Cabbage With Apples Onions And Caraway Food

CABBAGE WITH APPLES, ONIONS AND CARAWAY

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.

BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS

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.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

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.

RED CABBAGE AND APPLES

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.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

ONE-POT KIELBASA WITH CABBAGE, APPLES, AND CARAWAY

Steps:

• In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
• Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
• Bring to boiling; reduce heat, cover and simmer for 15 minutes.
• Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
• Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.

CABBAGE WITH CARAWAY

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.

ROASTED SAUSAGES, APPLES, AND CABBAGE WITH CARAWAY

Steps:

• Preheat oven to 450°F. Mix oil, thyme, and caraway seeds in small bowl. Arrange onion, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle 3/4 teaspoon vinegar over cabbage and onion. Roast 10 minutes. Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 15 minutes longer. Cut sausages diagonally in half. Transfer sausages, onion, cabbage, and apple to platter. Drizzle remaining vinegar over cabbage and onion and serve.

RED CABBAGE WITH APPLE CIDER AND CARAWAY

Steps:

• In a large skillet over medium-high heat, heat olive oil.
• Add cabbage, paprika and caraway seeds; saute for roughly 10 minutes, until cabbage is soft, but still has a bit of a crunch.
• Combine mustard and apple cider and add to cabbage. (Note: You might want to start with somewhat less than a full cup of apple cider, and add the remainder if it's needed.) Cook for another few minutes, until most of the cider has been reduced or absorbed by the cabbage.
• Serve immediately.

RED CABBAGE WITH APPLES

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.