Best Green Cabbage And Apple Sauté Recipes

SAUTéED CABBAGE AND APPLES

Steps:

• Heat 1 1/2 teaspoons of the butter over medium heat. When the butter melts, add the apples and sauté them for about 5 to 6 minutes or until they start to soften.
• Add the brown sugar, apple cider vinegar, caraway seeds and ground allspice and sauté for about a minute.
• Add the cabbage and rest of the butter. Season with salt and pepper. Cook for about 2 minutes, stirring gently. Taste and adjust the seasoning.
• Serve topped with the pomegranate seeds and fresh dill.

FRIED CABBAGE WITH APPLES AND ONIONS

Steps:

• Melt butter in a large skillet. Add apples, cabbage, onion, salt, nutmeg, vinegar, and sugar; sauté over medium-high heat until tender (about 12-15 minutes). Season with salt and pepper, to taste.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

GREEN CABBAGE AND APPLE SAUTé

Steps:

• In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
• In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

SAUTEED CABBAGE AND APPLES

Steps:

• Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
• In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.

BRAISED RED AND GREEN CABBAGE WITH APPLES

Steps:

• Combine the currants and Madeira and let stand. Meanwhile, dissolve the brown sugar in the vinegar and set aside. Brown the walnut pieces in 1 tablespoon butter and set aside. Caramelize the apple cubes over low heat with 1 1/2 teaspoons butter and granulated sugar, until soft and golden brown, about 10 minutes. Set aside.
• Divide remaining butter in separate pans. Saute the cabbages over medium heat, seasoning with salt and pepper to taste, for 5 to 7 minutes, or until cabbage is wilted but has not lost its color. Combine hot cabbages and other ingredients, including the nutmeg, in a large bowl; toss well and serve immediately.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

SAUTEED CABBAGE AND APPLES

Steps:

• Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
• Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.