Prep 20 mins
Cook 30 mins
This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.
- 3 lbs head green cabbage, halved cored and coarsely shredded (12 cups)
- 1 cup riesling wine
- 2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons sugar
- 1⁄4 cup extra virgin olive oil
- 1 large onion, thinly sliced
- 2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick
- salt & freshly ground black pepper
- 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.
I found it to be somewhat bland. I prefer the cabbage sauteed without the liquid marinate, I like the taste when it browns a bit.
Very good, I had about 2 pounds of cabbage that I used so it didn't make a whole lot. Don't let the smell deter you, this tastes delicious. I did not peel my apples but if I make it again I will. All the flavors go together nicely. Would make again.
I should have halved this. I didn't cook it the 20 minutes...after 10 it was done enough for us. The apples still had a nice bite to them. I like how the onions caramelized. I also subbed white grape juice since I never have Riesling on hand. It went well with the gulash & everybody liked it! Made for German Tag Contest 5/12.