Warm Cabbage Salad

Cabbage and caraway seeds together are great. This salad is best made with green, red, napa and savoy cabbages, in any combination. Source: Williams Sonoma Seasonal Celebration Cookbook

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  large shallots, minced
• 2 -3  lbs  assorted cabbage, cored and cut into shreds 1/4 inch wide
• 1⁄2 teaspoon caraway seed (or more if you like)
• 2  tart green apples, such as granny smith,halved,cored and cut into thin slices
• 3  tablespoons white wine vinegar
•  salt & freshly ground black pepper, to taste
• 1⁄4 cup  fresh flat leaf parsley

Directions

1. In a large frying pan over medium heat, warm the olive oil.
2. Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
3. Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
4. Add the apples and vinegar and stir together.
5. Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
6. Season with salt and pepper.
7. Stir in the parsley and transfer to a warmed serving dish.
8. Serve immediately.