|Day Part||Dinner, Lunch, Snack|
|Menu Part||Side Dish|
Source: National Onion Association (and photo)
The lush flavor of braised onions complements the tangy red cabbage and sweet fruit in this recipe. The color makes it a nice change of pace to green and yellow vegetables—the more common sides on restaurant menus. Apricots are rich in beta carotene and red cabbage is a good source of vitamin C.
3 tbsp. canola oil
3 lb. yellow onions, thinly sliced
1 lb. red cabbage, shredded
1½ lb. Granny Smith apples, peeled, cored and diced
12 oz. dried apricots, chopped
2 tsp. kosher salt
1 tsp. cracked black pepper
1 cup vegetable broth
2 tbsp. caraway seeds, toasted
1/3 cup chopped parsley
2 tbsp. grated orange zest
- Heat oil in large sauté pan. Add onions and stir well, coating with oil. Cook 8-10 min. over med-high heat until softened.
- Add cabbage, apples, apricots, salt and pepper; cook 4-5 min., stirring. Add vegetable broth and caraway seeds. Stir to blend.
- Cover cabbage mixture and reduce heat to med.-low. Cook 10-12 min., stirring occasionally.
- Just before serving, stir in parsley and orange zest; keep warm. Serve hot, as a side with braised, grilled or roasted meats, poultry or game.