Braised cabbage with apple & caraway

Braised cabbage with apple & caraway


3 people made this

The protective phytochemicals in cabbage are particularly effective against hormone-related diseases such as breast cancer.

Lynn Lewis

Serves: 4 

  • 2 teaspoons vegetable oil
  • 1 small onion, finely chopped
  • ¾ teaspoon caraway seeds
  • 500 g green cabbage, cored and thinly sliced (about 6 cups)
  • 1 tablespoon rice wine vinegar or cider vinegar
  • ½ teaspoon salt
  • 2 small crisp red apples such as Royal Gala or Sundowner, cored and cut into small cubes
  • 1 teaspoon honey
  • 2 tablespoons chopped walnuts, toasted (optional)

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat oil in large non-stick frying pan over medium heat. Add onion and caraway seeds. Sauté until onion is softened, about 5 minutes.
  2. Stir in cabbage, vinegar and salt. Cover. Cook just until cabbage wilts, about 4 minutes. Uncover. Increase heat to high. Add apple and honey. Cook, stirring frequently, until apple is crisp-tender and most of the liquid has evaporated, 4 to 6 minutes. Transfer to a serving plate. Top with walnuts, if used, and serve.

fresh ideas

Most apples are suitable both for cooking and eating, but some varieties work better in recipes than others. Apples that are suitable for cooking, such as Granny Smiths and Braeburn, are generally firmer and tarter than other varieties. They can withstand longer cooking times without disintegrating. This matters when you're baking apples or using them in a pie, but it is not so important when adding apples to a quick sauté.

Helpful hint

One secret to successful stir-frying is to get the wok or frying pan very hot before adding the oil. This helps to prevent food from sticking. Stir-fry vegetables in small batches rather than piling them into the pan. If they're crowded, they will start to steam and lose the crisp-tender texture that is characteristic of a stir-fry.

Recently Viewed

Reviews (1)


- fantastic dish to turn boring cabbage into something everyone would eat and enjoy. The walnuts added a great finishing touch - pecans would do as well. - 28 Jan 2011

Write a review

Click on stars to rate