Instructions
Follow the steps and taste along the way.
Toast the seeds dry
Add the sunflower seeds to a dry pan and toast over medium heat for 2 to 3 minutes. Shake the pan often; when the seeds become fragrant and some develop golden spots, transfer them to a plate.
Prepare the vegetables
Cut the cabbage into strips about 1 cm wide, slice the onion thinly and cut the apple into roughly 1.5 cm cubes.
Brown the onion and cabbage
Heat the olive oil in a large frying pan or wide pot over medium-high heat. Add the onion and cook for 3 minutes, until softened and starting to turn golden. Add the cabbage in two batches, stirring each batch every 2 to 3 minutes so it browns in places and wilts slightly.
Braise the cabbage with the apple
Stir in the apple, caraway, water and 3 g of salt. Cover and braise over low heat for 10 to 12 minutes, until the cabbage is tender but still holds its shape. Stir once or twice.
Season and serve
Uncover the pan and stir in the apple cider vinegar, remaining 1 g of salt and black pepper. Cook over medium-high heat for another 2 to 3 minutes to evaporate the excess liquid. Taste: the cabbage should be tender, gently tangy and not watery. Divide among plates and sprinkle with the toasted sunflower seeds. Serve warm.
