Girl + Fire = Food



Monday, March 22, 2010

Cabbage & Apples

I'm a liar. Such a good liar that I don't even know when I'm lying. In an earlier post, I told you I hadn't taken pictures of the cabbage and apples I made for brunch. But looking through my camera, I realized I was wrong!

Happy day!

I'd seen this on Melissa D'Arabian's 10 Dollar Dinners. I've never been a fan of cabbage. Like brussels sprouts, it's just not yummy. I usually avoid it in salads, fish tacos, wherever else it lurks. But she swore that everyone she'd ever served it to looooooooooooved it. So why not try it?

The first time, I didn't have fennel so I used cumin. The second time, I forgot about the cumin/fennel completely. And it didn't even matter (I use the Adobo with cumin in it, so it was there, at least).

Original recipe here, modified below (basically I switched out the Granny Smith for a Golden Delicious--they're sweeter--and used my handy Adobo instead of salt & pepper).

Sauteed Cabbage and Apples   
1/2 head red cabbage
1 Golden Delicious apple
2 tablespoons butter
1 teaspoon fennel seeds, crushed
Adobo to taste
1/4 cup red wine
Splash apple cider vinegar

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, and Adobo, 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.

When all was said and done, my house smelled like wine and butter. In other words, decadent. And quite yummy. I'm a cabbage convert!

But I still hate brussels sprouts.

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