Recipe: Cabbage with Apples, Onions, and Caraway

from the NY Times

Cabbage With Apples, Onions and Caraway

Time: 25 minutes

Salt and pepper

2 pounds green cabbage, cored and cut in 1-inch strips

4 tablespoons butter

3 onions, sliced 1/4-inch thick

3 large tart apples, peeled, cored and sliced 1/4-inch thick

2 or 3 celery stalks, thinly sliced

1/2 teaspoon caraway seed

6 scallions, thinly sliced.

1. Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.

2. In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.

3. Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.

4. Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

Yield: 8 to 10 servings.


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