Sauteed Cabbage and Apples

  We are all trying to eat better (more healthy) and this recipe from Cooking Light January 2014 caught my eye. Easy to fix, and everyone here likes cabbage with caraway seed. 
 They suggested you could use your food processor to slice the cabbage, but I have always found that a sharp knife works just fine and less work to clean. Leave the peel on the apples and slice thin. I had a yellow Delicious so used it, but a red apple would look attractive. 
 This was great tasting, very easy, and quickly done. In the time allotted the apples were soft, the cabbage crisp tender and the ten minutes cooking time is just right.
 The article offered three other variations of which I am going to try at least one more.
The calories for a one cup serving are 73. Great for diets and good for you.
Sauteed Cabbage and Apples
1 tablespoon butter
2 teaspoons oil
8 cups sliced cabbage
2 cups thinly sliced apple (do not peel)
1 teaspoon caraway seeds
½ teaspoon salt if using unsalted butter
 Heat a large skillet over medium high heat. Add the butter and oil to pan. When butter is melted, add the cabbage, apple, caraway seeds, and salt if using. Cover and cook five minutes, uncover and cook five minutes more stirring occasionally.
Serves Six - one cup servings size

4 comments:

  1. Thanks for that; sounds delicious
    -and I know I have to harvest my cabbage now. In advance I just bought a set of (american) measuring cups online ...

    Affectionate regards,
    Anne

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  2. Great to have your own cabbage to harvest. This was so good and I make it when I can buy cabbage on sale. Just right for this time of the year.

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  3. I absolutely love cabbage and apples together. This is a lovely fall dish.

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