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Pan

Red cabbage with apples and caraway seeds

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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.


Michael aka "Pan

 

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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. 

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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.

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Michael aka "Pan

 

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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.

~ Shai N.

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Similar to mine. But I use more vinegar.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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


Edited by gfweb (log)
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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.  

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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!

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