Cabbage With Apples, Onions and Caraway

• Salt
• Pepper
• 2 pounds green cabbage, cored and cut in 1-inch strips
• 4 tablespoons butter
• 3 onions, sliced 1/4-inch thick
• 3 large tart apples, peeled, cored and sliced 1/4-inch thick
• 2 or 3 celery stalks, thinly sliced
• 1/2 teaspoon caraway seed
• 6 scallions, thinly sliced

1. Bring a large pot of well-salted water to a boil.
2. Add the cabbage and cook for about 30 seconds, until barely wilted.
3. Drain in a colander under cold running water until cool, and pat dry.
4. In a wide, heavy-bottomed pot, melt butter over medium heat.
5. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
6. Turn up the heat and add apples.
7. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes.
8. Stir in celery and caraway, then transfer to a large mixing bowl.
9. Add cabbage and toss gently.
10. Adjust seasoning and transfer to an oven-proof serving dish.
11. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes.
12. To serve, sprinkle with the scallions.

salt, pepper, green cabbage, butter, onions, tart apples, celery stalks, caraway seed, scallions

Taken from cooking.nytimes.com/recipes/1013928 (may not work)