Prep 10 mins
Cook 30 mins
A danish recipe posted for ZWT - Scandinavia
- 1 head cabbage
- 1 onion
- 1 apple
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 1⁄2 teaspoons celery seeds
- 1⁄2 teaspoon salt
- 1 cup dry white wine
- Shred the cabbage fine. Grate onion and apple into the cabbage.
- Cook in butter melted over low heat until vegetables are limp, shaking the pan now and then to prevent scorching.
- Add the remaining ingredients. Mix well and let come to a boil. Reduce heat as low as possible and let simmer 15 minutes.
Simple recipe, but big flavor. It's got a great balance of sweet from the sugar and apple; and savory from the onion, salt and celery seeds. I followed the recipe as written, just left the peels on the apples. This makes a great side dish for something different. Cheap to make, too. Thanx for posting!
What a nice change of pace. Was concerned this might be more of soup then a side given the cup of wine and the natural liquid that comes out when cooking fresh cabbage, but it does turn into a nice side. Made using only 1 tablespoon of Splenda brown in place of sugar and left out the celery seeds. The celery seeds were left out by mistake, but we did not miss them as the apple, onion and wine combo mellow out the cabbage for a nice balance of flavors. Thanks for the post.
Very tasty recipe! I halved the recipe but followed it to a "T" with the exception that my cabbage and wine were red. I had some reservations about the celery seed and nearly omitted it but in the end I'm glad it was there. I did, just for fun, add a bit of vinegar to a portion at the table and it was definitely tasty, but surprisingly this recipe doesn't really need it to be delicious. Thanks for posting! Made for ZWT 9, Gourmet Goddesses.