Two of my favorite fall foods come straight from the farm stand—apples and cabbage.
The simplest way to prep the vegetable is sautéed cabbage with caraway seeds. I serve it as a side dish with almost every main course during autumn. If you hate caraway, the dish really doesn’t need it to be delicious. Just sauté until crispy.
Usually, coleslaw is made with a mayonnaise-based dressing. For my take on slaw, combine curry with mustard and fresh ginger to add a piquant excitement to the combination of cabbage and apples. Yum!
And although I’m partial to a classic French apple tart, a rustic Free Form takes all the stress out of making an apple tart. It might become your favorite dessert to serve this fall.
Bon appétit!
Sautéed Cabbage With Caraway Seeds(Serves 6)1 medium head cabbage, with some of the green outer leaves
2 tablespoons avocado oil, or canola oil
1 tablespoon unsalted butter
1 teaspoon caraway seeds
1 small yellow onion, chopped
Sea salt and freshly ground black pepper, to taste
Maldon salt, for finishing the dishTo prepare:Cut cabbage in half.
Thinly slice cabbage by hand, or place wedges in a food processor feeding tube fit with a slicing blade and cut into slaw.
Discard the core.
Coat the bottom a large sauté pan with oil over moderate high heat.
Add butter.
Add onion and caraway seeds when the foam subsides.
Sauté briefly.
Add cabbage, salt and pepper.
Sauté, stirring occasionally, until the cabbage is tender and begins to brown on the edges, about 10 to 15 minutes.
Dust with Maldon salt to finish the dish.
Serve at once with main course.Cabbage, Onion, Bell Pepper And Apple Slaw(Serves 4 to 6)1 medium head cabbage, thinly sliced
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 crisp red apples (Pink Lady, Jazz, or your favorite), skinned
Lemon juice, for drizzling
Sea salt and freshly ground black pepper, to taste
Flat leaf parsley, chopped, for garnish
For the dressing:
1 teaspoon grainy mustard
3 tablespoons apple cider vinegar
2 teaspoons celery seeds
1/2-inch-thick slice of fresh ginger, peeled and grated
1/2 teaspoon curry powder
1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
Optional: 1 teaspoon honeyTo prepare:Cut cabbage in half.
Thinly slice cabbage by hand, or place wedges in a food processor feeding tube fit with a slicing blade and cut into slaw.
Discard the core.
Transfer cabbage to a large mixing bowl.
Add onion and red and green bell peppers.
Toss well to mix.
Season with salt and pepper, to taste.
Wash and halve apples.
Remove cores.
Cut into small, bite-sized pieces.
Place apples in a shallow dish.
Drizzle lemon juice over the apples to prevent browning.
Drain off juices.
Reserve juices for the dressing.
Add apples to the slaw.
Whisk mustard, vinegar, accumulated lemon juice from the apples, celery seeds, ginger and curry powder in a small mixing bowl, until blended.
Slowly add oil, until the mixture becomes an emulsion.
Taste and adjust the seasonings.
Spoon most of the dressing on the slaw.
Toss lightly, until blended.
Add more dressing as necessary.
Taste and adjust the seasonings.
Drizzle with honey, if desired, and top with parsley.Free Form Apple Tart(Serves 6 to 8)For the crust:
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
For the filling:
2 pounds crisp apples, peeled, cored and sliced
Grated zest of one lemon
1/4 cup sugar
1/3 cup old-fashioned oatmeal
Pinch of salt
1/4 teaspoon cinnamon
Nutmeg, freshly grated
3 tablespoons unsalted butter, cold
Few drops of angostura bittersTo prepare:Mix flour, sugar and salt together in a food processor.
Cut butter into small pieces.
Add to the flour mixture.
Pulse, until it is evenly cut into the flour and a cookie-type dough forms.
Gather into a ball.
Wrap in plastic wrap.
Refrigerate for at least 30 minutes.
Roll out between two sheets of waxed paper.
Transfer the crust to a large baking sheet lined with parchment paper.
Cover with plastic wrap and set aside.
Toss the sliced apples with lemon zest and 1 teaspoon of sugar.
Arrange apples on the tart dough, leaving about 1¾ inches around the edges.
Combine sugar, oatmeal, salt, cinnamon and nutmeg in a food processor.
Add butter.
Process, until the mixture is crumbly.
Sprinkle bitters over the apples.
Scatter crumble mixture over the apples.
Fold up the edges of the crust, covering about 1 inch of the apples.
Bake until the crust is golden and the apples are tender, about 20 to 25 minutes.
Transfer to a rack.
Cool.
Cut into serving-sized pieces.
Serve with ice cream and whipped cream.
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