Braised Cabbage with Apples, Onions and Caraway
New and Improved!
I posted a version of this recipe over four years ago, on January 30, 2006. In that post I said: "This simple preparation is one of the longest running supporting players in my cast of old reliable recipes, and it never fails to bring in compliments and praise" -- and that's still true.
What's new and improved? The 2006 version took at least an hour and fifteen minutes to prepare. Fast forward to 2010: extensive testing has resulted in Version 2.0 -- presented here -- which takes only 15 minutes and is just as good. I've also added caraway seeds to the formula and the reviews are in: this is a hit.
I'm doing a slow-slow-roasted pork shoulder for Easter dinner on Sunday and this is a perfect pairing for roast pork. Braised cabbage also has unlimited uses as a leftover: add it to soup, serve it as a side dish for your Easter leftovers or just pile it on top of a ricecake for a low carb, low fat snack. (Did I mention that a 3/4 cup serving of this dish is only 52 calories, 8 grams carbs and 1 Weight Watchers point? No-guilt comfort food!)
Braised Cabbage with Apples, Onion and Caraway
- 1/2 head cabbage, cored and thinly sliced (about 1 pound)
- 2 tablespoons butter
- 1/2 vidalia or other sweet onion, peeled and thinly sliced
- 1 all-purpose apple, peeled, quartered, cored and sliced
- 1 tablespoon white vinegar
- 1 teaspoon caraway seeds
- 1 tablespoon minced parsley
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
1. Cut the cabbage slices in half.
2. Melt the butter in a large heavy pot over medium heat.
3. Add the cabbage, onion, and apple to the pot, turn the heat to high and use tongs to toss the mixture to coat with the butter.
4. Add the vinegar, caraway seeds, parsley and chicken broth and stir to combine.
5. Cover and cook on high heat for five minutes.
6. Stir well and correct the seasoning. If necessary add some water or broth. Cover and let stand at least five minutes.
Serve warm or at room temperature. This dish is a little better if done a day ahead and gently rewarmed for serving.
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