Wine-Braised Cabbage With Apples and Caraway
Cabbage often suffers from overcooking, and we suffer right along with it. A simple braise or quick saute keeps cabbage’s color intact and lets its mild sweetness shine. So does adding a splash of something bright with acidity — lemon juice, vinegar or wine, as with this winter-to-spring warm cabbage salad.
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons caraway seeds
- 4 cups cabbage thinly sliced or shredded (about half a head of cabbage)
- 1 tart apple such as Granny Smith or Jonathan sliced thin
- 1/4 cup white wine
- 1 teaspoon agave
- 3 tablespoons white raisins or dried cranberries
- 3 tablespoons chopped walnuts
- Sea salt and fresh ground pepper to taste
Instructions
- Preheat oven to 350.
- Place walnuts in a shallow baking pan and toast for 8 minutes, or until nuts just brown and smell buttery. Set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add caraway seeds and stir for a minute, or until seeds start to sizzle and release their zingy scent.
- Add shredded cabbage by the handful and cook for about 5 minutes, stirring, until cabbage wilts. Add the sliced apple and the wine. Continue cooking for about 8 to 10 minutes, until the cabbage and apple are al dente, but not not mushy and most of the wine has cooked off. Add the agave to balance flavor and the white raisins or cranberries.
- Season with sea salt and a grinding or two of fresh pepper. Top with chopped walnuts and enjoy.