Monday, October 15, 2012

Autumn Cabbage and Apples




Crisp, cool air; vibrant red, gold and orange leaves; the smell of fireplaces; apple cider that tastes like liquid apple. Yes.. Fall is in the air. 

I love it because it's a time to get back to our routine, to get warm and cozy, to watch football (sometimes!) and most of all...to get back into the kitchen. It's all about comfort food, baking, roasting...and yes, the Farmers' Market.


I've always thought of Farmers' Markets as a summer thing, but have found this year, that I'm even more enamored with the Markets in fall.  Gone are the berries and peaches and plums, replaced by bushels of apples, brussel sprouts so fresh they barely need to be cooked, bouquets of stunning greens, pumpkins and squash of all shapes and sizes, and the biggest heads of cabbage I've ever seen!

Inspired by these fresh new ingredients, I can't wait to get them back to my kitchen. 
I spent a beautiful fall Sunday peeling and chopping and  roasting and sauteing. 
Kinda gives new meaning to the words "Veg out."


Autumn Cabbage and Apples

 
3 tablespoons unsalted butter, divided
1 large onion, sliced
1 teaspoon coarse salt
1 large apple, peeled and sliced into 1/4 inch wide strips
8 to 10 cups sliced cabbage
1/4 cup dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon Caraway seeds



Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add onion and salt and cook for about 6 minutes or until very tender and beginning to caramelize, stirring occasionally.  Add apple and cook for 1 minute.  Add cabbage and cook about 8 minutes or until cabbage is tender-crisp, stirring occasionally.

Combine brown sugar, cider vinegar and Dijon mustard and add to cabbage mixture.  Cook, stirring frequently about 3 minutes or until cabbage is desired tenderness.  Stir in remaining 1 tablespoon of butter, until melted, and caraway seeds.