Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) margarine or butter 1 small (1 1/4-pound) head red cabbage , cored and thinly sliced 1 pound(s) (2 to 3 medium) Granny Smith or Gala apples , cored and cut into 1/2-inch chunks 2 tablespoon(s) water 1 tablespoon(s) cider vinegar 1/2 teaspoon(s) caraway seeds 1/2 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 4 (6 ounces each) cod or scrod fillets

Instructions Jump to Ingredients ↑

  1. In deep nonstick 12-inch skillet, melt margarine over medium-high heat. Stir in cabbage, apples, water, vinegar, caraway seeds, and 1/4 teaspoon salt. Reduce heat to medium; cover skillet and cook cabbage mixture 8 minutes or until cabbage begins to wilt, stirring occasionally. Top cabbage mixture with cod, folding thin tail under for even cooking. Sprinkle cod with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Cover skillet and cook about 10 minutes or until cod turns opaque throughout.


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