German-Style Apples and Cabbage


This recipe comes to us courtesy of the Madison Area Community Supported Agriculture Coalition.  It was found in their publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” (third edition).  This would be a great dish to serve when celebrating Oktoberfest.

Servings: 6 

Ingredients:
4 packed cups thinly sliced red or green cabbage (3/4-1 pound)
3 cups peeled, sliced tart apples
1 cup sliced red or yellow onion
1/2 cup apple cider or beer
1/4 cup cider vinegar
1 teaspoon caraway seeds  (optional)
1/2 teaspoon salt
coarsely ground black pepper to taste

Directions:
1.  Place cabbage, apples, red or yellow onion, and cider or beer in heavy saucepan or skillet.
2.  Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes.
3.  Add remaining ingredients; cook another 7-8 minutes.
4.  Add more cider if necessary to keep vegetables from sticking.
5.  Serve with ring bologna, bratwurst, kielbasa, or sauteed mushrooms.

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