
  • Plate the dish by spreading a generous amount of honey-mustard sauce on the bottom of the plate. Top with 2-3 roasted red cabbage wedges. Sprinkle around 2-3 roasted chili apples and fresh dill. Enjoy!
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