Thankfully, I fared much better with the cabbage, due in part, to the same conversation with my friend, Melinda. She mentioned that she added apples to her smothered cabbage. Yum! I like apples in my cole slaw, so apples with smothered cabbage sounded like the way to go. Let me tell you, it brought my smothered cabbage to a whole new level. A little hint of tart from the apples, combined with the sweetness of the carmelized onions and cabbage elevate this dish to a whole new level. In fact, this is the second batch; I liked it so much, I wanted to enjoy a plate, tonight, too. Thank you, Melinda!
1 cabbage, sliced thinly (my cabbage weighed 3 lbs)
1 cup thinly sliced onion
2 Granny Smith apples, sliced thinly
1 tsp garlic, minced
1/8 tsp caraway
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup water
1/2 tsp salt, divided
1/4 tsp black pepper
In a large skillet, heat extra virgin olive oil over medium-high heat. Add onions and apples, and cook until softened and golden brown, about 5 minutes. Add garlic and caraway seeds, and cook for another 2 minutes. Add half of the sliced cabbage, and sprinkle with half of the salt and pepper. Cook for 5 minutes, until cabbage starts to wilt. Add remaining cabbage, water, butter, salt, and pepper. After butter has melted, lower heat to medium, cover, and cook until the water has evaporated, 8 -10 minutes. Uncover, and increase the heat to medium-high and cook until cabbage carmelizes. I like a really dark carmelization, so I cooked it on high for another 15-20 minutes, stirring occasionally.
Enjoy!
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