Cabbage and Apples with Riesling and Caraway

Serves 6 to 8

by Tasha DeSerio
from Fine Cooking
Issue 107
Last Edit Date: 7/22/2011 4:40:48 PM

Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

more about:

Kosher salt
1 medium head green or Savoy cabbage (about 3 lb.), cored, and cut into 1-inch pieces
6 Tbs. unsalted butter
1-1/2 lb. apples, such as Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch-thick slices
1 tsp. granulated sugar; more as needed
1/4 cup white wine, preferably Riesling
1 tsp. caraway seeds, lightly toasted

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside.

Melt 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar, and cook, tossing occasionally, until lightly caramelized and just tender (they should still offer a little resistance when pierced with a fork), about 5 minutes.

Add the wine and cook until reduced by half, about 1-1/2 minutes. Add the remaining 3 Tbs. butter, the cabbage, and caraway and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with salt and a pinch more sugar, if necessary. Serve hot or warm.

Photo: Scott Phillips

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by Sixty5roses, 9/21/2011I added apple cider vinegar to the recipe. I felt it needed a punch - the apples got lost in the mix. Really great with brats! I simmered onions and brats in 4 bottles of Shiner Bock for 30 min. or so. Then gave the brats a quick grill. Very good!

by CarolAdelle, 10/6/2010I basically followed the recipe. I didn't have any Reisling, so I used Moscato. I tasted after about 10 minutes and didn't think it was very good; not sweet enough. And the cabbage was still too stiff. I added a generous handful of raisins, turned off the heat, put the cover on, and let it sit for an hour. Actually quite nice when I got back home. I had made beer-boiled brats as the entree. I poured the thicken beer sauce over the cabbage mix. The Cabbages and Apples now very, very good.