Dana Treat – Treat Yourself
Braised Purple Cabbage with Apples
Posted September 27, 2010
I like this dish with a hint of sweetness so the seasoning here is perfect for me. I would imagine that you could replace half the water with apple juice or cider if you want it sweeter.
2 tbsp. butter
1 large red onion, sliced into thin crescents
2 tsp. brown sugar
1 tsp. caraway seeds
1 tsp. kosher salt
Freshly ground pepper
¾ cup water
3 tbsp. cider vinegar
1 head purple cabbage (about 2 pounsd), sliced into ½-inch strips
1 large firm apple, peeled and sliced ¼-inch thick
In a wide heavy sauté pan over medium heat, melt the butter. Add the onions, brown sugar, caraway seeds, salt, and a few grinds of pepper. Sauté, stirring occasionally, for 5 to 7 minutes, until softened.
Add the water, vinegar, cabbage, and apple. Raise the heat and bring to a boil. Cover, reduce the heat to low, and braise for 25 to 30 minutes. Uncover and cook over high heat for a few minutes until the juices have reduced. Season to taste with salt and pepper.
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