Cabbage and Apples
This dish is a perfect accompaniment to roasted pork loin or smoked pork chops for a wonderful fall dinner.
SERVES 6–8
INGREDIENTS
- ¼ cup olive oil
- ½ red onion, chopped
- ½ head red cabbage, chopped
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 2 Granny Smith apples, cored and sliced
In heavy skillet, heat olive oil over medium heat. Add onion; cook and stir for 5 minutes, until crisp-tender.
Add cabbage and vinegar; stir well. Cover and cook over medium heat for 7 to 10 minutes, until cabbage is tender, stirring once during cooking time.
Sprinkle with salt and pepper and add apples.
Cover and cook for 3 to 4 minutes longer, until apples are hot and crisp tender. Serve immediately.
Preparing Cabbage
To prepare cabbage, remove some of the tough or blemished outer leaves. Using a large knife, cut cabbage in half through the center. Cut out the core on both halves. Turn cabbage cut-side down and cut lengthwise. Cut crosswise, and cabbage will fall into bite-size pieces.
