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Cabbage and Apples with Riesling and Caraway


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This is a very tasty side dish.  By boiling and then sauteing the cabbage gives it an almost silky texture.  This side is a perfect match for a roasted pork loin or sausage such as a good quality bratwurst.  Give it a try!

Cabbage and Apples with Riesling and Caraway


  • 1 teaspoon salt (divided use)
  • 1 medium head green or Savoy cabbage (about 3 pounds)
  • 6 tablespoons unsalted butter (divided use)
  • 1 1/2 pounds apples, such as Granny Smith or Pink Lady, peeled, cored and cut into 1/4 inch thick slices
  • 1 teaspoon sugar, more as needed
  • 1/4 cup Riesling white wine
  • 1 teaspoon 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 tablespoons 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 sugar and cook, tossing occasionally, until lightly carmelized and just tender, about 5 minutes.  The apples should still offer some resistance when pierced with a fork.

Add the wine and cook until reduced by half, about 1 1/2 minutes.  Add the remaining 3 tablespoons of butter, the cabbage and the caraway seed 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 needed.  Serve hot or warm.  Makes about 6 to 8 servings.


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Categories : Veggies and Sides

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