Time 35m Yield 6 Number Of Ingredients 8 Steps:
Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Yield Makes 4 to 6 (side dish) servings Number Of Ingredients 8 Steps:
Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes. Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
Time 25m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
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. 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. 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. 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.
Time 20m Number Of Ingredients 4 Steps:
Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Melt butter in a large skillet; add sugar and cook and stir 2 minutes. Add onion; cook slowly until light colored. Stir in cabbage, apples, vinegar, cayenne and wine. Cook, covered, 10 minutes. Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more. Salt and pepper to taste.
Time 30m Number Of Ingredients 11 Steps:
In a cast iron pan or large skillet over medium heat melt the butter. Add the sliced apples, tossing to coat and sauté for 2 minutes. Add the brown sugar and apple cider vinegar. Stir to mix in and continue cooking for 2 more minutes. Add the sliced cabbage, spices and carefully toss to coat. Add the water, cover with lid and simmer for 5 minutes. Remove lid, season to taste and drain any excess water. Serve or keep warm, covered with aluminum foil in a casserole dish.
Number Of Ingredients 9 Steps:
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 honey or 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.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper. Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.
Number Of Ingredients 14 Steps:
Bring a large saucepan of water to a boil. Blanch cabbage until just tender, about 2 minutes. Drain and set aside. Heat butter in a large straight-sided skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 3 minutes. Add cabbage, cider vinegar, apple cider, honey, salt, pepper, cloves, and allspice. Toss to coat. Cover, and simmer until very tender, about 40 minutes. While cabbage is cooking, core apples; cut into 3/4-inch pieces. Toss with lemon juice; set aside. Add apples and caraway seeds to pan; cook, uncovered, until apples begin to brown slightly, and most of the liquid has evaporated, about 10 minutes. Serve.
Time 10m Number Of Ingredients 7 Steps:
In a small skillet over medium heat, toast caraway seeds, swirling skillet, until seeds are fragrant and beginning to crackle, 2 to 3 minutes; remove from skillet and set aside. In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season with salt and pepper. In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve.
Yield Serves 2 Number Of Ingredients 6 Steps:
In a large saucepan of boiling salted water cook the cabbage for 3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.
Time 40m Yield 6 Number Of Ingredients 6 Steps:
Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage. Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.
