Pan-Fried Savoy Cabbage with Apple, Caraway and Sunflower Seeds

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.