Cabbage and Apples with Riesling and Caraway

Cabbage and Apples with Riesling and Caraway
Photo by Scott Phillips


  • 1 medium head green or Savoy cabbage (about 3 lb.), cored, and cut into 1-inch pieces
  • ¼ cup white wine, preferably Riesling
  • Kosher salt
  • 1 tsp. granulated sugar; more as needed
  • 1-½ lb. apples, such as Granny Smith or Pink Lady, peeled, cored, and cut into ¼-inch-thick slices
  • 6 Tbs. unsalted butter
  • 1 tsp. caraway seeds, lightly toasted

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside. Melt 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, ...

View full recipe at Fine Cooking


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