Cabbage With Apples, Onions and Caraway

Ingredients

• Salt
• 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
• ½ teaspoon caraway seed
• 6 scallions, thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    147 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 2 grams protein; 15 milligrams cholesterol; 228 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

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.

25 minutes