Cabbage With Apples, Onions and Caraway

***Content source:

http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE CABBAGE Cabbage, so often cooked to death, can be deeply satisfying. The trick is to blanch it very briefly in salted water before combining it with other flavorful ingredients; in this case, onions, apples, celery and caraway.

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.