This dish screams winter to me, a slow gentle braise fills the house with comfort. Not only that but this dish is made a little bit special with the addition of caraway seeds, a flavor I associate with cold weather.
I had thought about going to culinary school for years, since my son was diagnosed with celiac. About a year ago is when I became serious about the idea. Last Christmas all I asked for was cooking gadgets and cookbooks. Hmmm, now that I think about it, I did that this year too! Anyways, one of my favorite gifts last year was a book about braising. That book has been read cover to cover and I hope to share a few of my takes on some of these recipes before the cold weather leaves us and the spring veggies arrive.
Today we are looking at braised cabbage for dinner. I had half of a green cabbage still in the fridge so this was perfect. Some toasted caraway seeds and mustard seeds, homemade stock, some white wine, onion and apples. Here we go….
- 2-3 tablespoons butter
- 1 teaspoon caraway seeds
- 1 teaspoons mustard seeds
- 1 onion, thinly sliced
- 1/2 head of cabbage
- 1/2 cup white wine
- 1/3 cup stock
- 1 tablespoon cider vinegar
- 1/4 cup heavy cream
- 1 apple thinly sliced
- Salt and pepper to taste
- Melt the butter in a heavy pan such as a Dutch oven
- Toast caraway seeds and mustard seeds for 2-3 minutes until fragrant
- Add the onions and cook until just tender, 2-3 minutes
- Add the cabbage one handful at a time, wilt but do not brown
- Add the wine, stock and vinegar, cover and bring to a gentle simmer for 30-40 minutes until the cabbage is tender
- 5-10 minutes before serving add the sliced apples
- Bring to a boil and add the heavy cream, reduce to desired consistency and serve
Thinly slice 1/2 of a cabbage, 1 onion and 1 apple (I used Granny Smith). Melt a few tablespoons of butter (Amish roll is best) in a Dutch oven or other heavy pot with a cover. Add the caraway seeds and mustard seeds to toast them first, you will see them start to jump in the pan, literally jump. Add the onions and sautée for 2-3 minutes until just soft.
Add the cabbage a handful at a time. You are looking for the cabbage to wilt but not brown. When all the cabbage is in add white wine, apple cider vinegar, and stock. Bring this all to a gentle simmer.
Cover the pot and braise, low and slow for about 45 minutes. About half way through the cooking I add the apples to the braise. I don’t add them in too soon because they are thinly sliced and would become mushy.
Just before you are about to serve the dish bring it to a boil and add heavy cream. Boil down to thicken. It should be moist but not soupy.
To make this into a meal you could add beans, tofu or bacon (but not on meatless Monday). I am choosing to top with an egg and serve with rolls.