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CABBAGE WITH APPLE AND CARAWAY
450G WHITE CABBAGE 2 TBSP OLIVE OIL 1 SLICED LARGE ONION 1 TEASPOON CARAWAY SEEDS 290ML APPLE JUICE 1 DESSERT APPLE SALT AND FRESHLY GROUND BLACK PEPPER FRESHLY GRATED NUTMEG 4 TBSP CREME FRAICHE
Method:
REMOVE AND DISCARD THE TOUGH STALK FROM THE CABBAGE. SLICE THE CABBAGE THICKLY. HEAT THE OIL IN A SAUCEPAN. ADD THE OINION AND FRY UNTILL GOLDEN BROWN. STIR IN THE CARAWAY SEEDS AND COOK FOR A FURTHER 1-2 MINS. POUR IN THE APPLE JUICE AND STIR TO REMOVE ANY STICKY SEDIMENT FROM THE BASE OF THE PAN. STIR IN THE CABBAGE. QUARTER, CORE AND SLICE THE APPLE AND ADD TO THE PAN. SEASON WITH SALT, PEPPER AND NUTMEG. MIX WELL. PARTIALLY COVER AND SIMMER GENTLY FOR ABOUT 15 MINS UNTIL THE APPLE AND CABBAGE ARE TENDER AND THE LIQUID REDUCED.