We have several lovely cabbage dishes in our book that have been getting great feedback (pages 18, 46, 57). Here is a different recipe that combines Poles’ love for both cabbage and caraway. Smacznego!
1 ½ pounds of
cabbage, sliced in ½ strips Savoy
1 teaspoon caraway seeds, more or less to taste
2 semi sweet apples, peeled & shredded (Gala is a good choice)
1 medium onion, chopped finely
2 tablespoons butter
1 ½ tablespoons flour
Salt & pepper to taste
Put the cabbage in a pot and add a half cup of boiling water. Bring to a boil and cook uncovered for 3 minutes. Cover and cook for an additional 15 minutes, adding just enough water if needed to prevent the cabbage from burning on the bottom. Stir in the caraway seeds and apples; cook for another 10 minutes. While the cabbage is cooking, sauté the onions in 1 tablespoon of butter until clear and just starting to turn color. Add the rest of the butter and the flour. Sauté till golden, stirring constantly. Add the onions to the cabbage and bring to a boil. Season with salt and pepper. Serve with pork or a darker meat such as pot roast or duck. Pair with a rich red wine such as a Tempranillo, Malbec or Cabernet Sauvignon.