Cabbage and apples are the perfect combination in this easy and quick side dish! Every delicious bite is bursting with flavor!
Apples are sautéed in butter, then get a sweet and tangy boost from apple cider vinegar, brown sugar, caraway seeds and allspice. Add some thinly sliced cabbage, some more butter and in a few minutes you have the perfect fall (or anytime) side dish!
Top with crunchy pomegranate seeds and fresh dill for the final pop of flavor!
I don't know when you are reading this, but I am typing it on the first day of September. To say that I am ready for fall to get here would be an understatement.
The weather may not be cooperating, hello temps still in the 90's, but I'm moving forward with food and recipes.
Like this sautéed apples and cabbage. Sure apples and cabbage are available year round, but don't they just feel like fall? Nothing beats a crisp fall apple.
I've made plenty of braised apples and cabbage, but when I saw this one in an old October 2018 issue of Cooking Light, it just looked so pretty. The addition of the pomegranate seeds and the fresh dill, was intriguing.
Oh peeps, it was everything I imagined it would be. So good.
Apples - most people will tell you to use a firm tart apple (like a Granny Smith) for sautéing. I agree, they do a good job, however, I am also a firm believer in using what you have. And what I had was an assortment of 4 different apples that I found in my crisper drawer.
Cabbage - again, a lot of the sautéed apples and cabbage recipes call for purple cabbage. However, I was thinking about using this for a Christmas side dish and I wanted to use green cabbage to play against the red apple peels and the pomegranate seeds.
Apple cider vinegar, caraway seeds, brown sugar, butter and allspice.
Pomegranate seeds (arils)- I almost skipped them and I'm so glad I didn't. They added the perfect crunch and pop of bright flavor. Sometimes I buy pomegranates and seed them myself, but it's so much easier to just buy the containers of the pomegranate seeds in the produce section.
Fresh Dill - again, I was thinking I might skip this, but it added such an herby freshness.
Core and thinly slice the apples. Then add them to a skillet (I love my enameled cast iron) along with butter and sauté for about 5 to 6 minutes.
While the apples are sautéing, thinly slice the cabbage. You could use a food processor, but I find it just as easy to slice it with a knife.
When the apples have softened, add the apple cider vinegar, brown sugar, caraway seeds and allspice. Cook for about a minute, then add the cabbage, more butter and salt and pepper.
Cook for just a couple of more minutes until the cabbage is slightly wilted. Finely chop the fresh dill, while the cabbage is cooking.
Serve topped with the dill and the pomegranate seeds.
I admit it, sometimes I am a lazy cook. Omitting garnishes, because, it seems like effort.
This recipe is a prime example of how the garnishes make all the difference. All I had to do was sprinkle on the pomegranate seeds and finely chop some dill and just look at it!
Not only did it taste amazing, but it looked fantastic! Everyone kept commenting on how pretty it was. And it was so easy, ready in under 30 minutes.
This would be light and welcome side dish for Thanksgiving and with the green and red pops of color, perfect for a Christmas side dish!
More cabbage recipes:
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Sautéed Cabbage and Apples
- Heat 1 1/2 teaspoons of the butter over medium heat. When the butter melts, add the apples and sauté them for about 5 to 6 minutes or until they start to soften.
- Add the brown sugar, apple cider vinegar, caraway seeds and ground allspice and sauté for about a minute.
- Add the cabbage and rest of the butter. Season with salt and pepper. Cook for about 2 minutes, stirring gently. Taste and adjust the seasoning.
- Serve topped with the pomegranate seeds and fresh dill.