Cider Braised Cabbage With Apples And Fennel

1. 1

   Melt 2 tbsp butter in large, lidded skillet over medium heat. Add caraway seeds and toast, shaking pan once or twice until fragrant about 30 seconds.

2. 2

   Add cabbage and sliced fennel, stir to coat with butter and saute 2 minutes. Add apples and boiled cider, cover and cook, stirring occasionally, until cabbage has softened but still retains some crunch, about 5 minutes. Remove lid, add remaining butter, increase heat to high and saute until and liquid has evaporated and cabbage is coated with sauce, 2-3 minutes. Season with salt and pepper and fennel fronds.

* Per serving · 4 servings · Values may vary.