Sunday, February 12, 2012

Denmark: Savoykål med æbler og timian (Savoy Cabbage with Apples and Thyme)

We hardly ever eat cabbage in our house, the reason being that HubbyGrouch doesn't like it. However, doing Northern Europe for my Cook Around the Globe project is changing that - for this month at least. I found several nice side dishes and salads with cabbage, which will be served with dinner. I liked this dish a lot, it has a very nice combination of flavors and textures: The cabbage is still crunchy, the apple soft and slightly tart, and then the not too dominant thyme. A really good side dish for chicken or pork.

1/2 head Savoy cabbage, halved lengthwise and thinly sliced
3-4 apples (e.g. empire, cortland, braeburn or other), cut into small dice
1 onion, chopped
1-2 tsp butter
200 ml vegetable or chicken broth
1 tsp dried thyme

Bring a large pot of water to a boil, blanche the cabbage for 30-60 seconds, drain, rinse with cold water. Melt butter over medium heat, add onion, and cook until translucent. Add apples, cook for 1 minutes. Add cabbage, broth, salt, pepper, and thyme. Bring to a simmer and cook for 2-3 minutes. The cabbage and apples should still have some crunch.

(adapted from: "Dänisch kochen" by Charlotte Noer)

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