A quick sauté keeps the cabbage slightly crisp as the apples begin to soften. Serve with sautéed chicken or pork cutlets.
1 tablespoon unsalted butter
2 teaspoons canola oil
8 cups sliced green cabbage
2 cups sliced apple
1 teaspoon caraway seeds
1/2 teaspoon salt
How to Make It
Heat a large skillet over medium-high heat. Add butter and oil to pan; swirl until butter melts. Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes. Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.
Cider-Braised: Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl to coat. Add 2 cups sliced onion; sauté 2 minutes. Add 8 cups sliced green cabbage, 1 cup hard cider or regular cider, 2 tablespoons whole-grain mustard, and 1/4 teaspoon salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in 1 tablespoon cider vinegar. Serves 6 (serving size: 1 cup) CALORIES 85; FAT 5g (sat 2g); SODIUM 237mg
Mango Vinaigrette: Combine 1/2 cup chopped mango, 1 tablespoon canola oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt in a mini food processor; process until smooth. Place 5 cups thinly sliced green cabbage, 1/2 cup diced mango, and 1/4 cup thinly sliced green onions in a large bowl, tossing to combine. Drizzle cabbage mixture with pureed mango mixture; toss to coat. Sprinkle with 3 tablespoons chopped toasted cashews. Serves 6 (serving size: about 3/4 cup) CALORIES 78; FAT 5g (sat 6g); SODIUM 111mg
Chile-Garlic: Combine 4 teaspoons fresh lime juice, 4 teaspoons brown sugar, 2 teaspoons fish sauce, and 1 teaspoon sambal oelek in a small bowl. Heat 1 tablespoon dark sesame oil in a large skillet over medium-high heat; swirl. Add 8 cups sliced green cabbage to pan; cook 7 minutes or until lightly browned. Stir in brown sugar mixture; cook 4 minutes, stirring occasionally. Stir in 1/4 cup chopped fresh cilantro leaves. Serves 6 (serving size: 2/3 cup) CALORIES 57; FAT 4g (sat 4g); SODIUM 193mg
I have made this several times..I add 1/2 tsp. ground cumin, 8 ounces of Apple juice and 2 TBSP lite Soy Sauce. Cook as directed. Towards the end I add 6 ounces white wine, Cook 5 minutes more. Stir in 1 TBSP more butter as a seasoning ( this part kicks it ). Serve. Everyone loves this dish. It's economical and relatively healthy :)
This dish really is speedy, especially if you use 2 packages of Trader Joe's shredded green cabbage instead of slicing your own. The flavor is very good, evoking an Old World flair. I used Gala apples, which held their shape well, and served it with pan grilled precooked bratwurst and leftover potatoes for a sort of German themed supper. My husband wanted to make a frozen pizza, but I said I could pull this delicious dinner together faster, and I did. The leftovers are great over brown rice, whole wheat couscous or white beans for a healthy, satisfying vegetarian lunch.
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