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Warm Cabbage Salad




Source of Recipe


Adapted from Williams-Sonoma Seasonal Celebration Series,Autumn,by Joanne Weir (Time-Life Books, 1997).


List of Ingredients




2 Tbs. extra-virgin olive oil
2 large shallots, minced
2 to 3 lb. assorted cabbages,
cored and cut into shreds 1/4 inch wide
1/2 tsp. caraway seeds
2 tart green apples, such as Granny Smith
or Pippin, halved, cored and cut into thin slices
3 Tbs. white wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup fresh flat-leaf parsley leaves


Recipe



In a large fry pan over medium heat, warm the olive oil. Add the shallots and sauté, stirring occasionally, until soft, about 10 minutes. Add the cabbages and caraway seeds, cover partially and cook, stirring occasionally, until the cabbages just begin to soften, about 10 minutes. Add the apples and vinegar and stir together.

Continue to cook, stirring occasionally, until the apples are warm, 1 to 2 minutes. Season with salt and pepper.

Stir in the parsley and transfer to a warmed serving dish. Serve immediately. Serves 6.