Cabbage the Day: Warm Apple-Caraway Skillet

Grab this

• 1 tablespoon canola oil
• 1 small red onion, thinly sliced
• 1 small green cabbage, cored and chopped into bite-size ribbons (about 8 cups)
• 2 firm apples, cored and cut into thin wedges
• 1 teaspoon caraway seeds
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon vegan Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Do this

1. Whisk the vegetable broth, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper in a small bowl.
2. Heat the canola oil in a large deep skillet over medium heat. Add the red onion and cook for 4 minutes, stirring occasionally, until it begins to soften.
3. Add the apple wedges and caraway seeds. Cook for 3 minutes, stirring gently, until the apples begin to colour at the edges.
4. Add the cabbage in two batches, tossing after each addition. Cook for 5 minutes, stirring often, until the cabbage starts to wilt.
5. Pour in the broth mixture and stir well. Cover, reduce the heat to medium-low and cook for 6 minutes, or until the cabbage is tender but still has a little bite.
6. Uncover and cook for 3 to 5 minutes, stirring occasionally, until the liquid lightly glazes the cabbage and apples. Taste, adjust the seasoning, sprinkle with parsley and serve warm.