The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved.
Active time: 45 min Start to finish: 1‚ hr
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
3
tablespoons apple juice
2
tablespoons fresh lemon juice
1
tablespoon olive oil
1
/2 teaspoon caraway seeds, lightly crushed
1
/2 head Savoy cabbage, cored and very thinly sliced (4 cups)
2
large carrots, very thinly julienned (2 cups)
1
Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick
Garnish:
fresh parsley leaves (preferably flat-leaf)
Need to make a substitution?
Preparation
Step 1
Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
Step 2
Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.
Nutrition Per Serving
Each serving about 63 calories and 3 grams fat
#### Nutritional analysis provided by Gourmet