Thursday, March 1, 2007

Better make more next time.....

I came across this recipe for cabbage in The Boston Globe Magazine. I happen to love cabbage and when I read the ingredient list it sounded too good to pass up. In fact I made it that very same night and had a heaping plateful for my dinner. There were no leftovers and I think for cabbage that says enough:

Red Cabbage with Caraway and Green Apples:
1 tablespoon caraway seeds
2 tablespoons canola oil
2 shallots, finely chopped
1 clove garlic, finely chopped
1 medium red cabbage, quartered, cored, and thinly sliced
14 cup chicken stock or water
2 Granny Smith apples, peeled, quartered, and thinly sliced 2 tablespoons balsamic vinegar
2 tablespoons sugar
pinch of crushed red pepper
salt and pepper to taste

In a large skillet over medium heat, toast the caraway seeds, shaking the pan constantly, for 2 to 3 minutes or until they turn fragrant. Set them aside.In the same skillet, heat the oil. Add the shallots and cook over medium heat for 3 minutes, stirring often, or until they soften. Add the garlic and cook, stirring, for 30 seconds more. Stir in the cabbage. Cook over medium heat, stirring often, for 5 minutes. Add the caraway seeds, stock or water, apples, vinegar, sugar, red pepper, salt, and black pepper. Stir Well. Cover the pan and cook the cabbage over medium-low heat, stirring occasionally, for 45 minutes, or until the cabbage softens. During the last 15 minutes, remove the lid and let the liquid bubble until it nearly evaporates. Taste for seasoning and ad more salt or red pepper if you like.

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