Yield Serves 6 to 8 Number Of Ingredients 16 Steps:
Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes. For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.) Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Melt butter in heavy large pot over medium-high heat. Add onion and sauté for about 5 minutes. Reduce heat to medium. Add apples and sauté until tender, for about 4 minutes. Add cabbage and sauté until softened, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine vinegar and honey. Bring to boil. Reduce heat to medium-low. Cover and simmer for 30 minutes. Uncover and simmer for another 30 minutes. Season with salt and pepper. Add a dollop of sour cream on top of bowls. Sprinkle with parsley.
Time 1h5m Yield 6 Number Of Ingredients 8 Steps:
Melt butter in Dutch oven over medium heat. Cook apples in butter 5 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until cabbage is tender.
Yield 3 Number Of Ingredients 9 Steps:
Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes. Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
Time 1h15m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.
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.
Time 40m Yield 10 servings. Number Of Ingredients 8 Steps:
In a large saucepan, saute onion in butter until tender. Add the water, vinegar, caraway seeds, salt and cabbage. Cover and simmer for 30 minutes, stirring occasionally. Stir in sugar substitute.
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 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.
