Friday, July 8, 2011

Cabbage and Apple Casserole

This recipe was submitted by CSA shareholder Jamie, from Wilmington, DE, from one of her favorite cookbooks - The Vegetarian Cookbook, edited Nicola Graimes and published in June of 2007.

Cabbage and Apple Casserole
1½ pounds red or green cabbage
3 onions, chopped
2 fennel bulbs, roughly chopped
2 tablespoons caraway seeds
3 large tart eating apples or 1 large cooking apple (Jamie prefers granny smith apples)
1¼ cups plain yogurt
1 tablespoon creamed horseradish
salt and pepper
crusty rye bread to serve

1. Preheat Oven to 300 degrees.
2. Shred cabbage, discard tough stalks. Mix with onions, fennel and caraway seeds in a large bowl Peel core and chop the apples and add to cabbage mix. Transfer to a casserole dish and set aside.
3. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and tightly cover.
4. Bake for 1½ hours, stirring once or twice during cooking.
5. Serve with rye bread.

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