Braised Red Cabbage with Apples and Caraway Seeds

by Valerie on March 11, 2009 · 1 comment

It’s Wednesday, which means another installment of WCW. As always, be sure to check out WCW’s home over at Shan’s blog. There are always many great recipes linked from there.


So, my plan to eat even more vegetables and explore winter vegetables has actually been quite successful. Not only have I learned several new techniques and recipes, but I have also found out that there are many new vegetables that can survive a whole week in the crisper without dying – and one of them is the hardy cabbage. The recipe below is rapidly becoming my new favorite way to make braised red cabbage – I love that it has a wonderful sweet salty sour flavor, but is not laden with brown sugar and mustard. The flavors in this recipe are delicate yet satisfying. I found this lovely recipe on Orangette - and if you have not yet checked out her new book, A Homemade Life, do so. There are many more wonderful recipes in store there for you. Including a red cabbage salad.

Below is a picture of my husband’s plate (he likes dijon while I prefer grain mustard with sausages) – we had the red cabbage with yummy buffalo bourbon fennel sausage from Cibola Farms, an environmentally friendly provider of pork and buffalo products in Virginia. They are at the Dupont Market every Sunday, and they have great stuff.


Braised Red Cabbage with Apples and Caraway Seeds
From Orangette, who adapted this recipe from The All New Joy of Cooking
2 Tbs olive oil
3 Tbs finely chopped red onion
1 small head red cabbage (about two pounds), quartered, cored, and very thinly sliced
1 large Granny Smith apple, peeled, cored, and coarsely grated
3 Tbs apple cider vinegar
2 Tbs honey
1 tsp salt
1/8 to ¼ tsp caraway seeds


Heat oil in a large, nonreactive skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds; then cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.Serves roughly 4. Delicious warm, at room temperature, or cold, straight from the fridge.

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{ 1 comment… read it below or add one }

1 KC April 30, 2009 at 1:42 am

Your cabbage looks very good. I made something similar for Christmas except that I used cranberries instead of apples.

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