Cider-Braised Cabbage With Apples & Fennel

By ltrodrigu

This is a good spot for a russet, with its firmness and nutty taste: Ashmead’s Kernel, Zabergau Reinette, Roxbury Russet, Pomme Grise, even Golden Russet. Orleans Reinette would be superb. If not using a russet, then any firm apple will do.

Ingredients

• 4 tablespoons butter, cut into pieces
• 1 teaspoon caraway seeds
• 1/2 head red cabbage, core removed and thinly sliced
• 1/2 fennel bulb, thinly sliced, plus fronds, roughly chopped, for garnish
• 1 large apple, cored and thinly sliced
• 1/3 cup boiled cider, such as Wood’s Boiled Cider
• Salt
• Freshly ground black pepper

Details

Adapted from online.wsj.com

Preparation

Step 1

Melt 2 tablespoons butter in a large, lidded skillet over medium heat. Add caraway seeds and toast, shaking pan once or twice, until fragrant, about 30 seconds.

Add cabbage and sliced fennel, stir to coat with butter and sauté 2 minutes. Add apples and boiled cider, cover skillet and cook, stirring occasionally, until cabbage has softened but still retains some crunch, about 6 minutes. Remove lid, add remaining butter, increase heat to high and sauté until any liquid has evaporated and cabbage is coated in sauce, 2-3 minutes. Season with salt and pepper to taste. Garnish with a few fennel fronds and serve.