This one comes from the New York Times Cooking Page, and was selected because I had some leftover cabbage from the cole slaw James made last week, and an apple that needed to be eaten soon, or be composted. Fortunately I already had the other ingredients (onions, celery and caraway) on hand. The recipe also called for sprinkling sliced scallions on top before serving, but that would have required a trip to the grocery store, so I skipped that part.
I started by cutting the 1/2 head of cabbage into strips and cooking in boiling salted water for less than one minute. This was drained and rinsed in cold water.
Next I sliced the apple and onion and cooked with salt and pepper in our indispensable cast-iron skillet. Once they were browned I added the celery and caraway seeds. All of this was placed into a casserole dish with the cabbage and cooked at 400 for 10 minutes.
It made a fine side dish to accompany a family-favorite, comfort-food, hamburger-helper type meal.
I wouldn't go out of my way to prepare it again, but it was an excellent way to use up produce that otherwise would have gone bad.
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