Red Cabbage And Apples In Caraway Cream Sauce

Recipe Ingredients

1/2 tablespoon	7.5ml	Red cabbage head - - (abt 1-lb) (small)
2		Tart apples
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Heavy cream
1 teaspoon	5ml	Caraway seeds
		Salt - to taste
		Black pepper - freshly ground, to taste

Recipe Instructions

Place the cabbage, cut side down, on a cutting board. With a large stainless steel knife, slice it into very thin shreds. Quarter the apples. Remove the cores and cut the apples into 1/2-inch dice.

Heat the oil in a large frying pan. Add the cabbage and apples and cook over high heat, stirring frequently, until the cabbage wilts, about 6 minutes.

Stir in the cream and caraway seeds. Cook for 3 to 4 minutes longer, until the cream begins to thicken. Season with salt and pepper to taste. Serve hot. This recipe serves 6 to 8.

Source:
THE 5 IN 10 COOKBOOK by Paula J. Hamilton

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