Recipe: Red Cabbage and Apples in Caraway Cream Sauce

RED CABBAGE AND APPLES IN CARAWAY CREAM SAUCE

1/2 small red cabbage head (about 1-lb)
2 tart apples
2 tbsp vegetable oil
1 cup heavy (whipping) cream
1 tsp caraway seeds
salt and freshly ground black pepper (to taste)

Place the cabbage, cut side down, on a cutting board. With a large stainless steel knife, slice it into very thin shreds. Quarter the apples. Remove the cores and cut the apples into 1/2-inch dice.

Heat the oil in a large frying pan. Add the cabbage and apples and cook over high heat, stirring frequently, until the cabbage wilts, about 6 minutes.

Stir in the cream and caraway seeds. Cook for 3 to 4 minutes longer, until the cream begins to thicken.

Season with salt and pepper to taste. Serve hot.

Servings: 6-8
Source: The 5 In 10 Cookbook by Paula J. Hamilton