Braised cabbage with apple & caraway

Braised cabbage with apple & caraway


1 person made this

About this recipe: The protective phytochemicals in cabbage are particularly effective against hormone-related diseases such as breast cancer.

Lynn Lewis

Serves: 4 

  • 2 teaspoons (10ml) vegetable oil
  • 1 small onion, finely chopped
  • ¾ teaspoon caraway seeds
  • 500 g green cabbage, cored and thinly sliced (about 6 cups)
  • 1 tablespoon (15ml) rice wine vinegar or cider vinegar
  • ½ teaspoon salt
  • 2 small crisp red apples such as Royal Gala or Sundowner, cored and cut into small cubes
  • 1 teaspoon honey
  • 2 tablespoons chopped walnuts, toasted (optional)

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat oil in large non-stick frying pan over medium heat. Add onion and caraway seeds. Sauté until onion is softened, about 5 minutes.
  2. Stir in cabbage, vinegar and salt. Cover. Cook just until cabbage wilts, about 4 minutes. Uncover. Increase heat to high. Add apple and honey. Cook, stirring frequently, until apple is crisp-tender and most of the liquid has evaporated, 4 to 6 minutes. Transfer to a serving plate. Top with walnuts, if used, and serve.

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