Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red Cabbage And Apples In Caraway Cream Sauce
- add review
- #56651
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 small red cabbage head
2 tart apples
2 tablespoons vegetable oil
1 cup heavy cream
1 teaspoon caraway seeds
salt, to taste
freshly ground black pepper, to taste
directions
Place the cabbage cut side down on a cutting board. With a large stainless steel knife, slice it into very thin shreds. Quarter the apples. Remove the cores and cut the apples into 1/2-inch dice.
Heat the oil in a large frying pan. Add the cabbage and apples and cook over high heat, stirring frequently until the cabbage wilts, about 6 minutes.
Stir in the cream and caraway seeds. Cook for 3 to 4 minutes more, until the cream begins to thicken.
Season with salt and pepper to taste. Serve hot.
added by
foodistaspice1973
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments