Braised Savoy Cabbage with Honeycrisp Apples, Walnuts & Goat Cheese

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by Chef Chuck Wiley

azfamily.com

Posted on October 10, 2012 at 10:52 AM

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.

 

 

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