When our CSA started arriving with a ginormous cabbage every week we were soon looking for ways to use all of that cabbage up. This recipe, from Fine Cooking, jumped out for me - no, not because of the riesling! LOL Cabbage, apples, and caraway are one of my favourite flavour combinations - bringing back memories of a wonderful pork roast mom used to make when we were kids.
The author of this recipe suggested serving the cabbage with roast pork or sausage. I have a lot of sausages in the freezer so we went with that.
We thought that the results were wonderful - this was a perfect fall meal!
Cabbage and Apples with Riesling and Caraway
1 teaspoon salt (divided use)
1 medium head green or Savoy cabbage (about 3 pounds), cored and cut into 1-inch pieces
6 tablespoons unsalted butter (divided use)
1 ½ pounds apples, such as Granny Smith or Pink Lady, peeled, cored and cut into ¼ -inch-thick slices
1 teaspoon sugar; more as needed
¼ cup white wine, preferably riesling
1 teaspoon caraway seeds, lightly toasted
Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside.
Melt 3 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar and cook, tossing occasionally, until lightly caramelized and just tender, (the apples should still offer a little resistance when pierced with a fork), about 5 minutes.
Add the wine and cook until reduced by half, about 1 ½ minutes. Add the remaining 3 tablespoons butter, the cabbage, and caraway and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with salt and a pinch more sugar, if necessary. Serve hot or warm. Serves 6 to 8.
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