Red Cabbage with Apples

[aargnzarf]

This is a pretty simple recipe overall, but does take some chopping.
The cabbage is nicely complimented by the sweetness of the apple,
slight tang of the vinegar, and a undercurrent of caraway. I don't
have too many great cabbage recipes yet, but I think this is the
nicest one I have tried so far. Enjoy!

3 tablespoons sunflower seed oil
1 small onion, finely diced
1 tablespoon caraway seeds
1 medium red cabbage, about 2 pounds, quartered, cored, and finely sliced
2 Granny Smith or Pippin apples, quartered, cored, and diced
salt and freshly milled pepper
apple cider vinegar

Heat the oil in a large skillet. Add the onion and caraway, give them
a stir, then cook for a few minutes over medium hear until the onion
is transucent. add the cabbage and apples and season with 1 teaspoon
salt. Cover tightly and cook very slowly until the cabbage is
meltingly tender, up to an hour. Taste for salt, season with pepper,
and toss with vinegar to taste.

[510dat]

That looks tasty, is this out of your vegetarian cookbook?

[jeff]

Originally Posted by 510dat

That looks tasty, is this out of your vegetarian cookbook?

Where do you see it?

Sounds tasty to me!

[510dat]

Sorry, "looks" as in "boy, that sounds tasty" looks.

[aargnzarf]

This recipe is from Vegetarian Cooking for Everyone. It's not the one vegetarian book I love to pieces (that's A Year in a Vegetarian Kitchen). This book is okay. I wouldn't rave about it, but it occasionally has some good suggestions. I originally picked this one up because it is broken up by vegetable, very useful as a CSA member. The book also recieved a james Beard Award and got 5 starts and lots of favorable reviews on amazon.

I would rate the book around 3 stars. The recipes aren't the ultimate awesome recipes for the ingredient being featured, and often seem to have a lot of relatively unecessary steps that don't have a significant impact on the dish and that waste time and dirty dishes. I guess I feel to get 5 stars the book would have to have culinary masterpieces that are worth the extra time and dish-dirtying or go to the other end of the spectrum and offer dishes that are quick and effective everyday dishes. Actually, a combination of these types of recipes would be good, rather than the recipes that lie somewhere in this spectrum it so far has offered.

To be fair, I haven't cooked extensively from this book, but I also haven't been inspired to unless I can't find anything more interesting in one of my more favorite books.