Red Cabbage and Onions with Apples & Apricots
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The lush flavor of braised onion works well with red cabbage accented by the sweetness of apple and apricot.
Yield: 6 servings 1 cup each
1-1/2 tablespoons canola oil
1-1/2 pounds yellow onion, thinly-sliced
1/2 pound red cabbage, shredded
1-1/2 pounds Granny Smith apples, cored and diced into medium piece
1 cup chopped dried apricots
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1/2 vegetable broth
1 tablespoon caraway seeds, toasted
2-3 tablespoons chopped parsley
1 tablespoon orange zest
Heat oil in a large sauté pan, add onions and stir well. Cook 8-10 minutes on medium-high heat. Add cabbage, apples, apricots, salt and pepper; cook 3-4 minutes. Add vegetable broth and caraway seeds. Stir to blend. Cover cabbage mixture and reduce heat to medium-low. Cook mixture an additional 10-12 minutes, stirring occasionally. Before serving, stir in parsley and orange zest and keep warm.
Serve Red Cabbage and Onions with Apples and Apricots as a side dish with braised, grilled or roasted meats, poultry or game.
Recipe and image provided by the National Onion Association.