Cabbage And Apple Sauté Recipes

SAUTéED CABBAGE AND APPLES

Steps:

• Heat 1 1/2 teaspoons of the butter over medium heat. When the butter melts, add the apples and sauté them for about 5 to 6 minutes or until they start to soften.
• Add the brown sugar, apple cider vinegar, caraway seeds and ground allspice and sauté for about a minute.
• Add the cabbage and rest of the butter. Season with salt and pepper. Cook for about 2 minutes, stirring gently. Taste and adjust the seasoning.
• Serve topped with the pomegranate seeds and fresh dill.

SAUTEED CABBAGE AND APPLES

Steps:

• Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
• In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

GREEN CABBAGE AND APPLE SAUTé

Steps:

• In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
• In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

QUICK CABBAGE WITH BACON AND APPLES

Steps:

• Spread the bacon out in a large nonstick saute pan. Place over medium-high heat and cook until crispy, about 6 minutes per side. Remove the bacon and place on a paper towel-lined plate, leaving the fat in the pan. Once cool to the touch, crumble the bacon into bite-sized pieces.
• Reduce the heat to medium and add the cabbage to the pan. Cook, stirring frequently, until slightly wilted, about 4 minutes. Pour the apple juice, honey and vinegar around the sides of the pan. Cook, stirring occasionally, until the liquid has cooked off, 2 to 3 minutes more. Add the apples and sprinkle with 1 teaspoon salt and 3/4 teaspoon black pepper. Toss to combine. Turn off the heat and stir in the scallions and crumbled bacon.
• Transfer to a serving platter and serve warm.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

PINEAPPLE CABBAGE SAUTE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

SAUTEED CABBAGE AND APPLES

Steps:

• Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
• Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

CABBAGE AND APPLE SAUTé

Steps:

• In a large skillet, heat oil and cook cabbage with the apple, stirring occasionally.
• Cook 5 minutes or till almost tender.
• Stir in onion soup mix, pepper and apple juice, thoroughly blending with cabbage and apple mixture.
• Simmer uncovered 10 minutes or till cabbage is tender.