Yield: 4-6 Servings
1 Tbsp Olive oil
1 small Onion, thinly sliced
1 small head Savoy cabbage, quartered, cored and cut in ¼” slices (1-1/2 lb head)
To taste Kosher salt and freshly ground black pepper
2 tsp Caraway seeds, toasted until fragrant
1/2 cup White wine
1/4 cup Apple cider vinegar
2 Tbsp Honey
2 each Apples, cut into chunks
1/3 cup Walnuts
4 oz Goat cheese
2 Tbsp Parsley leaves
1. Heat a large sauté pan over medium high heat, add the oil and onion and cook until lightly caramelized. Increase heat to high, add the cabbage and season with salt and pepper. Add the caraway seeds, wine, vinegar and honey, cover and cook 15 minutes or so, stirring once or twice until the cabbage is tender. Remove lid, add the apples and cook until the liquid is reduced down to a glaze, about 10 additional minutes.
2. Meanwhile, bring 2 cups of water to a boil, add the walnuts and boil for a minute. Drain and toast for a few minutes in a 400 degree oven or in a dry sauté pan. Chop roughly.
3. Transfer cabbage to a shallow serving bowl. Sprinkle crumbled goat cheese, walnuts and parsley over the cabbage and serve.