Quick Braised Red Cabbage and Lentils with Seared Cod

1. 1

   Heat 1 tablespoon oil in a large skillet over medium heat.

2. 2

   Add the onion, sprinkle with the caraway and 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes.

3. 3

   Uncover and continue cooking until the onions are beginning to brown around the edges, 4 to 5 minutes more.

4. 4

   Add the cabbage and cook, stirring occasionally, for 4 minutes.

5. 5

   Add the vinegar and 2 tablespoons water and simmer until nearly all of the liquid has evaporated, about 3 minutes.

6. 6

   Stir in the orange juice and zest.

7. 7

   Add the raisins and lentils and toss to combine.

8. 8

   Cook until the lentils are heated through and the cabbage is just tender, 3 to 4 minutes more.

9. 9

   While the cabbage is cooking, heat the remaining tablespoon oil in a separate large skillet over medium heat.

10. 10

    Season the cod with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side.

11. 11

    Toss the cabbage with the parsley, if desired, and serve with the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.