Red Cabbage and Onions with Apples and Apricots
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Credit: Courtesy of National Onion Association
The National Culinary Review, June 2012
3 T. canola oil
3 lbs. yellow onions, thinly sliced
1 lb. red cabbage, shredded
1½ lbs. Granny Smith apples, peeled, cored, medium dice
2 cups chopped dried apricots
2 t. kosher salt
1 t. cracked black pepper
1 cup vegetable broth
2 T. caraway seeds, toasted
1/3 cup chopped parsley
2 T. orange zest
Method: Heat oil in large saute pan or rondo. Add onions; stir well, coating with oil. Cook 8-10 minutes on medium-high heat. Add cabbage, apples, apricots, salt and pepper; cook 4-5 minutes. Add vegetable broth and caraway seeds; stir to blend. Cover pan; reduce heat to medium-low. Cook 10-12 minutes, stirring occasionally. Stir in parsley and orange zest. Serve warm.
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