My apologies for the time it took me to get to writing this down.
- 1 large cabbage (red or white), stem removed, cut into thin and short strips
- 2 large granny Smith apples, unpeeled
- 2 tsp butter (feel free to add more to make it richer)
- 2 large onions, cut to thin strips
- 2 large cloves of garlic
- 2 teaspoons of caraway seeds
- 1 teaspoon mustard seeds (optional)
- 1.5 to 2 teaspoons salt (I'll suggest that you will add a pinch or two if your diet allows)
- 1 teaspoon black pepper
- 4 to 6 teaspoons apple cider vinegar (or wine vinegar) - make sure to taste and adjust
- A small bunch of chopped parsley (apx. 4 tablespoons)
- Remove core from apples and cut to thin strips (apx. 3mm / 1/8 inch thick). Set aside.
- In a very wide pot, melt butter and saute the onion until golden (do not brown).
- If you have a mortar and pestle, then gently pound the caraway and mustard seeds to release their oils.
- Add caraway, mustard seeds and garlic into pot. Saute for 2-3 minutes,until aromatic.
- Add sliced cabbage and salt. Cook for 5 minutes (note that the salt usually helps the cabbage to soften, if you reduce it, you may need to cook for a couple of extra minutes).
- Add sliced apples and cover the pot.
- Cook gently until volume is reduced, and the cabbage mostly softened. The cabbage and apple should retain some crispness, apx. 20 minutes. (obviously adjust this to your preference).
- Add parsley, vinegar and black pepper and stir well. Make sure to taste and adjust to taste.
- Sometimes I serve it with short and wide egg noodles or farfalle pasta.
One thing to note is to make sure not to over cook it, sine cooking time varies, make sure to check the texture as you go in order to retain some crispness.
I believe that you will find that the cooked cabbage and caraway combine to give this dish plenty of wine like aroma.
