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Braised Cabbage with Apples, Onion and Caraway

8 servings


  • 1/2 head cabbage, cored and thinly sliced (about 1 pound)
  • 2 tablespoons butter
  • 1/2 vidalia or other sweet onion, peeled and thinly sliced
  • 1 all-purpose apple, peeled, quartered, cored and sliced
  • 1 tablespoon white vinegar
  • 1 teaspoon caraway seeds
  • 1 tablespoon minced parsley
  • 2 cups low-sodium chicken broth
  • Salt and pepper to taste


1. Cut the cabbage slices in half. 

2. Melt the butter in a large heavy pot over medium heat. 

3. Add the cabbage, onion, and apple to the pot, turn the heat to high and use tongs to toss the mixture to coat with the butter.

4. Add the vinegar, caraway seeds, parsley and chicken broth and stir to combine. 

5. Cover and cook on high heat for five minutes.  

6. Stir well and correct the seasoning. If necessary add some water or broth. Cover and let stand at least five minutes. 

Serve warm or at room temperature. This dish is a little better if done a day ahead and gently rewarmed for serving. 

Nutritional Estimate: 8 Servings, 3/4 cup each. Per serving: 52 Calories; 8 g Total Carbs; 2 g Dietary Fiber; 5 g Sugars; 2 g Fat; 5 mg Cholesterol; 81 mg Sodium; 1 g Protein. Weight Watchers: 1 point.


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