Red cabbage with apples and caraway seeds

[Pan]

Sure. By the way, my refrigerator is so small, I've just left it out, covered, on my stove, so I'll make sure to reheat it thoroughly when I have more tonight.

[blue_dolphin]

For what it's worth, I used this recipe for a pressure cooker version that andiesenji linked to in another thread.  I used 1/2 a head of cabbage, 1 jonagold apple, one yellow onion, 1 t caraway seeds, 2 T sherry vinegar, salt pepper and added couple spoons of cabernet jelly instead of the raisins.   All went into the Instant-Pot for 6 min at high pressure, quick release.  I thought the cooking time was right for the cabbage, still some crunch in the denser bits but the thinner outside leaves were soft so there was a nice contrast in texture.

I didn't use mustard seeds but served it with sausage and grainy mustard and I think it would be a good inclusion.

Overall, it was a bit sweet for my taste.  Next time, I will include the mustard seeds, leave out the jelly, use a tarter apple like the Granny Smith recommend in this thread and I absolutely need a new batch of caraway seeds - even after following shain's suggestion with a mortar and pestle, the flavor was not as strong as I would like.  I might try the tarter apple cider vinegar instead of the softer sherry vinegar used here and maybe throw in a handful of tart dried cherries instead of the raisins called for in the recipe I used. 

Very nice winter-y side dish.  I'm glad that it was brought up at this time.   Yesterday was chilly, rainy and windy and I was happy to have the leftovers on hand.

I posted a picture over in the Dinner thread the other day. 

[Pan]

I don't have a pressure cooker. My girlfriend has been talking about how good they are.

 

I agree that 1 teaspoonfull of caraway seeds is insufficient, and I would recommend more vinegar but also more apples.

[shain]

It's been 4 years?!

 

Made this again today, after not making it for a year or two. Here's my current recipe:

 

• 1 large onion, cut into stripes
• butter
• 600g cabbage, cut into stripes
• 1.5 granny smith apples, cut into stripes
• 1 large garlic clove
• 1 tsp caraway
• 1/2 tsp pepper
• 1 tsp grainy Dijon mustard
• 2-3 tsp apple cider vinegar
• 3 tbsp chopped parsley
• salt to taste
• optional: egg noodles or short pasta (~150 g)

 

• Cook onion in butter until yellowed.
• Add cabbage and salt, stew for 15 minutes.
• Add apples, garlic and caraway.
• Cook about 10 more minutes until soft enough to your taste, but still has some bite.
• Mix in the noodles, if using.
• Add mustard, parsley, vinegar and pepper.
• Taste and adjust.
• Serve with sour cream.

[kayb]

Similar to mine. But I use more vinegar.

[gfweb]

I braise the cabbage and onion in apple juice with a few tbsp cider vinegar and a bit of allspice. Salt and pepper

Edited February 16, 2020 by gfweb (log)

[Kim Shook]

20 hours ago, shain said:

It's been 4 years?!

 

Made this again today, after not making it for a year or two. Here's my current recipe:

 

• 1 large onion, cut into stripes
• butter
• 600g cabbage, cut into stripes
• 1.5 granny smith apples, cut into stripes
• 1 large garlic clove
• 1 tsp caraway
• 1/2 tsp pepper
• 1 tsp grainy Dijon mustard
• 2-3 tsp apple cider vinegar
• 3 tbsp chopped parsley
• salt to taste
• optional: egg noodles or short pasta (~150 g)

 

• Cook onion in butter until yellowed.
• Add cabbage and salt, stew for 15 minutes.
• Add apples, garlic and caraway.
• Cook about 10 more minutes until soft enough to your taste, but still has some bite.
• Mix in the noodles, if using.
• Add mustard, parsley, vinegar and pepper.
• Taste and adjust.
• Serve with sour cream.

I really like the idea of using the mustard.  I will try that next time I make mine.  Mine is from the old "New Basics" cookbook and I've been making it for about 30 years.  

[jedovaty]

Try using fennel bulb in braised cabbage!  It's awesome!

[Beebs]

Yum! Love red cabbage! We had leftover red cabbage yesterday. No apples this time because I'd forgotten to get one. I use way more vinegar, some sugar, and veg/chicken stock. I like the idea of adding mustard, never thought to try it. 

 

If you have some beets lying around, throw those in there. Gorgeous colour!