Kate Angus: Cabbage With Apples and Onions I practically lived off this when times have been tightest (college student, stretch of unemployment after 9/11 when film production in NYC was down and I'd been working as an Art Dept PA, and also in grad school when I was cobbling together a teaching fellowship and private ESL tutoring). It's really simple, vegetarian, gluten-free, and easy. Ingredients: 1 tbs olive oil or vegetable oil. Or butter, butter also works. 1 large onion, sliced 1 large apple or 2 smaller apples, sliced 1/2 cabbage, shredded. I prefer purple cabbage for this, but any type of cabbage is fine 1 tbs vinegar--balsamic will make it sweeter, but I use apple cider vinegar just to be monogamous with the apple in the recipe 1 tsp caraway seeds--totally optional! salt and pepper to taste 2 cloves garlic, minced--this is also optional. Most recipes I've seen for this dish don't call for garlic but I believe garlic improves pretty much everything. Instructions: 1. Heat large skillet over medium heat and add oil or butter 2. Add garlic, cook briefly (30 secs to maybe a minute) 3. Add onion and apple, cook and stir until onions are softened and translucent and apples are soft. Stir as needed. You could probably just combine steps 2 and 3 but I like to give the garlic its own brief moment in the pan first. 4. Add cabbage and cook another 5 minutes or so, until it is also softened. Stir as needed. 5. Drizzle with vinegar and cook another few minutes until the vinegar has reduced and everything is soft and thoroughly cooked. Stir as needed. 6. Season with caraway seeds if using them, and salt and pepper to taste.
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I like to eat this with a hunk of bread slathered in mustard. I've also ladled it over barley or farro. But it is substantial enough that you can eat it without any accompaniment.
Published on Jan 2, 2017
Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...