Red Cabbage, Apple and Caraway Saute
Fall apples and sweet onions make for a delicious seasonal side dish.


  1. Core and roughly chop the cabbage. Core and slice the apples lengthwise into eighths. Remove onion skin and slice from the top into eighths.
  2. Saute the onion in the oil in a large skillet with a lid until just translucent. Add the cabbage and apples. Stir the salts and caraway seeds into the mixture.
  3. Cover and saute for 20 minutes, stirring occasionally to evenly distribute brown bits from the bottom of the pan. Stir occasionally to achieve your desired texture.

Tips & Notes

The lid accelerates the cooking time and wilts the cabbage quicker than when cooked in an open skillet.


Please enter your comment!
Please enter your name here